— Annette Millner

Well, I think cooking beans that taste good are gonna be up to your skill development, your knowledge development, uh, around these principles of, uh, cooking different staple items, in this case, beans. And, you know, as you move through FOK course, or it could be, uh, any of our other courses here at Rouxbe, uh, you're gonna start to, to learn a little bit about, you know, using, uh, uh, spices and, and herbs and, and also other ingredients, you know, that, uh, add flavor. We call these, uh, generally speaking aromatics. Um, and, uh, you know, all, uh, onions and garlic, and, you know, I would lump ginger in there as well, as I mentioned a little bit earlier with Mitch's question. Um, but all these things can add flavor. And there are many, many other, uh, ways to get flavor into a pot of beans. Um, but, um, uh, you know, I would start out with a recipe. And, uh, you know, while here at Rouxbe, you know, our focus is on developing cooking methods and the understanding of these ancillary techniques. We also provide many practice recipes, uh, for you to exercise this, uh, this knowledge and develop your skills. And, uh, so practice with recipes, uh, around bean cookery. And, you know, once you understand how to cook beans and cook them thoroughly, uh, don't undercook beans, they're, they don't taste good. They don't feel good on the palate, and they're, they're probably not the best for you either. Um, but once you get to a point where, uh, you have a little more confidence, then you can start to adjust recipes and add, or, or, uh, um, you know, omit or reduce the quantity of, um, you know, certain flavor, otherwise flavoring or flavorful, uh, items. Okay? Um, you know that that's the answer. Uh, there's not a single answer, uh, you know, for your question here, but it's a longer term process of you developing your skills and your knowledge around ingredients and the cooking process of certain foods.