Little Red Mexican Beans

[fzxdoc]

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

[Murdy]

Goya is common around here

[CaptainMike]

Wut she sed.

[CRO]

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.

[ofelles]

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]

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. 🕶

[Mr. Bones]

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

[Mr. Bones]

Startin to think I ain't all cray cray, kinda, fer speakin of three day beans, as per previous...lol

[Mr. Bones]

IMO, Rancho Gordo Rules, so no apology necessary, Amigo!
But, meh: whadda I know, bout beans, anyhow

[texastweeter]

that mightbe your problem...

[IowaGirl]

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]

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]

Dry brine, wet brine, inject...............or not. Lots of opinions. I've read both ways. I don't salt but some do.

[IowaGirl]

...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

[fzxdoc]

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