Rehydrating beans is soooooooooo much tastier, no matter what you cook. Add chillies, herbs, whatever you want , and off you go.
Save the liquor for whatever you’re cooking.
I pressure cooked the first batch of beans too long today — so they’re perfect for the “refried beans” I want for breakfast tostadas.
This mess will be mouthwateringly good soon. I made some once when a repairman was here and he couldn’t shut up about the smell, gave him some to take home!
COOKING HACK — I forgot about the salt when I added my bean liquor to this batch of simmering refried black beans.
So, it’s too salty and it still needs to reduce.
But I have to simmer for another half hour so I’ve added a peeled, halved Russett potato to the batch.
The potato absorbs some salt. If it’s REALLY salty, add two. You can use the potato in a breakfast hash or something, and it won’t put any flavour in your food. Great for sauces, etc, that have too much salt. #cooking #food
@snarkysteff Thank you for that information about potatoes and salt.
@TheOldGuy it has saved many a soup and sauce for me.