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beans


V.21 No.24 | 6/14/2012
The cabana bowl: a pile of rice and beans on a thin, tostada-like shell of deep-fried   pastel   dough. A skewer of churrasco tops it off.
Eric Williams ericwphoto.com

Dish Jockey

Waxing Brazilian

By Ari LeVaux

Jamon’s Frybread Cabana

The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazilthough in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.

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V.20 No.12 | 3/24/2011

Food

A secret pinto bean recipe now released to the public at large.

By Nick Brown [ Mon Mar 21 2011 2:19 PM ]

I used to think beans needed salt pork or ham hocks to come out right. Not so. Beans are just as delicious with no meat at all. I imagine there may come a time when you don’t even need beans to make beansjust air and a discerning palette. In the mean time, here’s my world-famous recipe for beans.

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