Dried Beans

October 6, 2016

Dried Beans

Purchase dried beans from a source with good turnover. When I’m travel to Tucson I love to stock up on dried beans from Native Seeds, who have a nice selection of beautiful beans (http://shop.nativeseeds.org/collections/beans) The longer the beans are on the shelf, the drier they become, and the longer they will take to cook. If you’ve ever cooked beans that just wouldn’t become tender, they were probably too old. Once you have them home, store them in an airtight container in a cool dark place.

Soaking dried beans reduces the cooking time and helps the beans hold their shape better during cooking. Although soaking isn’t necessary, the shortened cooking time cuts energy use, which is a good enough reason to soak. Spread the beans on a large baking sheet, and sort through them to remove stones or broken beans. Transfer the beans to a bowl and add enough cold water to cover by an inch or two. Let stand for 2 hours; longer will shrivel the beans. Drain before using.

For a quicker soaking method, place the sorted beans in a large saucepan, add cold water to cover, and bring to a full boil. Immediately remove from the heat and cover. Let stand for 1 hour, and then drain before using.

Cooks are divided over when to salt a pot of cooking beans. Some people believe that salting toughens the beans and thus lengthens their cooking time. Others believe that if beans are salted toward the end of cooking, the flavor is dull. So, in the interest of proper seasoning, go ahead and add a reasonable amount of salt at the beginning of cooking (about 1/2 teaspoon per cup of dried beans), as the add cooking time is minimal.


“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

All-American Hot Dogs

June 10, 2013

Hot DogsAll-American Hot Dogs

Summer is here and why pay top dollar going out when you can make delicious hot dogs at home?  Here is a guide to the different ways Americans make their frankfurters around the country.  I had the Sonoran style hot dogs while I was in Tucson in February and absolutely loved them.


New York Style

Served with brown or German mustard and sauerkraut or onions cooked in tomato paste.


Chicago Style

Served on a poppy seed bun with mustard, pickle relish, sport peppers, onions, tomatoes, dill pickles and celery salt.  Pepperoncini can be substituted for sport peppers.


Kansas City Style

Served on a sesame seed bun with brown or German mustard, sauerkraut and Swiss cheese.


Atlanta “Dragged Through The Garden” Style

Serve topped with coleslaw.


Detroit “Coney” Style

Served with chili, onions, mustard and cheddar cheese.


Seattle Style

Served with cream cheese and grilled onions.


Phoenix/Tucson “Sonoran” Style

Served as a bacon-wrapped hot dog with pinto beans, onions, tomatoes, mustard, mayo, jalapeno peppers and cheese.


Austin “Tex-Mex” Style

Served with queso, guacamole and crushed tortilla chips.


San Francisco “Wine Country” Style

Served with red wine caramelized onions and goat cheese.


Miami “Cuban” Style

Served with mustard, pickles and Swiss cheese.


Sonoran Hot Dogs Wrapped In Bacon On The GrillSonoran Hot Dogs Ready To Eat

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