Replies: 13
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All-In [34486]
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Tried to cook beans, don't know what I did wrong
Aug 15, 2022, 10:44 AM
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Oculus Spirit [75717]
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Well, you puked in the pot. That may not have been your
Aug 15, 2022, 10:45 AM
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first mistake, but it was a major one.
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Oculus Spirit [93668]
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^^^OUTSTANDING!***
Aug 15, 2022, 4:01 PM
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Oculus Spirit [97716]
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The overcooking of beans is a major social and cultural
Aug 15, 2022, 11:04 AM
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problem many face in America today. With so many TYPE A personalities out there, there is a big push to make the beans softer, cook them more, and over stirring, all of which causes them to get mushy.
I'd just keep going until total mush and then call them "refried" beans. Save some face. Don't be one of those bean overcookers........
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All-In [40344]
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liquid, you needed more liquid***
Aug 15, 2022, 11:06 AM
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Lot o points [163012]
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At least now you have a pot
Aug 15, 2022, 11:07 AM
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to pisssssssss in.
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All-TigerNet [11196]
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Flick the Bean the right way
Aug 15, 2022, 11:40 AM
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This is a Martha Rose Shulman article and recipe for the best black beans I know. Sounds like your into some healthy eating now, so this will fit right it. If you want beans, this is genesis of the bean bible. At the end, she says add a sprig of Epazote...absolutely do this. What the heck is epazote, you say? Well it's this wild herb that grows all over central America, but not so much here. But if you go to a Latin grocer in your town, they'll have it. That shizz is the Jesus herb in the bean bible.
March 9, 2009 Many of my vegetarian dishes were inspired by the savory, brothy black beans I lived on one summer in Oaxaca, Mexico. Today, when I yearn for Mexican food, I know I am really pining for black beans. If you’ve spent time in Central and Southern Mexico, in Guatemala or in Brazil, you know how wonderful a bowl of black beans can be if properly cooked.
Beans are nature’s health food. They have an exceptionally high fiber content, and they’re a fine source of protein, as well as calcium, iron, folic acid and potassium. Black beans stand out because in that shiny black coating, there are at least eight different flavonoids, which are antioxidants. Called anthocyanins, they’re found in red grapes and red wine, red cabbage and other dark red fruits and vegetables. Black beans also contain small amounts of omega-3 fats, three times as much as other legumes provide.
Any successful dish made with black beans begins with a great pot of beans, sufficiently seasoned and slowly simmered with lots of onion and garlic until the beans are soft pillows suspended in a thick, inky, savory broth. There’s no comparison between that pot of black beans and the black beans that come in a can. Canned beans lack both flavor and nutrients.
Simmered Black Beans
The key to a great pot of black beans is using enough onion, garlic and salt for seasoning, and then cooking the beans for a long time at a slow simmer. In Mexico, a sprig of epazote or a few dried avocado leaves are usually added to the pot. Those ingredients aren’t as easy to find as cilantro, which is what I routinely use to season the beans.
1 pound black beans, washed and picked over for stones
2 quarts water
1 tablespoon canola oil or extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/4 cup chopped cilantro, plus additional for garnish if desired salt, to taste
1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.
2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.
Continue reading the main story 3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.
Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.
Yield: Serves six
Advance preparation: The cooked beans will keep for three to four days in the refrigerator and will freeze well.
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All-In [31463]
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Holy frijoles.
Aug 15, 2022, 12:45 PM
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Might look like poop from a butt, but hey…. Them gainz though, amirite?
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All-In [34486]
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They actually don't taste bad. The Rajin Cajun seasoning
Aug 15, 2022, 12:50 PM
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packet it came with was pretty good, and I subbed chicken stock for 1/2 of the water, which might be why it evaporated about 45 minutes ahead of schedule.
And yes, the macros on these are insane.
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All-In [47806]
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Tajin
Aug 15, 2022, 1:12 PM
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if you're into that kind of stuff.
Put some in the refried beans last time we made mexican stuff. ERRMAAHGERD - dew wreckermend!
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All-In [30483]
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Ewwwww***
Aug 15, 2022, 12:48 PM
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Orange Blooded [3615]
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Re: Tried to cook beans, don't know what I did wrong
Aug 15, 2022, 12:56 PM
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I just made some yesterday. You have to soak the beans over night and then they took 12 hours to cook. They cook in chicken broth instead of water, garlic cloves, jalapenos, some bacon greese, and some bacon, onion, a little red wine vinegar. I think that was about it other than a good pot. They came out very solid.
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All-In [47750]
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1 good thing about overcooked beans...
Aug 15, 2022, 12:58 PM
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They make you fart more.
Enjoy the putin....
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All-In [36450]
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You suck at life is what happened.
Aug 15, 2022, 2:24 PM
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Next time google a recipe? Also were they dehydrated beans or canned? Big difference in the cooking and time
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