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sw2geeks
12-30-2011, 03:20 AM
Fixed up some black-eyed peas. Added kombu to make them easier to digest (less gassy). Anybody eles put kombu in their beans? Here are some pics.

http://media.dfw.com/smedia/2011/12/29/15/03/rntPI.St.117.jpg

http://media.dfw.com/smedia/2011/12/29/14/57/CdkSr.St.117.jpg

http://media.dfw.com/smedia/2011/12/29/14/56/1HLSp.St.117.jpg

http://media.dfw.com/smedia/2011/12/29/14/52/11cY97.St.117.jpg

http://media.dfw.com/smedia/2011/12/29/14/50/vWxrN.St.117.jpg

http://media.dfw.com/smedia/2011/12/29/14/48/ixoFJ.St.117.jpg

More pics and a the recipe here (http://www.dfw.com/2011/12/29/555988/lucky-black-eyed-pea-soup-for.html).

steeley
12-30-2011, 05:14 AM
Epazote is an herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosenehttp://www.limepic.com/img/epazote300.jpg

sw2geeks
12-30-2011, 11:07 AM
I have a friend that has tried using Epazote but said she could not get past the taste. Kombu does not have much of a taste.