Bean and/or Starch Seasoning Sachet

I started a pot of black beans this afternoon so we have them for our lunch salads this week and a few extra for dinner tonight. As I was doing this in occurred to me that I do something perfunctorily that I have not written about before. This is something I do when I am in autopilot mode so it didn’t occur to me to share it, until today.

Some time back I bought this nifty little device that is a reusable sachet. It is easier to use than twine to tie herb bouquets or cheesecloth for sachets. It is very easy to clean, and has lasted thorough many uses at our house.

I use it all time to add flavor to food that I would have previously added salt or fat to where I want to remove the seasonings at the end of cooking. For beans I always add a couple of garlic cloves that were smashed, a few bay leaves and whole black peppercorns. I use the same seasoning for plain rice or potatoes. If you are making rice for an Asian or Indian dish you can change the seasonings to suit the cuisine. The beauty of this device is that you don’t have to fish out the bay leaves or herb stems when you are finished cooking.  There is a chain on the device that you attach to the side of the pot.

I wanted to share this idea before it fell out of my head. Both Dan and I think it adds nice flavor and aroma to foods that could otherwise be bland without salt or oil.

Unrelated note:

I have a black bean, veggie and brown rice casserole with cashew queso planned for dinner tonight. I hope to get that posted before bed. The hubby is working late again tonight so dinner may be so late the post has to wait until tomorrow.

I hope you are all having a great day.