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the best advice i can give to someone who wants to cook beans is to pan roast and grind your own cumin seeds. there's a huge difference between ground cumin in a jar from the grocery store and freshly roasted and ground cumin from your coffee grinder. i love beans and eat them all the time, my favorite are dark red kidney beans edit: and add cumin at the end, you get more flavor than if you cook it with the beans the whole time Hell Yeah fucked around with this message at 05:12 on Apr 2, 2014 |
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Apr 2, 2014 05:08
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HUNDU THE BEAST GOD posted:I disagree. If you don't grind the cumin (just toast it), it permeates the beans as they cook. I much prefer this to grinding it and adding it to the end. i never had good luck adding it at the beginning. especially when you grind your own cumin, there was a whole bunch of aromas that seemed to dissipate if i cooked the cumin with the beans the whole time, or at least that's my experience.
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Apr 2, 2014 18:51
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The Grapist posted:This recipe right here will change your bean making life: http://www.thepauperedchef.com/2009/06/90-minute-no-soak-beans.html i have used this recipe on black beans and on kidney beans and it turned out amazing every time. the only difference was that i rinsed the beans in a strainer and boiled the beans a few minutes before putting them in the oven. kidney beans took like 90 minutes to get right, black beans were more like 70 mins. really amazing recipe. you guys should try it
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Jun 16, 2014 23:29
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