For we who cook, a recipe gone astray can bring on an immediate, severe case of the hissy fits. Not today, not for us, though.
Marysville cook Cece Zimmerman tells us, “Here is a recipe my sister made years ago that I thoroughly enjoyed. She was unable to find her recipe and, as luck would have it, I finally found it.
“As we shared it, it brought back many memories and she, in turn, wanted the recipe again. As I sent it to her, I was thinking your Forum readers might also enjoy it, especially as the weather turns, and we will all have the recipe in print for the next time we lose it.’’
Now, take a quick look at this rediscovered eat treat, and you’ll notice the directions are based on using a pressure cooker. No problema, though, because Cece says, “Don’t let the pressure cooker scare you away from this recipe — my sister always made hers without it.’’
So, all we have to do is figure out the proper stovetop cooking time for both the beans and the rice, and the rest of the recipe then falls into place. Clever cooks who have some experience cooking beans (and rice) in their crockpots can probably cash in on that cooking possibility, too.
One more thing — no mention is made of what to do with the remaining ham hock. If it were up to me, I’d chop the skin (called “bean meat’’ in my family) and whatever meat is left and stir both into the bean mixture.
Whichever, whatever, however, here we go with:
Puerto Rican rice and beans
4cups water
8ounces smoked ham hock
1cup dried pinto beans, picked over, rinsed and drained
1cup raw long-grain white rice
1teaspoon extra-virgin olive oil
Dash sesame oil
1/2onion, peeled and diced
2cloves garlic, smashed and chopped
1large red bell pepper, diced
2jalapeno peppers, whole or chopped
1tablespoon chopped fresh oregano
1can (15 ounces) plum tomatoes, juice reserved, diced
1/2teaspoon freshly ground black peppercorns, divided
1/2teaspoon freshly ground salt or regular salt, divided
2tablespoons chopped fresh cilantro
2tablespoons capers
Put water and ham hocks in a pressure cooker and cook for 5 minutes. Remove lid and add pinto beans. Cook for 20 minutes. Release the pressure by allowing the hot steam to escape, then remove lid and add rice. Replace lid and when it “hisses,’’ cook for another 5 minutes.
While the beans and rice cook, heat olive and sesame oils in a large skillet. Saute the onion and garlic until the onions become translucent. Add red pepper, jalapeno peppers and oregano. Stir in tomatoes, chopping as you go. Add 1/4 cup of the reserved tomato liquid. Season with half of the salt and half of the pepper. Bring to a boil, reduce heat and simmer 25 minutes.
After rice and beans have cooked, remove the ham hock, slice 2 ounces of lean meat off the bone and set aside. Stir the cooked rice and beans into the cooked vegetables in the large frypan. Stir in reserved ham hock meat, cilantro, capers and remaining salt and pepper. Spoon into bowls and enjoy.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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