|BRAZILIAN BLACK BEANS|
In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency.
When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in
large shallow bowls, drizzling each portion with a little dende oil, a little crema, and scattering some cilantro
around the edges of the plate.
Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat
from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
From: TOO HOT TAMALES, SHOW #TH6214 Food TV.Com
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