Supper, Monday November 28: yellow-edge grouper fingers; fried yucca; garden heirloom radish; chili beans (any earthy bean - these are heirloom limas and home canned, canned grocery beans work fine, shallot or onion, mild chili - I used yellow bell, chili powder).
My chili powder blend has some heat, so adjust the spiciness based on the combo of the chili powder and the added chili. Add enough water and simmer long enough to let the flavors mingle, a few minutes.
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