Sunday, November 30, 2008
How to eat a pomegranate
Today for lunch I had bean tostadas, and a pomegranate for dessert. The beans I made from scratch. Pito beans simmered in garlic, onion, chili pepper, cumin, and cilantro, and a dribble of apple cider vinegar to mellow the flavor. I love these beans. I mash them as they simmer in a cast iron skillet, so they have the appearance of refried beans without the addition of any oil. I spread them on a homemade tortilla purchased from a local grocer that sells them fresh like the tortillarias of Mexico that I remember. Of coure I freeze mine when I get them home because I don't use them fast enough, but in Mexico, everyone bought them fresh daily. I toast mine in the oven over a low heat until they are nice and crisp. I top the beans with shredded cheddar ( real cheese, not vegan- I haven't worked up the nerve to try it yet) and generous slices of ripe avocado, and then a dollop of salsa. The tostadas are simple and delicious. Even the kids don't notice they eating meat free. For dessert I cut a pomegranate into quarters. For those who have never eaten one- it is all seeds. Each seed is surrounded by a pocket of sweet juice. They look like little jewels, the color of rubies. As you chew the seeds, you release the juice into your mouth. After you've chewed until the juice is gone, you spit out the seeds. Cumbersome to eat, but worth the effort.