SALSA FRESCA RECIPE - NYT COOKING
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Total Time 10 minutes
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams
SIMPLE PINTO BEANS RECIPE - NYT COOKING
Pinto beans are emblematic of the Old West — good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
Provided by David Tanis
Total Time 2 hours
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
Nutrition Facts : @context http//schema.org, Calories 507, UnsaturatedFatContent 14 grams, CarbohydrateContent 50 grams, FatContent 24 grams, FiberContent 12 grams, ProteinContent 24 grams, SaturatedFatContent 8 grams, SodiumContent 386 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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SALSA FRESCA RECIPE - NYT COOKING
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine mexican, southwestern
Calories 26 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine mexican, southwestern
Calories 26 per serving
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
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SIMPLE PINTO BEANS RECIPE - NYT COOKING
Pinto beans are emblematic of the Old West — good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
Calories 507 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
Calories 507 per serving
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
See details
SIMPLE PINTO BEANS RECIPE - NYT COOKING
Pinto beans are emblematic of the Old West — good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
Calories 507 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
Calories 507 per serving
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
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I modify the recipe a little - I use 1 can white corn, .5 cup frozen yellow corn, pickled jalepenos (approx. 1/4 cup), approx 1 whole diced sweet onion, 1/4 cup cilantro chopped finely, 1/4 cup green onions chopped finely, 2-3 tomatoes, 1 cup black eyed peas, .5 to .75 cup shredded cheddar cheese and almost entire reg. bottle Kens Italian Dressing.
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BEST EVER COWBOY CAVIAR RECIPE | ALLRECIPES
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