"POT O' BEANS".......updated from the simple childhood bowl of 'beans and rice' to urbane fare....
after 12 hours of cooling down.......a pot of pinto beans, cooked for a couple of hours, with green chilis, chopped oil-cured tomatoes..as well as diced, varying-colored, cherry tomatoes, Mole sauce with powdered, unsweetened Ghirardelli cocoa, salsa verde, crushed garlic, and vegetable stock......served over long grain basmati rice, cooked in chicken stock with a copious amount of powdered tumeric, spoonfuls of yellow curry powder, harissa and red chili powders, grated scallion bulbs, chopped cilantro & parsley, and thin-sliced scallion greens, then 'topped' with old-fashioned pickle relish.......Still, perhaps, one of my favorite 'dishes' since boyhood........best, served with a crunchy iron-skillet cornbread stick that's light and airy....and fresh from the oven....
