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Is there a secret to making beans that are done correctly? The few times I've tried to make pinto/black beans they seem to go from undercooked, too hard, and flavorless bullets to a formless mush. I can't seem to find a sweet-spot where they've cooked through correctly. I tried making red beans once and I watched the pot for roughly 8 hours and they weren't soft, weren't soft, weren't soft, I step out for 10 minutes, and they turned to mash. EDIT: I don't have a pressure cooker.
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Jan 14, 2014 18:38
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| # ¿ May 17, 2024 05:06 |
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