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1.21.2008

Tomorrow, tomorrow

I had big plans. I was going to serve you a real whopper of a dessert today. It was going to be the butterscotch budino from Pizzeria Mozza, if you really want to know, the dessert that Frank Bruni calls “a pudding to shame all other puddings.” (Isn’t that that the single best line of praise ever? I want someone to call me “a pudding to shame all other puddings.”) It was going to be great.

Have you heard about it, this butterscotch budino? I first learned of it when Luisa wrote about Mozza last March, and then I went chasing the recipe, which, happily, was printed in the New York Times, the Los Angeles Times, and Bon Appétit, each with a drool-inducing description. It sounded heart-stoppingly good: a ramekin of rich butterscotch pudding topped with a warm caramel sauce and a hearty smattering of salt and, on top of that, a dollop of crème fraîche whipped cream. Needless to say, I printed the recipe and planned to make it immediately.

Of course,
“immediately” turned out to be this past weekend, which wasn’t so immediate, but anyway. I made it, and despite its three separate components, it was really quite simple and painless. (I even made the crème fraîche from scratch! So much cheaper that way.) But oh, I don’t know. I didn’t love it. Maybe I did something wrong? Or maybe it requires a pinch of pastry chef pixie dust that the recipe forgot to mention? The pudding was very nice, but it didn’t leave me clawing for more. The caramel sauce was likewise tasty, but it didn’t make me feel like ripping off my clothes and bathing in it, which, let’s be honest, a really good caramel usually makes me want to do. It wasn’t bad; I just wasn’t as excited as I wanted to be.

Does this make me a bad person? A picky little twit? Or perhaps I’m just so-so when it comes to making puddings and caramels? Maybe I’ll make it again this week, just to give it the good old college try. Or maybe I’ll dig out another recipe I clipped a couple of years ago, a recipe for butterscotch pot de crème, and try that instead. Would you like that? I certainly would. Tomorrow, tomorrow, I love ya tomorrow.

Anyway, this is just to say that I had Exciting! Fun! Plans for today, but instead, I bring you an old standby. Not that it’s anything to sneeze at. It’s just less flashy, that’s all. It’s the recipe for Brandon’s quick black beans with cumin and oregano.



Much like his chickpea salad, these beans are something we eat often for lunch, especially on Saturdays and Sundays, when we want to sit down and share a meal but don’t feel much like fussing. We ate them yesterday, in fact, and in mid-chew, I thought, Gosh, I really should tell them about this. Which is more than I can say for some things.

I’m going to go out on a limb here, but I really do believe it: that there is great value, people, in knowing how to doctor a can of beans. It’s nothing to be ashamed of. It’s one of those important life skills, like knowing how to make a bed, tie your shoes, or operate a corkscrew. In this case, you just cook an onion in olive oil, add some cumin and oregano and a good splash of hot sauce, and then chuck in a can of beans, juices and all. (I know the can juices can seem kind of yucky, but as Brandon likes to say, think of it as a broth of sorts. Doesn’t that feel better?) It all burbles together for a few minutes, just long enough to warm through, and then it’s ready to go, earthy and spicy and faintly sweet. With a green salad on the side, or some sliced avocado, or some bread and a hunk of cheddar, or, heck, whatever’s in the fridge, these beans make a terrific, easy lunch. Which, if you ask me, is much more important than pudding anyway.

Have a happy week, friends. I’ll see you on the canned beans aisle.


***

Oh, but wait! One more thing: our cooking class on “misunderstood” winter vegetables - Brussels sprouts, fennel, and cauliflower - is coming up fast! And there are still a few spots available! The class will take place next Tuesday, January 29, in Bellingham, and is hosted and organized by In the Kitchen, a new production of Ciao Thyme, the lovely and talented people who catered our wedding. To learn more about our vegetable class - and our eggs class on March 18 - please click here. You can sign up by e-mailing classes (at) inthekitchenbellingham (dot) com, or by calling 360.733.1267. We’re tickled, just tickled, to have this chance to teach, and we really do hope to see you there.



Quick Black Beans with Cumin and Oregano

Canned black beans differ dramatically from brand to brand. Brandon usually uses Trader Joe’s brand, or Bush’s, or Goya, and all are very good. Yesterday we made these beans with Western Family organic brand, and they weren’t nearly as tasty. So be choosy about your beans.

Oh, and about hot sauces: you can use most any brand of Mexican-style hot sauce, but if you happen to make this kind, save the strained solids and use a spoonful in this dish. They toast a little in the heat of the pan, and the resulting flavor is really terrific. We’ve also used Tapatió, and it was very good too.

Olive oil
1 medium yellow onion, diced
1 tsp. ground cumin
½ tsp. dried oregano
½ tsp. Mexican-style hot sauce, or more to taste (this amount makes mild beans)
1 small (or ½ medium) clove garlic, pressed
1 (15-ounce) can black beans
¼ tsp. salt, or to taste

Pour a glug of olive oil into a medium saucepan, and warm it over medium heat. Add the onion, increase the heat to medium-high, and cook, stirring occasionally, until the onion is translucent and pale golden. It should be just starting to caramelize; it might scorch a bit in areas too, and that’s just fine. Add the ground cumin and oregano, and stir well. Add the hot sauce, and stir well again. Add the garlic, followed by the beans and their can juices. Reduce the heat to medium-low, and cook until the beans are soft and warmed through. (Some brands of beans are softer than others; some will be ready as soon as they’re warm, but some need more time.) Taste, and salt as needed.

Note: This recipe doubles easily. There’s no need to double the onion, though; one is plenty for two cans of beans.

Yield: 2 servings

82 Comments:

Blogger Michelle said...

Wow! Am I the first one? Your site has become the equivalent of a weekly television show for me. Where each Monday night I anxiously look forward to tuning-in to see what's cooking in Molly's world. I have to admit, however, that tonight I was a bit disappointed when at first I found a re-run. But then, I was up late (as usual) and decided to try one more time, and much to my surprise, a new post. This Black bean soup sounds really great on a cold winter's day. I have done something similar in the past, adding a squeeze of fresh lime, some cilantro, and a dollop a sour cream. My family thought I'd worked for hours. Who knew the glories of canned beans? Well now I can come out of the bean doctoring closet thanks to you!

1:09 AM, January 22, 2008  
Blogger Susan said...

I used to make something very similar back in the days when we got home from work late and wanted something satisfying but quick. The only thing I did differently was to add about half a jar of medium heat chunky salsa (I like Green Mountain Gringo brand) instead of the hot sauce. Served over some white rice with a little cheese, it was a quick, fill us up dinner.

I'm sorry your pudding didn't turn out quite as you had hoped!

4:10 AM, January 22, 2008  
Blogger Jules said...

I don't know how I'll get any design work done today when I'll likely be driven to distraction by a severe caramel sauce craving to shame all caramel sauce cravings; but I'll have to push through it anyway!
Jules
House of Jules

4:55 AM, January 22, 2008  
Anonymous brandywine said...

Molly, love your blog.
I made the bodino when it was in the NYT, I was so excited about the description and well....yeah it was good but not great.
I am a personal chef, and use your recipes all of the time. THANKS!

5:03 AM, January 22, 2008  
Anonymous kate ortiz said...

sounds wonderful! and as a miami girl, i'm always looking for ways to doctor up yet another can of beans...we have lots of them down here.
and we have been singing your praises in my home over your hot chocolate recipe. my 20 month old son would kiss you if he could. he jabbers and giggles when we offer him sips. i'll thank you for him.

5:38 AM, January 22, 2008  
Blogger Mary-Laure said...

Wow, you really made crème fraîche from scratch???
How?
Just thinking of the smell of crème fraîche makes me swoon.
(Great blog, by the way. Orangettes are my favorite treat, and I sample them at every chocolate shop I come across - you know, to compare, for scientific purposes and comparisons, really...)

5:46 AM, January 22, 2008  
Anonymous David said...

Yes, I planned to make that budino as well but never got around to it.

Maybe it was something that could've been fixed by a lot of chocolate sauce. That always seems to help!
: )

5:55 AM, January 22, 2008  
Anonymous Nicolette said...

Mm, delicious! My favorite kind of meal. I adore beans, and cumin especially, I can't wait to give this a go. I've been living off my old favorite salad lately, kidney beans, celery, italian parsley, nice tuna and a simple lemony vinaigrette, time to change it up a little!

6:08 AM, January 22, 2008  
Blogger Janelle said...

I agree, a good recipe for doctoring up canned beans is essential. I always keep a few cans of black beans on hand, and often mix it with some rice and whatever else is in the fridge and wrap it all up in a tortilla. It's sort of my default weeknight meal.

I love your blog, I just found it recently through blogs of note. :-)

6:35 AM, January 22, 2008  
Blogger Rosiecat said...

Hey Molly!

Do I really get to be among the first to comment on the latest installment of Orangette? Hurray!

Ah, it's so disappointing when something so hyped (like your pudding) turns out to be so "Eh." In my cookbooks, when I make something that was just okay, I actually write, "Eh--don't make again." That means it was okay, but I'm not willing to invest any more time in making it again.

I totally, completely agree with you about the wisdom in being able to make a fabulous meal with a can of beans as the sturdy base. I have a Black Bean Dip that I will be posting soon on my blog that, like your pot o' beans, illustrates the point deliciously. And this Black Bean Dip is a handy way to use up a surplus of sour cream, should you find yourself in such a tough position ;-)

Keep on cooking! Your food and your writing are Fabulous with a capital F.

7:47 AM, January 22, 2008  
Blogger Amy said...

This same recipe, sans onion and oil, serves as our staple refried beans recipe, easily used at least once a week. So easy, so delicious, and so very very much healthier than the real thing. Just simmer everything in a little veggie stock for a short while, then into the food processor.

I love canned beans, yes i do. Thanks for sharing their usefulness with the world!

7:48 AM, January 22, 2008  
Blogger Randi said...

Have you ever tried Rancho Gordo's beans? They are so amazing!! My spouse loves black beans and I used to do the doctor up a can recipes, but making them from scratch isnt that hard and its so economical.

7:59 AM, January 22, 2008  
OpenID cindc said...

I was just planning out my weekly menu/shopping list, and was wondering what I could make to round out the Caribbean Shrimp Salad with Lime Vinaigrette (from the latest issue of Cooking Light). I was thinking something quick with black beans, and you came to my rescue! Thanks.

(also, the butterscotch pots de crème sound delicious!)

8:15 AM, January 22, 2008  
Blogger TD said...

Butterscotch and caramel should be amazing; how sad that it was not. And caramel usually does have a very high wallow factor (that special something you come across now and then that makes you want to fill a bathtub with it and wallow around in it...that's what my husband and I say: "This has a really high wallow factor!")

8:29 AM, January 22, 2008  
Blogger Baroness von Bloggenschtern said...

Just found your site - I've been drawn in like a moth to the ... beans. Beautiful pictures, well-written text, yummy-sounding recipes. I'll pass it along, and be checking back!

8:35 AM, January 22, 2008  
Blogger Shelby said...

I love sitting down with a bowl of beans, especially when the weather is, shall we say, sub-optimal. It really does just warm you from the inside out. I'll be making this soon!

8:44 AM, January 22, 2008  
Blogger Nina said...

Love your blog!

Please check mine out: http://hellopeppermint.blogspot.com/

Feedback is MORE than welcome

9:09 AM, January 22, 2008  
Blogger Brooke said...

Molly, I'll share a secret with you. I work at Mozza. I've been there for over and year and I must admit that the butterscotch budino definitely DOES have pastry chef pixie dust in it...because every time I take a bite of that glorious dessert, I feel like tearing my clothes off and dancing around in circles. Shhh. Don't tell anyone!

Sorry the recipe didn't translate! It should have fluffiness, the glorious scent of browned butter, and the saltiness of the malden sea salt to balance all the sweetness out.

Maybe we should just have you come and try it out to see what the fuss is all about! If you come to LA I'll buy you a budino!

9:46 AM, January 22, 2008  
Blogger Mosby said...

Sounds like what I made on Saturday when it was too @$*&ing cold to go anywhere near the store! Staring at the pantry you find beans and tomatoes. Et voila! I had a chance to try smoked paprika in it. Wow, that stuff it hot! Good, but hot.

9:47 AM, January 22, 2008  
Blogger darkman said...

Yum!

10:05 AM, January 22, 2008  
Blogger hannah said...

i will love brandon forever for his chickpea salad. it really is just heaven in minutes, so i am guessing this is just the sexier sassier heaven in minutes version. i was dreaming of summer and made the old standby lemon yogurt cake with meyer lemons last night. it helped me deal with the -5 degree temps. so did the fresh whipped cream and blueberries.

10:05 AM, January 22, 2008  
Anonymous granjan said...

Emily Luchetti's incredibly simple butterscotch, or does she call it caramel, pot de creme is too die for. It always has me scrapping the tiny demitasse's I make it in with my finger. (Out in the kitchen, of course, but I am doing it to every cup!)

10:24 AM, January 22, 2008  
Anonymous Hillary said...

I made pudding the other day too and it didn't come out exactly as planned either (although your recipe sounded way better to start). Alas, thanks for sharing that black bean recipe! Also, I would LOVE to come to one of your classes so keep the updates coming - did you still have a class on March 18th?

10:55 AM, January 22, 2008  
Anonymous Hilary said...

I've had the butterscotch budino at Pizzeria Mozza and have never understood the fuss. The pudding tastes very blah to me, though the caramel sauce is tasty enough.

11:30 AM, January 22, 2008  
Blogger Emma Nowell said...

being a pastry chef, I am always intrigued by problems/ pastry mysteries... while I haven't tried to make this myself, I did notice a few things that maybe would help? The comment from the person who worked at Mozza mentioned browned butter, but none of the recipes mentioned browning the butter, probably goes into the pudding with the rum (would definitely affect flavor) Then the other piece would have to do with how caramelized the sugar got in both the pudding, and in the sauce (if sugar isn't caramelized enough in caramel sauce it doesn't produce a very exciting flavor) and maybe the same happened for the brown sugar in the pudding... Sugar starts to caramelize at about 315 degrees so you could always use the assistance of a thermometer (the instructions are very vague from the color of amber- which the brown sugar is anyways- to smoking!) I would say give it one more try and if it's still not good, move on :).

11:46 AM, January 22, 2008  
Blogger jen said...

I say forget about this caramel concoction and move onto Mozza's olive oil gelato. When my husband and I ate there last year, we decided to have one desert we knew we would love (something chocolate) and one that we thought we would hate (olive oil gelato). Gelato was the hands down winner.

http://becomingafoodie.blogspot.com/

11:50 AM, January 22, 2008  
Blogger Katy said...

i would like a butterschotch pot de creme! oh, wait, just the recipe? well, i would like that too (not as much though).

11:51 AM, January 22, 2008  
Blogger Koren said...

Yum. A near-identical version of dressed up black beans used to be a staple for me. Usually over some rice or with tortillas. How I miss fresh tortillas (corn and flour) ... they were so easy to get when I lived in Arizona, and alas, not so easy to find here in NYC (though I'm not complaining about the food stuffs I can get readily here. I may have lost tortillas but there is plenty to make up for it ; )

12:23 PM, January 22, 2008  
Anonymous EB said...

"The caramel sauce was likewise tasty, but it didn’t make me feel like ripping off my clothes and bathing in it".... finally someone who understands...

Erin

12:48 PM, January 22, 2008  
Anonymous clumsy said...

I'd love for you to make the pot de creme! I'm always hungry for a new butterscotch recipe!

1:02 PM, January 22, 2008  
Blogger Minti said...

Hi,

I think the link to the creme fraiche from scratch is incorrectly pointing somewhere else..

1:16 PM, January 22, 2008  
Blogger alyce said...

The butterscotch pudding recipe from the Lark Creek Inn (Bradley Ogden):
http://blogs.kqed.org/food/?p=29
Use Guittard chips - they really do make a difference.

1:39 PM, January 22, 2008  
Blogger aubrey said...

i love your recipes like this: the simple, light ones. thanks for sharing. and i really love caramel..so when you dig up that other recipe and try it..i will really want to read about it!

3:13 PM, January 22, 2008  
Blogger Victoria Cummings said...

I will try those black beans with a side of plantains. And please please find that butterscotch recipe that makes you want to roll around in it - We need it so badly at this time of year- Nothing but good butterscotch makes up for bad weather.

4:10 PM, January 22, 2008  
Blogger Molly said...

Michelle, I would never leave you with a rerun, girl! No way. Thanks for making me your Monday night "show." :)

Susan, I like your salsa idea. Got to try that next time...

Oh Jules, I'm so sorry! Hang in there. I know those caramel cravings well. They can be really mean...

Brandywine, I'm so glad you had the same experience! It wasn't that the budino was bad; it just wasn't fantastic. Sigh. And thanks so much for the sweet feedback on my recipes! So glad you like 'em.

Kate, please give your son a hug for me. Anyone who "jabbers and giggles" at the thought of hot chocolate is my kind of person.

Mary-Laure, making creme fraiche from scratch is insanely easy. Really, so easy! If you do a Google search, you'll find lots of recipes for it. I used a method suggested by my friend Luisa. (Scroll to the last paragraph of the post; that's where she talks about it.) I stirred together 2 cups of heavy cream plus 2 tablespoons of buttermilk, loosely covered them, and let it sit, stirring occasionally, until it was thickened. My apartment is sort of chilly, so it took about 36 hours - almost two days, really. Then I stuck it in the fridge, and it thickened even more. Really fun - and tasty.

Why didn't I think of that, David?! Chocolate is ALWAYS the answer.

Nicolette, I love the sound of your usual salad. Mmm. I'm due for a change and might have to give it a whirl... xo

So glad you found me, Janelle! Thanks for stopping by.

Aw, thanks, Rosiecat! I do the very same thing with my cookbooks. I'm always writing notes in the margins. It's nice to be reminded of what was good and what wasn't - because, you know, the ole memory sometimes can't be trusted.

Amy, I love the idea of turning this into refried beans. Oooh! Must work on that...

Randi, I LOVE Rancho Gordo. Love, love, LOVE those beans! I'm a huge fan - especially of the goat's eye beans and marrow beans - and I often make them to keep around for easy lunches. I still use canned beans occasionally, though, just because I don't always have time to soak and cook the dried kind. But oh yes, Rancho Gordo is heaven.

My pleasure, cindc!

TD, I love that - "the wallow factor"! I'm going to steal that, for sure.

So glad to hear it, Baroness! Many thanks for stopping by.

"Sub-optimal" is such a pleasant way of putting it, Shelby. Love that. The next time I describe a Seattle winter, I'm going to try that out...

Thanks, Nina!

Brooke, I might just take you up on that! I really do want to try the budino in its place of birth, so to speak. I want to love it! I want to believe! It sounds so, so good. A trip to LA might be in order...

So glad you mentioned smoked paprika, Mosby. I've got a tin of the stuff sitting in my spice drawer, but I never think to use it. Harumph! Time to put it to work.

Thanks, darkman!

Negative five, Hannah?! Good lord, girl. Are your fingers and toes still intact? Thank goodness for lemon cake! xo Oh, and P.S. I made lemon cake twice over the weekend and have decided on a new, improved glaze combination. Might you be willing to play guinea pig?

Oh, granjan, thanks so much for the tip! I'll have to go look up Emily Luchetti's recipe. Anything worthy of clandestine ramekin-scraping is a must for me...

Hillary, so sorry for the confusion! Yep, our eggs class is on March 18th - not the 4th, as I had written above. I've corrected it now. Thanks for pointing out the typo!

Good to know, Hilary. I've read a couple of reviews that said essentially the same thing ("Blah."), but most were glowing. I guess I'll just have to go to LA soon and settle this, once and for all...

Emma, I really like what you said about the browned butter. I wonder if, at Mozza, they do brown the butter, but they didn't mention it in the recipe? Hmmm. As for the sugar, I'm usually pretty fearless about letting it caramelize, so I'm almost sure it was dark enough. But maybe next time I'll use a candy thermometer? That would make things easier.

Jen, I've heard great things about olive oil gelato. (I think someone recommended that I try it at Otto in NYC; I wonder if, since Mario Batali is involved in Mozza, it's the same?) But that aside, I have to tell you how very, very much I love your photography. I found your Flickr stream through Jen Causey, and I'm just addicted. So gorgeous! Thank you for all you do.

Katy, it's decided! I'm going to try the butterscotch pot de creme. If it's any good, you'll hear about it next week...

Koren, I can well imagine how good those fresh tortillas in Arizona were! Have you tried making your own in NYC? It's pretty easy - although not nearly as easy as letting someone else do it!

Oh Erin, I understand. You bet.

Will do, clumsy! I'm having a friend to dinner on Friday, and I think I'll make pot de creme for dessert.

No worries, Minti - the link is right. Just click over and scroll to the last paragraph of the post; that's where there's a description of how to make creme fraiche.

Thanks, Alyce! I love the Lark Creek Inn.

I like the simple, light ones too, Aubrey. (And I need them, especially when there's so much leftover budino around...!)

I'll keep on searching, Victoria! Rest assured.

5:01 PM, January 22, 2008  
Blogger SE said...

I don't care how many food critics raved over it, nothing can convince me that butterscotch pudding with caramel sauce is going to blow my mind.

First: 3 soft things--where is the texture? the crunch? the contrast.

Second: butterscotch and caramel play together nicely but where is the pop? the spark? the zing? the "what is that interesting flavor" flavor?

Third: BUTTERSCOTCH. No one has had an orgasm from butterscotch. Ever.

'Nuf said.

5:09 PM, January 22, 2008  
Blogger Danielle said...

I found your blog a few days ago via Simply Photo and I love it! I really like your writing style. I've already tried two of your recipes, Broccoli Rabe toasts and Chocolate Malted Cupcakes, both of which turned out positively amazing. I had never tried broccoli rabe before, so thanks for introducing me to that. (I also learned how insanely diffcult it is to find malted milk powder in Baltimore.) Tonight, it's on to chickpea-tomato soup. Thanks for new ideas and inspiration and keep on keeping on.

5:11 PM, January 22, 2008  
Anonymous Dani said...

Nothing to do with your current post but......

I've been lurking here for about 6 months now, and I just got my February issue of Bon Appetit. And just wanted to say, the article was great, and congratulations....

6:48 PM, January 22, 2008  
Blogger Delicious said...

This kind of thing is what the writer Bruce Jay Friedman used to call the Culinary Man On Third. All you have to do is come in and hit a long fly ball. (His example was doctoring jarred spaghetti sauce.)

7:45 PM, January 22, 2008  
Blogger Victor Lund said...

Here is a tip,

If you drain the beans from the sauce that comes in the can, it will reduce the side effects

:-)

8:45 PM, January 22, 2008  
Blogger Sarah said...

Molly,

As a girl who works full-time and goes to grad school at night yet has very high food standards, I can't tell you how much I appreciate these fast, staple-item meals. I've come to rely on many of your recipes to keep me eating happily through the school year. I'm going to make this tonight with your roasted cauliflower. Bring on the butterscotch!!!

-DC Sarah

10:52 AM, January 23, 2008  
Blogger April said...

I definately going to try your trick with the can of beans. (maybe with out the hotsauce) and will you be posting about the “misunderstood” winter vegetables I've always wanted to try brussel sprouts but don't really know how to make them

11:25 AM, January 23, 2008  
Anonymous Anne Marie said...

Hi, I'm so happy to read about your experience with the budino. Well, that came out a bit wrong. Not that I'm happy it wasn't orgasmic, it's just that I was debating for weeks about what to make for my birthday celebration last weekend and I almost made the budino. At the last minute I decided it was too fussy and went with Dorie's Chocolate-Armagnac Cake. I already knew I had made the right decision after one bite of that cake (oh my god!), but your post was very reassuring nonetheless. Thanks!

11:59 AM, January 23, 2008  
Blogger p said...

I do a similar thing with black beans but, except leaving out oregano and adding a tablespoon each of cocoa powder and instant espresso, sometimes some tequila or vinegar. Black beans can really take just about anything...

12:41 PM, January 23, 2008  
Blogger Amanda said...

Butterscotch and caramel, together, mmmmmm. Its too bad it didn't work out. I give you credit for thinking about trying it again. Usually when something that I am cooking doesn't work out, its out the window. Good luck!

12:54 PM, January 23, 2008  
Blogger sfordinarygirl said...

please come to San Francisco and do a cooking class! I'd rally all my friends and coworkers to come just to see your wonderful cooking skills in action.

Your blog motivates me to eat better and more variety!

1:44 PM, January 23, 2008  
Blogger shari said...

so tom will love this. he used to have a never ending bean pot. in fact he is in the kitchen right now making borlotti beans for dinner. have you tried the beans from rancho gordo? xox ps: your photos are gorgeous molly,and i love that your photography is being featured in bon appetit.

3:17 PM, January 23, 2008  
Blogger Erin said...

i also made the butterscotch budino and it was very... soupy. I followed the recipe straight up too!

4:42 PM, January 23, 2008  
Blogger odd facts said...

What cool pictures on your blog!

7:29 PM, January 23, 2008  
Blogger amisha said...

i am so excited to try this. i am always on the lookout for quick, easy, (inexpensive!) lunches, preferably ones that don't involve just a heat-up of last night's dinner... this sounds great.
i'm also excited to hear about your future tries with the butterscotch :) xo

7:55 PM, January 23, 2008  
Blogger Lisa said...

molly!

steph and i made your parsley pesto today and it was fab.

i make pesto often because i love it, but never before used your handy tip of processing the nuts first so it gets fine. it's brilliant.

thanks!
lisa

8:24 PM, January 23, 2008  
Blogger la fourchette said...

Molly, (perhaps that should be Molly and Brandon this time)
Love the quick black beans! I usually make a big pot from scratch and freeze some for the 'quick version' but this is great!
Blending a bit of your pudding search with the previous lemon post, you might find the most recent post ('Twas Brillig) interesting...a little lemon soufflé - two shots at it...both very good. I'm not sure where they would fall on the 'shame meter', but there are both very tasty!

a petit bonjour from the south of France!
Leslie

1:52 AM, January 24, 2008  
Blogger Marie R. said...

This was delicious! Thank you for sharing. And as I'm new to your blog, I must comment that I also love your writing style--it's lovely.

4:09 PM, January 24, 2008  
Anonymous Anonymous said...

I hope there's a new post tomorrow from your delicious writing...

4:53 PM, January 24, 2008  
Anonymous bridge said...

One of my favorite people refers to himself as a pudding. i think you and him are tied for the puddings to shame all puddings. :)
also I have a small rant i need to get out of my system and here's as good a place as any, i guess.i brought orangettes to work one day and the folks i work with thought they were gross-"why would you eat orange peel" they said "dark chocolate's gross" they said! i almost had a stroke. i'm still not over it.

9:34 PM, January 24, 2008  
Blogger Julie said...

I agree with Michelle... who cares about the writer's strike when there's Orangette to read. Thanks for being such a delicious writer.

9:51 PM, January 24, 2008  
Anonymous White On Rice Couple said...

What a great, easy dish. I make something similar, but with lentil beans. But I really do love the texture of black beans even more. It's next on my list. Thanks!

11:20 PM, January 24, 2008  
Blogger Peg said...

About the beans...I had always thought that using the bean juices in the can while cooking was more likely to lead to gaseous after-effects?

Or is this just true of the juices left after you have soaked dried beans? (Maybe that is what I am thinking)

In any case next time I whip up some black beans (I also use the onion in olive oil and usually add chopped garlic) I will keep some of the juices in...

Had them the other night in quesadillas, on whole wheat tortillas from Trader Joe's, with their fresh salsa, some cheddar, Greek yogurt and fresh greens...yum.

7:59 AM, January 25, 2008  
Blogger Deanna said...

This entry prompted me to make the chickpea recipe and it was FANTASTIC. I seriously doubted you - the recipe sounded too basic to be interesting - but i was in the mood for protein but not in the mood for cooking, so I gave it a try. It was great, i ate the entire can's worth all by myself (that's a lot of chickpeas for one person) and i'm seriously thinking of making it again tomorrow!

6:01 PM, January 25, 2008  
OpenID Trisha said...

I'm sitting here, laptop on lap, munching a fresh chocolate chip cookie -- and now dreaming of doctored black beans and slices of fresh avocado (which I just so happen to have handy in the fridge). Thanks for helping me make that leap!

9:04 PM, January 25, 2008  
Anonymous Simple Girl said...

This blog was great, Im new to this blogging but when I came to your blog I was interested in reading it. The carmel sounds great, I wish i could try it but I'm not sure if it would come out right..lol..

Simple Girl.

10:47 AM, January 26, 2008  
Blogger Ivy said...

I love your blog!! Your photos are fantastic!

5:36 PM, January 26, 2008  
Anonymous Cymon said...

We are are going with your idea of a black bean soup. I will sort of follow Mollie Katzen's 'Cuban Black Bean' soup in her Moosewood Cookbook. I like the idea of starting with canned beans. This saves 4 hours. The recipe has onions, celery, carrots, oranges, sherry, and the spices. I can't wait.
Cymon
http://cymonsplace.blogspot.com

4:54 PM, January 27, 2008  
Anonymous Cymon said...

Mollie, on Cymon's comment, that was Mollie Katzen's Brazilian Black Bean and not Cuban Black Bean soup. Sorry for the error.
Ctmon

5:37 PM, January 27, 2008  
Anonymous Anonymous said...

I ate at Osteria Mozza in LA last week and it was delicious! It's right next door to Pizzeria Mozza. Happy New Year! John-Michael Warner

10:12 PM, January 27, 2008  
Blogger kickpleat said...

ha, i thought western family was a vancouver brand! as for doctoring a can of beans, i'm a can o' bean doctorer (errrr) myself and this sounds like a perfect, quick lunch.

11:26 AM, January 28, 2008  
Blogger Elyse said...

i made a quick and cheap dish like this all through grad school and had forgotten how much I loved it. After a super long day at work and zero inspiration to cook, this was a wonderful quick dinner with some leftover wheat flatbread. Yum. Added a spash of white wine to the beans for fun. Thanks for the wonderful and simple recipe!

4:51 PM, January 29, 2008  
Blogger dlyn said...

This looks really good - I love black beans like they were my mama, so I will give this a try.

11:42 AM, January 30, 2008  
Blogger SarahE said...

I do think the black beans make a difference...Goya is my first choice.

6:58 PM, February 01, 2008  
Anonymous Betsy said...

molly, I made this last night and it was absolutely delicious - I resented having to share it, frankly - felt the same way about the soba noodles recipe - as someone who keeps an emergency extra bottle of sriracha in the cupboard *at all times,* I am inclined to trust anything that Orangette dubs family comfort food! Thanks again!

11:07 AM, February 02, 2008  
Anonymous Nina said...

I was all excited to try the budino at Pizzeria Mozza when I went, but I was pretty disappointed. Very sweet, not much depth, didn't have a texture to love... I didn't finish it. :(

11:57 PM, February 06, 2008  
Blogger Thea said...

I love it when you post recipes from Brandon, because every time you do I know it'll be something my husband loves - they must have very similar taste in food, those two.

This one was a huge hit, and I've got the soba noodles stored away to try another day. Meanwhile, I'm looking forward to that butterscotch pot de creme, AND to your class on eggs at Ciao Thyme next month. Yum!

6:46 PM, February 10, 2008  
Blogger Urban Eater said...

I like to throw in a few beautiful bay leaves into my Black Bean soup. Tampa (where I dwell) is famous for it's Cuban cuisine. I learned from an old Cuban woman that lots of Bay leaf is the secret.
Mmmmmmm, wonderful, aromatic Black Bean soup with little bits of onion staring at you lovingly and a good dollop of sour cream.
Heaven.

12:31 PM, February 11, 2008  
Anonymous em said...

I'm eating these black beans now, over a bowl of rice with a scoop of Trader Joe's corn-and-chile salsa on the side. Hungry stomach and lazy butt: both happily appeased. Thanks for posting this recipe!

8:05 PM, May 11, 2008  
Blogger Kawa said...

These look great and tasty. Question: do you use canned black beans or black bean soup (in the red can, at least for Goya)? The soup version is already nicely spiced, fairly garlicy. A great way to doctor a can of black bean soup is to cook rice in it (as opposed to water or broth), adding water ONLY if necessary, and you get a lovely Cuban-style rice and beans dish called 'Moro' that way.

8:38 AM, May 20, 2009  
Blogger Annisse said...

Love this recipe! Last time I made it I doubled it and then added a can of Trader Joe's pureed sweet potatoes. I eat it on flour tortillas with Trader Joe's peach salsa on the side. Perfect lunch for me!

7:45 AM, July 22, 2009  
Anonymous Elisha said...

I made these for the first time for supper tonight, and made some brown rice with a bit of salsa added, and it was FABULOUS! Thank you for the recipe, a great quick and easy veggie meal! Your blog is the best and I'm glad I found it!

4:40 PM, October 06, 2009  
Blogger Jenn said...

I just made the black beans, with a few substitutions -- instead of hot sauce, I used 1/4 tsp ground chipotle chili (a little smoky) and 1/4 tsp Old Bay Seasoning (I omitted the salt because Old Bay has salt), and 1/4 tsp garlic powder for the fresh garlic (since I have no garlic press, and also it seemed like the garlic would stay a bit raw). Made brown rice, and a sliced tomato salad, and that's a very easy, quick, and tasty meal! Thanks for sharing the recipe!

5:08 PM, May 03, 2010  
Anonymous Rose said...

i made these last night! delicious! i simmered mine for a bit longer than the recipe calls for, because i put them into cheese tacos. mmmmmm! will definitely be making these on a regular basis!

1:30 AM, June 06, 2010  
Anonymous Vintage Sugarcube said...

WOW! These look amazing!

1:01 PM, July 21, 2010  
Anonymous Anonymous said...

Hi Molly,

I'm not sure if you'd be up for trying this recipe again, but the amount of cornstarch in the recipe is an error. It is supposed to be 4 tbsp, not 5. I imagine this would make a big difference.

2:30 PM, February 29, 2012  
Blogger Camille said...

Molly, I was in a panic this evening as I knew I wanted to make this black bean recipe, it's been a favorite since I discovered it a few weeks ago, and I couldn't remember whose recipe it was. What a big relief when I remembered it was you! Thank you so much for this oh so easy contribution to my repertoire that is enjoyed by my husband and two young children. Thanks for finding the time as a busy mama of June to share with us.

1:01 PM, April 28, 2014  

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