I received an email from Epicurious this morning on the "best" way to cook beans and thought some here might enjoy the article. I like the fact that they did the tests to come up with the best way:
GREAT TO KNOW! I grew up eating pintos and cornbread but I have always liked Campbell's Pork n Beans with a little mustard and brown sugar added. I have hunted and one time paid for a recipe that was about a far from the real thing as could be. If anyoone has an "as close as you can get without opening a can' recipe, will you share?
Interesting article. I like it when experiments like this are performed. It's what makes reading "Cook's Illustrated" such a joy. I've never had much success with dried beans. I'll look to try their preferred method next and see what happens.
I never soak my beans but I do put them in a bowl with water before cooking to remove any bad beans in the bunch. I also like to cook them in chicken or beef broth if I have it and throw in a quartered onion, a couple of crushed garlic cloves, and any herbs if I have them (thyme, parsley, and cilantro, bay leaf, epazote). Sometimes I throw in some pork as well (bacon, smoked hock). I always have a pot of hot water or broth available to add if needed. I usually cook in my crockpot just because it’s easy and I can leave it without worrying (I have a gas stove and never leave the house with it on). I usually salt near the end only because I feel I have better control of the taste that way.
If I make cowboy beans, beef broth is the liquid of choice. At then end I reduce down and add a bottle of beer, sautéed bell peppers, Serranos, and onions, and cooked bacon or leftover brisket or pork butt if I have any on hand. Ayocote Morado and Rio Zape beans are my favorite.
Ah, cool article, thanks. Grew up eating pinto beans on cornbread with hot chow chow (YUM), and also navy beans with ham on toast (ALSO YUM). Wife has never been a big fan of beans, but she's coming around... Agree with Attjack about the omission of pressure cooking them.
This is what gets me - summary of the first three frames: don't bother soaking. But, if you do, you'll get prettier more flavorful beans with better texture.
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My suggestion is that at some point, you reduce some bacon back into the beans, and add a smidgen of Irish butter. And don't forget the Pecan Ale.
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I'm a Rancho Gordo Bean Club member, and Steve Sando is pretty much the Grande Frijole of the bean world (at least many noted chefs think so). He says never to salt until the beans are cooked. He also says soaking is not necessary, but then his beans are only a few months old, not the 2+ year old beans sold in the grocery stores.
And I agree with Attjack --what about pressure cooking beans, Epicurious? I'm curious.
ecowper , I sometimes soak RG beans for 4 hours or so. I almost always pressure cook my beans. Most take 35 minutes with complete Natural Pressure Release which usually takes another 40 minutes or so. Beans are creamy and delicious that way. Broth to die for. I've taken to freezing any excess bean broth and using it in soups, just like other broths.
Last edited by fzxdoc; December 8, 2018, 08:08 AM.
I've done both the Dutch oven and skillet, and don't cover. You get more smoke in the skillet - usually a bit more diameter and shallower depth of beans, therefore more smoke when stirred. Surface to volume is a closer to 1:X.
Pinto beans with some bacon ends and pieces and some bacon grease thrown in. Diced onion and some hot sauce. Smash a few of the beans for texture and serve as a side or as refried for taco's. Good and simple!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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