How does /ck/ like black beans
Soak it overnight? Soak it the morning off? Simmer for how long? so on so forth
Give me your secrets cu/ck/s
>implying I would teach you gringos how to make them
this is now a beans general thread.
throw up your favorite way to make beans
>how i do beans
>aka dis niggas 5 hour bean soup
>soak for an hour or so in hot water
>add beans to water (I like crockpot)
>how much water depends on amount of broth u want, must be at least 2:1 ratio
add pepper, onions, or whatever u like (cayenne and chilies go here)
>cook for 3 hours
>add salt now
>PROTIP: add taco seasoning too
>cook for 1 more hour or until beans are tender
stop asking the mayate what to do with your beans he obviously doesn't know.
>8 lbs of legumes
>that much beany goodness
>not making chili and soup forever
You can either soak the black beans overnight cold, or you can do a quick soak by putting them in cold water and bringing it to a boil for a few minutes, then taking it off the heat and soaking for just an hour or two. Throw the soaking water out after that's finished, if you don't it will give you gas, and discard any floaters because they usually won't cook well.
For best results, use stock to cook them, but plain water will also work fine. Don't add salt during the cooking process because it will increase the chances that the beans won't get soft enough. Add salt to taste once they're finished cooking. You can add some bacon to the liquid though, that's not salty enough to mess it up and it gives some good flavor. Too cook them, just cover them with your liquid, bring to a boil and lower to a simmer, then check on them every so often until they're finished. If you're in a huge rush you can add a pinch of baking soda to make them go a tad faster.
The good part comes once the beans are done cooking. Set them aside and make your sofrito. You'll need tomatoes, onion, bell pepper, garlic, cilantro, culantro (if you can find it), and salt to taste. Dice everything, and in a pan on medium heat with olive oil, cook the onions until they're translucent, then add the tomatoes, bell pepper, and garlic. Cook that until the garlic doesn't smell raw and the tomatoes and bell peppers are soft and cooked through, then add the cilantro and culantro to taste. Cook it for a couple more minutes, then mix it into the black beans and heat it up on the stove if it's gotten cold.
The leftovers will taste even better after spending a night in the fridge.
>adding bacon to everything
>not using trail jerky
no me gusta cabron
the veggie fry sounds good tho.
Cook machaca (chuck roast, cumin, onion) in a crock pot, leave juice behind.
Add one white onion, a clove of garlic, fresh ground cumin, and some chopped tomato, along with a lb of dry beans. Cook over low for 6 hours.
Refry in lard if desired.
I just use the quick soak method. Boil it for a minute or two, cover with lid for an hour, drain, rinse, boil for another hour. I usually eat them with brown rice, mix a big ass dish of them and put shredded Parmesan and seasoning salt on top. Lasts for two days, costs like, two dollars.
Any advice for high altitude bean cooking?
I live in Denver, a mile above sea-level, and it takes forever to cook beans. Just the other day, it took me 2 1/2 hours to cook a pound of kidney beans on the stove....
I shove them up my ass and go to a public restroom and just pretend to wash my hands or whatever until I see someone go into a stall. Then I go into the stall right next to the them and pretend I have the machine gun shits while screaming profusely.
Then I come home and shitpost on /ck/
1. Heavily salt water, add beans, bring to boil, remove from heat.
2. Soak until beans have swollen to their original size, or longer if you please. overnight is acceptable, and will reduce cook time.
3. drain and rinse beans, set aside.
4. in a pan deep enough to cook the beans, add a lump of grasa, a splash of olive oil.
5. At a med/low heat, sweat some onion down, adding garlic towards the end. Season with black pepper.
6.add beans to pot, add water, bring to boil.
7. boil until water has reduced and beans have reached desired consistency. add water as needed.
I use canned pintos, drain some of it and pour it into a pot on the stove top. Add onion, garlic, serrano, cilantro, and yes bacon. Simmer for a long time and it's fucking delicious.
three bean soup my friend
grab a hamhock from the grocery store, if you can't find one, salt pork or bacon will work but hamhock is preferred, and if using salt port be sparring with it, they call it SALT pork for a reason
chiles or pepper of choice
beer of choice
juice a lime
and cook that shit all day.
This. With a habenero and little bit of vinegar and boil in down to a paste. Salt and pepper and bay leaf optional.
I made pic related today (dhal) with half yellow split peas and half red lentils.
Every fucking time someone makes a thread about beans, I have to roll this shit out. I might as well put it in a text file for copy-paste.
"But cooking unsoaked beans is not new. No less an authority than noted Mexican cookbook writer Diana Kennedy has advocated it for years. "If you want the best-flavored beans, don't soak them overnight, but start cooking in hot water," she says in "The Cuisines of Mexico" (Harper & Row: 1972)."
"So what's the conclusion? Well it seems obvious:don't bother soaking your black beans. Un-soaked beans taste better, cook almost as quickly, have great texture, and don't cause significantly worse problems for the digestive system."
"One thing that is demonstrably true is that you don’thaveto soak your beans overnight; if you want beans for dinner, put them in water and cook them till they’re tender or at least edible, no soaking, no blanching, just put them in a pot and cook them."
Bien amigo, bien.
All those extra steps are just a waste of time.
Too bad it's nonsense since there are scientific studies going back decades showing that soaking reduces oligosaccharide fiber content of all legumes and thereby reduces bloating. It's also true that it reduces cooking time significantly (by several hours)
So "it doesn't do anything " just means you're an idiot who believes random things he finds on the internet to be contrarian rather than to be fact-based.
The next "old wives' tale" that people have about soaking beans is that you should use baking soda in the soaking water. Too bad this is also true because there are studies showing that soaking is more effective in alkaline solutions and less effective in acidic solutions.
I cited my sources, you cite yours. Otherwise fuck off with your pseudoscientific technobabble.
If a refutation from a forty year old cookbook isn't enough proof, then you're clearly beyond the point of convincing and aren't going to contribute anything meaningful to the conversation, like a fundamentalist Christian.
ok bruhs, and bruhettes, let's stop arguing about soaking and actually make some beans. I'm obviously the guy with the pigtails from earlier. not gonna post a pic cause phone is on the charge and these things look like dragon dildos. so now I've got the tails goin in a pot with water, liquid smoke, habenero hot sauce, bay leave, ground mustard, cumin, chili, and minced garlic. later when they've had plenty of time on the boil I'll shred whatever meat there is off the "bone" add a beer, onions, serranos and black beans(dried not canned)
anywho if anyone actually cares then I'll keep the thread informed of my progress and how it turns out
I usually soak beans overnight and then simmer them in whatever I'm planning to make for a few hours.
Just made some red beans and rice yesterday. Soaked the beans overnight then drained and rinsed them. Cooked up some bacon, onion, green pepper, celery, garlic, thyme etc, put in some ham hocks to brown for a few minutes then dumped in the beans and chicken stock and simmered it for like 3-4 hours.
his whole post is pure meme, except the part about tempering the beans in the fridge, except i would say a fridge is actually too cold to temper your starch
soaking, floaters (i do remove floaters, but for voodoo reasons), salting the beans preventing softness is untrue. if your beans are rubberising because of salt, you are letting the water get too low. adding salt at the start of the cooking process permeates the beans in a whole different way, and the earthen flavors become much more mediated, which he is trying to do with bacon, which i dont use or recommend
So I had a chance to travel through a few of the latin countries and while I've had good beans in all over, the best beans I had were in Cuba. They were a lot thinner than I had them in other countries, almost soupy. The food in Cuba was pretty crap for the most part but they had their beans on point.
The lady who cooked them just smiled when I asked for the recipe :(
You don't need to soak pinto beans at all, when I've done it before it's maybe half an hour to an hour less of cooking time, but draining a big ass pot is more trouble than it's worth honestly, and the beans definitely have more flavor without a presoak+drain. Not sure about black beans but I think they're supposed to be gritty (aka "meaty") no matter how long you cook them. Also I don't add salt while their cooking not only because of the broscience but also because I'd rather just salt the beans to taste with whatever meal they accompany rather than having a preset salt quantity that I can't change later.
the goat way to cook any beans is to soak them for at least 12 hours, rinse and cover with water, bring to a boil and ladle them into jars and pressure can them according to your altitude and canner type
they turn out absolutely perfect every time and with only slightly more effort than just cooking a batch of beans you get convenient, perfect, preservative free canned beans to pop open whenever you need them
I don't like mine soupy.
I generally make them only when I make burritos.
I'll start them first.
Wash them off. Boil them for an hour to two hours until their tender. Wash them off again. Season. Good to go. In the meantime, I'll do my rice, meat, veggies, accordingly so to time.
How picky are you guys with your beans when you sort them? I throw out all the deformed, wrinkled and oddly colored beans, even ones that are only slightly different from average. Am I missing out on flavortown?