Subj : Re: crockpots To : JIM WELLER From : Dave Drum Date : Mon Jul 04 2022 06:08:00 -=> JIM WELLER wrote to DAVE DRUM <=- -=> Quoting Dave Drum to Jim Weller <=- DD> I have two pressure cookers ... for cooking beans. JW> I'm just patient. [g] JW> My method: JW> Day 1 - soak for a full day with just a pinch of salt, sugar and JW> baking soda added to the water. The salt is for flavour but these JW> days I ration myself. The sugar help old beans taste more like JW> younger ones harvested earlier in the season. The baking soda help JW> soften the beans and cook them faster; the result is creamy JW> textured. JW> Day 2 - in the morning bring just to a slow boil and turn off the JW> heat. Continue soaking. In the evening, repeat. JW> Day 3 - the now fully rehydrated beans will cook quickly in 30 to JW> 45 minutes and be very soft and creamy. I only use the pressure cooker when time is of the essence. My usual method is to rinse/sort the beans. Then into a proper sized cooking pot for a 10 minute "haed/rolling boil" to get the starch conversion started. Dump that into the crock-pot set on low (equivalent of a two/three bubble simmer) for eight or so hours. DD> Title: Elise's Refried Beans DD> 2 1/2 c Dry pinto beans DD> 1/2 c Chopped onion DD> 2 tb (or more) lard, bacon fat, DD> Cheddar cheese (opt) DD> some minced serrano, chipotle or jalapeno. JW> I just finished a batch using kidney beans, onion and garlic, JW> bacon fat, cumin and minced fresh Colorado chilies. I fried it all JW> in a cast iron pan until the bottom layer got dry and crusty. I have *always* used pinto beans for refritoes ... except once I made some special order black beans for my manager (Oscar Moreno who is of Mexican descent). They were ok - and he and his wife were pleased. JW> I've never added any kind of cheese to mine though. I've noticed JW> that Americans tend to use copious amounts of cheese in their JW> cheesy dishes and add it to more things than other nationalities. I don't add cheese as much as some I know. Who put it in chilli, refritoes, on salads, etc. JW> ... Flavour is in the tongue of the taster. - Chef Immanuel Kant STOLEN!!!! MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Refried Black Beans Categories: Beans, Vegetables, Herbs, Chilies Yield: 6 servings MMMMM-----------------------FOR COOKING------------------------------ 1 lb Dry black beans 1 tb Extra virgin olive oil 1/2 ts Ground cumin 1/2 lg White onion; chopped 1 cl Garlic; minced 2 ts Salt 1/2 c Chopped fresh cilantro; - leaves & tender stems MMMMM--------------------REFRYING & SERVING-------------------------- 1 ts Chipotle chilr powder 1 ts Chilli spice mix 1/2 ts Ground cumin 1/2 lg White onion; chopped 1 cl garlic; minced Green onion Cilantro Crumbled cotija or queso - fresco cheese (omit for - vegan version) Tortilla chips or corn - tortillas SOAK DRY BEANS: Place dry black beans in a bowl and add enough water to cover the beans by two inches. Let sit overnight. Alternatively, if you don't have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, covering the beans with at least an inch of water, and let sit for one hour. Note, if your dry beans are a little old, or if you have reason to believe that they will be tough to cook (beans stored in hot or humid climates can get tough), you can add some salt to the water (1 1/2 teaspoons of salt 2 quarts of water) which at this stage will help the beans soften when they cook later. SAUTÉ CUMIN, ONION, GARLIC: Heat a tablespoon of olive oil in a large thick-bottomed pot (the pot you will use to cook the beans) on medium high heat. Add the cumin. Once the cumin is sizzling, add the chopped onion. Cook for 5 minutes or so, until translucent. Add the minced garlic and cook for a minute more. ADD DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the beans have soaked, they should have expanded noticeably. Drain the soaking liquid. Add the drained beans and 2 quarts of water to the onions. Bring to a simmer. Partially cover the pot and lower the heat to maintain a simmer. Simmer for 2 hours. ADD SALT AND CILANTRO, COOK 30 MINUTES MORE: After the beans have simmered for 2 hours, add 2 teaspoons of salt (if you salted the soaking water in step 1, then taste first, and only add a teaspoon or so more of salt if you think it needs it). Add 1/2 cup chopped fresh cilantro. Let cook uncovered for another half hour, or until the beans are tender. SAUTÉ THE SPICES, THEN ADD ONIONS AND COOK: Heat 2 tablespoons of olive oil in a large frying pan on medium high heat. Add the chipotle powder, chilli spice, and cumin. Once the spices are sizzling, add the chopped white onion and cook until translucent. Add the garlic and cook a minute more. ADD BEANS, THEN MASH: Add the cooked black beans (and liquid from the pot) to the frying pan. Use a potato masher to mash the beans in the pan. Let them cook 3 to 4 minutes longer. If the beans are a little soupy for your taste, just let them cook longer. If too thick or dry, add more water. Adjust seasonings to taste. SERVE: Garnish with chopped green onions, fresh cilantro, and crumbled cotija or queso fresco cheese. Serve with tortilla chips or corn or flour tortillas (corn if you are gluten-free). Great in tacos or burritos, or for a dip, or a side with steak. By Elise Bauer RECIPE FROM: https://www.simplyrecipes.com Uncle Dirty Dave's Kitchen MMMMM .... If you tell people the truth make them laugh. Otherwise they'll kill you! --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .