POSTED IN: Ingredients , Grains & Beans
TAGS: bean , beans , black , black beans , food , ingredient , Mexican , mexican beans
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With shiny black skins, they have an intense, sort of inky, flavor that develops while cooking.
I am cooking beans lately, according to package and various recipes. And many times they will not soften. Even though I cook them on low ALL day with no salt. Black and Kidney are the worst. I must be doing something wrong. I've tried both methods of soaking and I still can't get it right.Lorena | July 22, 2011 8:16 PM
Hi Lorena, When I cook beans, I do not soak them. I rinse them thoroughly, and then cook them at a happy medium simmer, partially covered, for about an hour and a half. I also always add the salt near the very end (after approximately an hour). Adding the salt in the beginning toughens them up. I hope this can help you a bit. Please let me know if you have more questions.Pati Jinich replied to comment from Lorena | July 28, 2011 1:13 PM
Which is the best Mexican cheese for making things like melted cheese with chorizo etc.
ThankLeona | August 2, 2011 7:27 AM
Hola Leona, It is best to use a mild, meltable cheese with personality but that won't over power other ingredients, like Mexican Oaxaca, Manchego, Monterey Jack or "hard" MozzarellaPati Jinich replied to comment from Leona | August 3, 2011 9:55 AM
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