Tag Archives: Boston Marathon

Boston Marathon & Food Matters Project #37: Central American Red Beans & Rice

The blog post below was ready to be published when I found out about what happened at the Boston Marathon.  I’m having a hard time wrapping my head around this tragedy and devastation.  Although I blog about food, my other hobby is running.  Running races are a time when runners can celebrate all of the hard work they put into their training, and their family and friends can support them.  During races the amount of energy, comradery, and excitement is like nothing I have every experienced before- this is the reason I continue to sign up for races, cheer my friends on, and volunteer.  My heart goes out to all those affected by yesterday’s events.

If you’d like to read more, here are some blog posts which resonated with me.  There are more posts being published by the minute, so if you find one that touched you, please share in the comments below.

Health on the Run
Pavement Runner
Run to Eat
Sweet Life Ericka

Or, check out these articles:

If you are losing faith in human nature, go out and watch a marathon – The Washington Post
The Meaning of the Boston Marathon – The New Yorker

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The start of the week means a new post from the Food Matters Project!  This week our host is Aura, of Dinner with Aura.  Aura lives in Michigan, so she was happy to make a warm and comforting dish for a cold, rainy day.  Fortunately, DC has had better weather the last couple of weeks- spring is finally here!

Aura chose Mark Bittman’s recipe for Super-Lemony Kidney Beans, from his Food Matters Cookbook.  Definitely check out her Lubia Chalow-Afghan Lemon Kidney Beans, as she stuck to the original recipe in the cookbook.  The photos are beautiful, and now I can’t wait to try this recipe.  Make sure to stop over and check out what other Food Matters Project participants made here.

Aura mentioned this in her post, and I agree with her, I have a hard time imagining what each recipe will look like, since there are no photos in Mark Bittman’s cookbook.  As I’ve been doing this project for over a year now (this page has the list of all of the FMP posts we participated in), I realized that I skip over many recipes in other cookbooks just because I can’t visualize them- changing this might have to be a new resolution when it comes to cooking!

I read the ingredients.  Then I went to the grocery store, and rather than buying a bag of kidney beans, I was intrigued by the Central American Red Beans.  So I got a little side tracked, and the Afghan flavors turned into South American one’s…so I didn’t follow Mark Bittman’s recipe!  The beans are great, perfect when incorporated with the rice- but they do take a little to cook (although it’s worth the time and effort).

Central American Red Beans & Rice

Central American Red Beans & Rice
Fifth Floor Kitchen Original

This recipe makes a lot!  We had friends over for dinner, and only half was eaten- so be prepared to eat it for a week, or halve the recipe.  We started with chips and salsa, and paired this with some steak in chimichurri sauce which was made on the grill.

1 lb Central American Red Beans (although you can use any dried beans)
water
2 cups of uncooked rice
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped
1 tbsp adobo sauce
1 tsp cumin
1 tbsp salt
1 tsp pepper
green onions (optional)
cilantro (optional)

Add the beans to a large pot, then add water so it covers all of the beans.  Bring to a boil, then turn down to medium heat.  Cook the beans until they start to be soft (once cooked, these are bit harder than black beans or garbanzo’s).  I had to add additional water while cooking, so keep an eye out for them.  The cooking process should take about 5 hours.

Cook rice per package directions.

Once the beans are close to being done, add the onion, garlic, jalapeño, adobo sauce, cumin, salt, and pepper.  Continue to cook for about an hour, then take off heat and mix in with the rice.

Feel free to sprinkle with green onions and cilantro for additional flavor.

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Boston: Sam Adams Brewery Tour

This weekend Sam and I went to visit our friends Becky and Gary in Boston.  Although both of us had been to Boston in the past, it was when we were much younger.  So it’s been on our list to see our friends and check out this city as adults.

On Saturday we visited the Sam Adams Brewery, did the tour and tried some of their beers!  The tours take place Monday thru Saturday, each day starting at 10am.  Each tour is about 1 hour, and you can enjoy a Sam Adams beer at the end!

The brewery is in the Jamaica Plain area of Boston, in a fairly residential neighborhood- easily accessible by public transportation.  The tour is free, but donations are recommended.

Samuel Adams was founded by Jim Koch in 1984 in Boston, MA.  Although Sam Adams is the largest selling craft beer in the country, it only accounts for less than 1% of the beer in the U.S.  Most of the beer is actually made in two other breweries- which are located in Cincinnati, Ohio and near Allentown, Pennsylvania (this location makes about 60% of the beer).  The Boston location is mainly used to test out new beer, 2 million barrels of beer per year are made here- which only accounts for 1% of all Sam Adams beer.

What beers did we get to taste?  We had the Sam Adams Boston Lager, the seasonal Summer Ale, and the Sam Adams 26.2 Marathon Brew.  This last beer can only be found on tap around Boston, and it was made specifically for the Boston Marathon– which took place this past Monday.  Currently there are 50 different types of Sam Adams beer.  The most popular, about 50% of sales, is the Boston Lager.

What did we see on the tour?

This is where the brewing and mashing takes place.

This is the cooling tank to allow the beer to cool off.

These are the fermentation and conditioning tanks, each holds 25 barrels of beer.

Barrels of beer ready for drinking!

This is in the tasting room, great to see the different bottles.

Next time you’re in Boston you should definitely check out the Sam Adams Brewery!

After the tour you can take the free trolley to Doyle’s Cafe (about a 5 minute drive).  This trolley is decorated with a disco ball and the driver plays fun music.  In 1986 Jim Koch established a partnership with Doyle’s Cafe, making them the first purveyors of Sam Adams beer- this was the first place that had the Sam Adams beers on tap.  Doyle’s Cafe was established in 1882- it’s celebrating its 130th anniversary this week!  The best part is if you show your Sam Adam’s Tour stamp, and order a Sam Adams beer, you get to keep the Sam Adams glass!  We had some amazing clam chowder here!