Subj : crockpots
To : DAVE DRUM
From : JIM WELLER
Date : Sun Jul 03 2022 19:57:00
-=> Quoting Dave Drum to Jim Weller <=-
DD> I have two pressure cookers ... for cooking beans.
I'm just patient. [g]
My method:
Day 1 - soak for a full day with just a pinch of salt, sugar and
baking soda added to the water. The salt is for flavour but these
days I ration myself. The sugar help old beans taste more like
younger ones harvested earlier in the season. The baking soda help
soften the beans and cook them faster; the result is creamy
textured.
Day 2 - in the morning bring just to a slow boil and turn off the
heat. Continue soaking. In the evening, repeat.
Day 3 - the now fully rehydrated beans will cook quickly in 30 to
45 minutes and be very soft and creamy.
DD> Title: Elise's Refried Beans
DD> 2 1/2 c Dry pinto beans
DD> 1/2 c Chopped onion
DD> 2 tb (or more) lard, bacon fat,
DD> Cheddar cheese (opt)
DD> some minced serrano, chipotle or jalapeno.
I just finished a batch using kidney beans, onion and garlic,
bacon fat, cumin and minced fresh Colorado chilies. I fried it all
in a cast iron pan until the bottom layer got dry and crusty.
I've never added any kind of cheese to mine though. I've noticed
that Americans tend to use copious amounts of cheese in their
cheesy dishes and add it to more things than other nationalities.
Cheers
Jim
... Flavour is in the tongue of the taster. - Chef Immanuel Kant
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