Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Little Red Mexican Beans

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Little Red Mexican Beans


    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 Click image for larger version

Name:	IMG_1850.jpg
Views:	235
Size:	131.4 KB
ID:	708133 now( probably a total of 7 hours). They still are kind of "stiff".

    #2
    Maybe because 'goya' translated into English is 'viagra'.....

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment

    • texastweeter
      texastweeter commented
      Editing a comment
      that mightbe your problem...

    #3
    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.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Thanks @Mr.Bones I've seen the brand just never used them. I get my beans from Rancho Gordo usually.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      IMO, Rancho Gordo Rules, so no apology necessary, Amigo!
      But, meh: whadda I know, bout beans, anyhow

    • Murdy
      Murdy commented
      Editing a comment
      Goya is common around here

    #4
    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.

    Comment


      #5
      Hmmm nope. Perhaps a longer soak would have helped.

      im reaching though. That’s all i got.

      Comment


        #6
        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

        Comment


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

        #7
        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.

        Comment


          #8
          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
          Last edited by fzxdoc; July 6, 2019, 06:02 AM.

          Comment


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

          • fzxdoc
            fzxdoc commented
            Editing a comment
            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

          • CaptainMike
            CaptainMike commented
            Editing a comment
            Wut she sed.

          #9
          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.

          Comment


            #10
            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.

            Comment


              #11
              Originally posted by CRO View Post
              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 Click image for larger version

Name:	IMG_1850.jpg
Views:	235
Size:	131.4 KB
ID:	708133 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.

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                I think maybe my favorite avatar! 🕶

              #12
              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. 🕶

              Comment


                #13
                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

                Comment


                • mnavarre
                  mnavarre commented
                  Editing a comment
                  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.

                • IowaGirl
                  IowaGirl commented
                  Editing a comment
                  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.

                • ofelles
                  ofelles commented
                  Editing a comment
                  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 ✌

                #14
                Yup:I soak.
                Yup:I salt.
                Sometimes, I makes me some good beans.
                ymmv, please, feel free to adjust, accordingly...

                Comment


                  #15
                  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. 🕶

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                  /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here