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Old 10-22-2007, 09:45 AM   #11
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I believe acidic ingredients are what causes beans to toughen, not salt. I wou;ld salt form the beginning and add any acidic ingredients such as tomato, later.
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Old 10-22-2007, 11:24 AM   #12
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Yes, Andy is right.

Salt doesn't make them tough or hard to soften. Acid does.

I always salt from the beginning, though not in the soaking water. The times I have not I have really regretted it.
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Old 10-22-2007, 12:32 PM   #13
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I like my beans completely mushy, so I soak them in hot water, well, I poor boiling water over them, obviously it cools down latter.

Acidic ingredients make everything tough, not just beans.
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Old 10-22-2007, 02:50 PM   #14
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I always soak my beans in cold water, no additives. Then, I drain them, rinse in water and bring them to a boil for a minute or two.Then I drain them again and use them for whatever recipe I'm making.The beans don't lose their flavor and they're much easier on the gastro intestinal system. The only legumes that I cook straight away are lentils and black eyed peas. I always add salt around ten minutes before the end of the cooking time,only because I don't want the beans to become too salty as the liquid reduces.
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Old 10-22-2007, 03:28 PM   #15
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I do the same exact process Chefellas!
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Old 12-20-2007, 09:05 AM   #16
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these are really good..from a popular Mexican Restaurant chain in Texas

FRIJOLES A LA CHARRA

1 1/2 lb. pinto beans, uncooked
1 gal. cold water
3/4 lb. bacon pieces, chopped into 1-inch squares
1/2 C. plus 1 T. fresh garlic, chopped fine
4 T. plus 1/8 C. cilantro, chopped fine
1 C. white onions, chopped
1 T. cumin
1 T. chili powder
1/2 gal. cold water
1 1/2 T. salt
2 C. Roma tomatoes, chopped


Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.
In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 cup chopped garlic, 4 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent. When onions are ready, add beans, cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.
Add tomatoes, remaining garlic and cilantro. Serve.

I put onions in first and cook a bit before adding garlic..I use a little less cumin and drain fat after cooking onions
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