"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 12-23-2009, 11:02 AM   #1
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Cooking beans for refried beans?

I'm going to be cooking beans in my dutch oven after christmas and I need to know when I throw the cooked ham hocks in the beans?


I will be cooking kidneys beans, and red beans for the re fried beans and there is basically NO salt what so ever in it.

Only salt that will be in the beans would be the ham hocks.

__________________

__________________
Chile Chef is offline   Reply With Quote
Old 12-23-2009, 11:19 AM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Why kidney beans? I like to use pinto beans. Here are some links that you find useful:
refried beans from scratch - Google Search
__________________

__________________

Wyogal is offline   Reply With Quote
Old 12-23-2009, 11:34 AM   #3
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Quote:
Originally Posted by Wyogal View Post
Why kidney beans? I like to use pinto beans. Here are some links that you find useful:
refried beans from scratch - Google Search
Thanks for the link Wyogal, It's a matter of taste really, and I like the kidney beans texture along with red beans, Thats how I made them last time. By the way time I like to add the ham hock, I forgot last time, lol.
__________________
Chile Chef is offline   Reply With Quote
Old 12-23-2009, 11:43 AM   #4
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Salt inhibits the softening of the beans, but I know folks that add the ham hock at the beginning, anyway. I've also done it separately, cooking the beans until tender, then adding the ham hock and some of the broth that I've simmered the meat in towards the end of cooking.
I've also done refried beans without hamhocks, just simmered the beans with some onion, celery, bay leaf for flavor, then take them out (large chunks), then added some fat (butter), and some cumin towards the end when I mashed the beans and "refried" them.
__________________

Wyogal is offline   Reply With Quote
Old 12-23-2009, 11:44 AM   #5
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I'm with Wyogal - all you need is pintos. I, personally, would not use kidney beans - but that's just my personal taste and you can use just about any bean you want. And, I'm one of those those folks who puts the hock in at the beginning, well, actually I simmer the hock for a couple of hours first and then add in my soaked beans. I don't find the amount of salt in the hocks makes much difference done this way.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 12-23-2009, 11:49 AM   #6
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I really don't like kidney beans at all, the skins are too tough for my liking. I like a more tender red bean, but prefer a pinto. I'd like to try the beans that are with the Mexican foods in our grocery store. They are brown, not really a pinto bean, and a bit more expensive.
__________________

Wyogal is offline   Reply With Quote
Old 12-23-2009, 12:11 PM   #7
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Quote:
Originally Posted by Wyogal View Post
Salt inhibits the softening of the beans, but I know folks that add the ham hock at the beginning, anyway. I've also done it separately, cooking the beans until tender, then adding the ham hock and some of the broth that I've simmered the meat in towards the end of cooking.
I've also done refried beans without hamhocks, just simmered the beans with some onion, celery, bay leaf for flavor, then take them out (large chunks), then added some fat (butter), and some cumin towards the end when I mashed the beans and "refried" them.
Quote:
Originally Posted by Wyogal View Post
I really don't like kidney beans at all, the skins are too tough for my liking. I like a more tender red bean, but prefer a pinto. I'd like to try the beans that are with the Mexican foods in our grocery store. They are brown, not really a pinto bean, and a bit more expensive.
Thanks guys, What should I do about the salt problem? Sould I leave them in the water longer then normal until they're tender on their own?


I really don't want to add any salt if I have too. Could any other spice make them more tender then salt?


By the way these are for my tomales.
__________________
Chile Chef is offline   Reply With Quote
Old 12-23-2009, 12:17 PM   #8
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I wouldn't add the ham hocks at all. Use other things for flavor, like cumin, chilies, onion, etc. Then you don't need to worry about the salt at all. Salt does not make beans tender, quite the opposite. Salt just ups the "flavor." Cooking beans until done is what makes them tender, and you only need water for that.
Are they for a tamale filling????
__________________

Wyogal is offline   Reply With Quote
Old 12-23-2009, 12:33 PM   #9
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
It is a myth that salt inhibits tenderness in the cooking of beans. I've always added salt in the beginning and have had no problem with the beans being tender - using OLD beans will keep them tough.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 12-23-2009, 12:39 PM   #10
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Interesting site:
Beans : Truth About Food : Discovery Health
__________________

__________________

Wyogal is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.