Try our healthy version of a traditional Mexican staple - these delightful refried beans are flavored with epazote.
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Soaking the beans and changing the water after soaking does help with some of the gasiness associated with beans; however you can do a quick soak or skip it all together if you like.
We go into a bit more detail about this in the Cooking School Lesson on How to Cook Dried Legumes.
Hope this help!
p.s. It's nice to see you back in the forum Jose - welcome back!!
Already set them for overnight cooking at the crock-pot with no pre-soaking nor rinsing.
It will be an interesting experiment and learning experience tomorrow ... :D I'll feed my room mate and hope for the best!
Should have seen the How to Cook Dried Legumes before..
One of the best cooking tip I ever received was to add about 1/2 to 1 teaspoon of powdered ginger to beans as you are cooking them. This does a good job of degassing them and oddly does not impart a ginger flavor. I usually use about one teaspoon in the soaking water and 1/2 teaspoon in the cooking water for 2 pounds of bean. I have tried this with brown beans but not yet with other varieties.