Time for another recipe (the 6th in a baker’s dozen). This is another that goes great with tea. Be adventurous and give her recipe a try with a pot of the tea named and assess the pairing for yourself.
The recipe: Black Bean Quesadillas
To me, dishes like this are great for cooler weather, which is just around the corner since Fall will soon be here officially. For the cook, this recipe was a way to beef up her protein intake in a fairly economical way. Canned beans were substituted for chicken and ground beef. They don’t offer a complete protein but can certainly keep up your stamina. Add in some dairy in the form of shredded cheese and a dollop of sour cream to help round out that protein and add in some wonderful flavor. She also recommends a touch of salsa and guacamole. The recipe is simple and straightforward — one of those “why didn’t I think of that?” type of things. Give it a try.
The tea: Assam Tea
There are lots of Assam gardens, some with very unique flavors. My favorite is Borengajuli Estate (my review), although Tarajulie Estate is also quite delicious (my review). Like the black bean quesadillas, these teas are especially good during cool weather, although hubby and I drink them year round. We also prefer to steep these teas up a bit stronger and add some milk and sweetener. There are those who really don’t like that idea, but 3/5ths of tea drinkers who have some form of tea with milk added, from straight Assam to bubble tea to masala chai to chai lattés, can’t be that wrong. They’re certainly right with this simple and satisfying dish!
Hope this works for you. Feel free to comment here with your experience, and watch for the next pairing to be posted in October.
Pairing Tea and Food — Spinach-Stuffed Mushrooms and Nilgiri Tea
Pairing Tea and Food — Pomegranate Vanilla Scones and Sencha Tea
Pairing Tea and Food — Simple Summer Couscous Salad and Golden Yunnan Tea
Pairing Tea and Food — Stuffed Bell Peppers and Ceylon Black Tea
Pairing Tea and Food — Forelle Pear Tart and Dong Ding Oolong Tea
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