I have to just mention this here

[ritaxis]

I just made the best beans I ever tasted and the texture is perfect too. I pureed them for refritos and they need nothing added to be heaven.

Also almost the simplest ever too. All I did: overnight soak with salt, cooked at a low simmer for several hours, run through the blender with the cooking water and a couple tablespoons more, blend blend blend until it is as smooth as sour cream.

Small red beans.

I'm in paroxysms of yum.

Comments

[pameladean]

Oh, lovely! I always enjoy your cooking posts, but this is something that I could eat. And it's so very satisfying when simplicity results in more than you think it possibly could.

P.

[ritaxis.livejournal.com]

I think the key pooints are: use small red beans as the type of bean, soak with salt, and simmer at a low-medium temperature (barely hot enough to achieve water movement, and no big bubbles)

[pameladean]

Thank you!

My main failure mode with cooking dry beans is to do it at too high a temperature, but the new stove downstairs has a far more controllable burner than any of the upstairs stove's, so I'll use that and probably a heat diffuser and hope for the best.

P.

[pantryslut.livejournal.com]

Yum.