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Meat-Up in Memphis 2021

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Little Red Mexican Beans

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  • fzxdoc
    replied
    Glad to hear it worked out well, CRO. Creamy, tender beans in a spicy sauce with sausage is a dish fit for the gods.

    Kathryn

    Leave a comment:


  • Murdy
    commented on 's reply
    Goya is common around here

  • CaptainMike
    commented on 's reply
    Wut she sed.

  • CRO
    replied
    Well, I tried it again.
    I did fzxdoc method of a quick soak, but I went 5 minutes. Drained and rinsed, then added chili powder, garlic and onion and pressured cooked for 35 minutes. The beans are very tender and creamy.
    There is a lot of liquid left over, I'm thinking of draining it and adding some sausage to the beans.

    Leave a comment:


  • ofelles
    commented on 's reply
    IowaGirl It really is easy to get set in the way I do things because it works for me and forget there are different methods that work as good or sometimes better also. Peace out ✌

  • FireMan
    replied
    After further thought, it would be interesting to delve into these beans, since they come from an area that is specific in description & different than we are used to. Plus, the people who raised these little gems probably didn’t have an instant pot to cook em in. Just thinkin. 🕶

    Leave a comment:


  • Mr. Bones
    replied
    Yup:I soak.
    Yup:I salt.
    Sometimes, I makes me some good beans.
    ymmv, please, feel free to adjust, accordingly...

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    Startin to think I ain't all cray cray, kinda, fer speakin of three day beans, as per previous...lol

  • Mr. Bones
    commented on 's reply
    IMO, Rancho Gordo Rules, so no apology necessary, Amigo!
    But, meh: whadda I know, bout beans, anyhow

  • texastweeter
    commented on 's reply
    that mightbe your problem...

  • IowaGirl
    commented on 's reply
    I was not trying to say salt HAS to be added -- I agree that's most definitely a personal choice. I was responding to your statement "they will never soften if you do" add salt. That's not ever been the case in my experience.

  • mnavarre
    commented on 's reply
    If I soak, I salt. For beans where I don't soak I salt after they've hit a hard boil and been turned back down to a simmer. Beans in the IP just get salt from go.

  • ofelles
    commented on 's reply
    Dry brine, wet brine, inject...............or not. Lots of opinions. I've read both ways. I don't salt but some do.

  • IowaGirl
    replied
    Originally posted by Darchie03 View Post
    ...never salt before cooking as they will never soften if you do....
    I haveta say this is contradictory to my experience and to what the Serious Eats folks have found in their testing. From Serious Eats:

    "...For the best, creamiest, most flavorful beans, season your bean-soaking water with one tablespoon of kosher salt per quart (about 15 grams per liter), rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well...."

    What is a no-no is adding an acid to the beans before they're fully cooked. Vinegar, tomato, etc. should wait until the beans are nearly or fully cooked.

    More: https://www.seriouseats.com/2018/03/...ied-beans.html
    and: https://www.seriouseats.com/2016/10/...king-tips.html

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Oh THAT method. I understand now. Thanks for the clarification. Looks like you did everything right, from my perspective, that is. Those must be some tough beans!

    Kathryn

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Meat-Up in Memphis

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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