What I end up with at serving time is not always what I started out to make. The above soup was the culmination of Spanish Rice. I made it with some leftover pork roast, fresh salsa, and Havarti cheese. It looked really good. Gary wanted some more of the Peruano beans on some rice, so I combined the two things in his bowl, without much of the juice.
As I was making the same dish for myself, I thought “what the heck, Kid, go whole hog. Use the bean juice, too”. I already knew that the bean broth was really flavorful, so I dumped the rest of the bean broth right directly into the Spanish Rice.
That was definitely the exact right thing to do. It was unbelievably delicious! Much more so than this picture would indicate.
I’m not sure what they do in Peru to make such delicious beans, but those things are unbelievable. I don’t put any seasonings in them except bay leaves, and their own flavor just seems to sing. One new thing I have been doing with beans is to soak them overnight in salt water instead of just regular distilled water. I always thought the salt would make it take longer to get them soft, but I’ve tried it now with the red beans and the Peruano beans, and each was infinitely improved by this method.