Little Red Mexican Beans

[ofelles]

Thanks @Mr.Bones I've seen the brand just never used them. I get my beans from Rancho Gordo usually.

[CRO]

I have a IP
I used your quick soak method you posted under the IP section. 2 minute cook, natural release.

[FireMan]

After a little pokin around, found those little red buggers are harder & take longer to cook than what we’re used to. Follow Darchie03 ‘s advice& you’ll be OK. Otherwise they may be tough & you’ll have to live with it, but, it sounds like there is nothin wrong with the beans, it’s the beanesto. 🕶

[FireMan]

I think maybe my favorite avatar! 🕶

[Darchie03]

Does anyone have any experience cooking these? I did the soak that fzxdoc wrote about and I have been cooking these beans for two days now( probably a total of 7 hours). They still are kind of "stiff".

I cook them often but found the only way is in a pressure cooker or instapot cooker for about 20 to 28 min. depending on settings. & never salt before cooking as they will never soften if you do.

[Anton32828]

I’ve cooked "small red beans" from Goya. They are probably not the same.

I cook almost all my beans in a pressure cooker. No matter the type, if they take more than 20 minutes under pressure they are too old and stale.

Sorry to hear it.

[FireMan]

Maybe they are just tough beans. Maybe Central America means something that us’ns up in the north country are not used to. Use a fair amount of Goya products, don’t ever remember a label with C.A.

[fzxdoc]

I belong to the Rancho Gordo Bean Club, so the beans I use are pretty fresh. If I soak, I only do so for a few hours. They say on that site that some beans available in groceries are a couple of years old, which is why overnight soaking is a good idea.

Here's a good comment about cooking beans from Anton32828 that might help for next time.

Do you have a pressure cooker, CRO ? Maybe pop a few cups into it and see if they get as creamy as you want them to be? They might be dead in the water, though, as IowaGirl suggests.

Kathryn

[fzxdoc]

[IowaGirl]

If you've been cooking them that long, and they're still not tender, it's time to give up on 'em. An overnight soak certainly shortens the cook time for most beans, but even without a soak, they should be done in hours ... not days.

Did you add an acid to the beans when you started to cook them (tomatoes, vinegar, etc.)? Or do you know if they're pretty old -- like over a year old? Acids prevent beans from softening and really old beans don't soften easily, if at all.

[Nuke em]

They have em here in nj. On the back they have the instructions about quick soaking em. They do take a long time. I start em 2 days ahead and change the water ever few hours. (. If ya watch em them expel air which I call pre farts). The longer ya soak em the less gas they seem to produce). I will then give a boil to soften em. The very minimum I soak is 24 hours

[Mr. Bones]

Not sure if'n they're regional, or not, but Goya is commonly seen in stores, hereabouts..

[HouseHomey]

Hmmm nope. Perhaps a longer soak would have helped.

im reaching though. That’s all i got.

[Troutman]

I’ve used lots of Goya beans but not that particular type. I generally soak them overnight in tap water and have no issue cooking them the next day. May have gotten some old really dried pit ones.

[ofelles]

Never used that brand. I know the older leans are the longer they can take to cook. If you salt te water right away that can slow them down also. They should soften soon I would think.