I used the pinto beans, because I’m generally familiar with pintos.
I did what they wrote on the side of the bag, and what they write in their books and blogs: I chopped a carrot, a celery, an onion and a garlic. I sautéed them in olive oil, then added the beans and water. I brought them to a hard boil for 5 minutes, then lowered to a simmer. I added water occasionally to keep the level above the beans.
After two hours I added some cubed smoked ham, and some salt and pepper (about a teaspoon each). I simmered another half an hour, and called them done.
The flavor is very forward, very alive. These are good beans. They have a nice texture: neither tough nor mushy, but creamy with a little give at the skin.
I’d say that is the biggest difference between these and common canned pintos: the texture, and a more full flavor. Canned pintos are pretty good. If you used them for the rest of your life you’d be doing fine. If you cook these, you get a broader flavor than you get with the one note of the canned beans.
I did what they wrote on the side of the bag, and what they write in their books and blogs: I chopped a carrot, a celery, an onion and a garlic. I sautéed them in olive oil, then added the beans and water. I brought them to a hard boil for 5 minutes, then lowered to a simmer. I added water occasionally to keep the level above the beans.
After two hours I added some cubed smoked ham, and some salt and pepper (about a teaspoon each). I simmered another half an hour, and called them done.
The flavor is very forward, very alive. These are good beans. They have a nice texture: neither tough nor mushy, but creamy with a little give at the skin.
I’d say that is the biggest difference between these and common canned pintos: the texture, and a more full flavor. Canned pintos are pretty good. If you used them for the rest of your life you’d be doing fine. If you cook these, you get a broader flavor than you get with the one note of the canned beans.
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