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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.
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.
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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.