Add mex black beans

Writerside/ac.tree

@@ -8,18 +8,18 @@
 
     <toc-element topic="index.md"/>
     <toc-element toc-title="Recipes">
-        <toc-element topic="Rösti.md"/>
-        <toc-element topic="Mexican-Black-Beans.md"/>
         <toc-element topic="chicken-mole-negro.md"/>
         <toc-element topic="cilantro-lime-rice.md"/>
         <toc-element topic="grilled-fish-w-lime-cabbage-slaw.md"/>
         <toc-element topic="gumbo.md"/>
         <toc-element topic="kenjis-streamlined-meatloaf.md"/>
         <toc-element topic="mapo-tofu.md"/>
+        <toc-element topic="mexican-black-beans.md"/>
         <toc-element topic="mole-negro.md"/>
-        <toc-element topic="sweet-potato-w-picadillo.md"/>
         <toc-element topic="Quarkkuchen.md"/>
+        <toc-element topic="rösti.md"/>
         <toc-element topic="Salzkuchen.md"/>
+        <toc-element topic="sweet-potato-w-picadillo.md"/>
     </toc-element>
 
     <toc-element toc-title="General ingredients">

Writerside/topics/recipes/mexican-black-beans.md

@@ -0,0 +1,28 @@
+# Mexican Black Beans
+
+## Ingredients
+
+* I use ⅔ of a cup dried black beans for two side portions
+* 1 tsp dried Mexican oregano
+* 1–2 thyme leaves
+* clove of garlic
+* A generous dash each of ground…
+  * Paprika
+  * Smoked Paprika
+  * Cayenne pepper
+  * Cumin
+  * Salt
+  * Pepper
+
+## Directions
+
+1. In a saucepan, add beans and generously cover in water, about 1–2 inches
+2. While bringing to a boil, add all the seasoning
+3. When boiling, kill heat to low (2/9) and put on lid
+4. peek-a-boo from time to time, stir, and make sure the sauce is bubbling gently. Adjust heat accordingly.
+5. Wait until beans are soft to taste: you can also feel this while stirring. This might take 1 hour to 3+ depending on the nature of the beans.
+
+> People often soak overnight to reduce the overall cooking time and therefore also the energy cost, which is a legitimate desire.
+> I don’t usually do this due to the lack of spontaneity.
+> In any case, I wouldn’t throw away the soaking water because I think it contains lots of tasty aromatics already.
+> If you’re concerned about dirt, rinse the dry beans at the very beginning.

Writerside/topics/recipes/Rösti.md → Writerside/topics/recipes/rösti.md

@@ -1,7 +1,9 @@
 # Rösti
 
 Rösti is a Swiss dish made of potatoes. I like it as a feast day breakfast along
-with bacon, egg, [Mexican Black Beans](Mexican-Black-Beans.md), etc.
+with bacon, egg, [Mexican Black Beans](mexican-black-beans.md), etc.
+
+![A nicely browned Rösti decorated with a rosemary twig](./photos/roesti-served.webp)
 
 ## Ingredients
 
@@ -22,10 +24,8 @@ with bacon, egg, [Mexican Black Beans](Mexican-Black-Beans.md), etc.
 * Grab a portion of the seasoned grated potatoes with your fist and place it in the pan, repeat for each portion
 * With a spatula, separate each portion, bring them into shape, and flatly press on top of them
   ![Separated, shaped, and pressed portions of Rösti in a pan](./photos/roesti-frying.webp)
-* Let the Maillard reaction to its magic: wait a couple of minutes until the bottom side gets hard and crispy.
+* Let the Maillard reaction do its magic: wait a couple of minutes until the bottom side gets hard and crispy.
   You now can carefully scrape the Rösti from the pan. Swirl them around a bit so they get in contact with still-hot areas on the pan
-* Put hit to high (9/9), give the pan a few seconds to suck in the heat
+* Switch back to high (9/9), give the pan a few seconds to suck in the heat
 * Flip the Rösti with the help of the spatula, pressing them again against the bottom of the pan afterward
-* Again kill the heat to 7/9 and wait until done. You want the Rösti like medium-rare :)
-
-![A nicely browned Rösti decorated with a rosemary twig](./photos/roesti-served.webp)
+* Again kill the heat to med-high (~7/9) and wait until done. You want the Rösti like medium-rare :)