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Cameron Shaw’s black bean recipe and top five NOLA restaurants

Last week, in conjunction with My House NOLA’s new blog, we spoke with Executive Director of Pelican Bomb (and foodies) Cameron Shaw about New Orleans art, food and the intersection between the two. Today she fills us in on her five favorite local restaurants and provides a black bean recipe from her personal files.

Cameron Shaw reveals the contents of her personal refrigerator.

Cameron Shaw reveals the contents of her personal refrigerator.

MHN: What are your top 5 favorite restaurants in New Orleans?

CS: I love Ancora. That’s my date spot with Nick, and we always get cocktails and the anti-pizza plate. I would argue it’s the best use of $20 at a restaurant in New Orleans.

I like Cochon Butcher for sandwiches. I get a turkey sandwich, a glass of white wine, and I’m in heaven.

Restaurant August is the most decadent meal I’ve had in my life. It’s something to do once for the biggest special occasion you’ve got!

Company Burger. Nick and I love burgers.

I also really like fried chicken, so … I’ll have to go with Dooky Chase’s. Being in the kitchen with Ms. Chase was a great privilege and a history lesson in itself.

Cameron’s black bean recipe: 

Years ago, I started with a Martha Stewart recipe for black beans and adapted it to suit my personal tastes.

1 bag of dried black beans, rinsed and sorted (I use Camellia brand)
8 cups of water
1 jalapeno, halved and seeded
1 onion, peeled and quartered
3-5 garlic cloves, peeled and smashed (depending on how many I have around)
1 tablespoon of course salt
2 tablespoons of red wine vinegar
dash of black pepper

Bring all ingredients to a simmer and stir occasionally. Beans will be tender in 1.5-2 hours. Add more water as needed.

I serve the beans over brown rice with cheese (either grated cheddar or crumbled cotija), sliced avocado and lots of salsa. Sometimes I top the beans with cabbage mixed with lime and salt. I serve the dish with a flour tortilla over the gas flame to eat with it (heating the tortilla over an open flame is important; heating it in a pan will not yield the same results).

This series of stories about New Orleans food trucks, pop-ups and culinary entrepreneurs is made possible through a partnership with My House NOLA, a production planning company for culinary events in New Orleans.


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