10
Jan
11

Happy freezer, full of beans

In the past week, I cooked up our stashes of dried cannellini, chickpeas, red beans, and black beans, then froze them, to make them super quick and impulsive to use.

happy freezer, full of beans

I discovered that I have to treat the black beans (and, eventually, the pinto beans) differently than the others. Red beans, chickpeas, and cannellini I can cook to softness in the pressure cooker, and it doesn’t matter to me how their liquid turns out. Black beans, though, I have to stop short of fully cooked, then transfer them to an open pot, in order to get the thick, sludgy, reduced liquid that signifies properly cooked black beans to me. With pinto beans, it’s going to be the same. How else would you later make them into proper charro beans, or borracho beans, or even refrieds? Thin bean water straight from the pressure cooker is not going to do.

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1 Response to “Happy freezer, full of beans”


  1. 1 Julie
    January 10, 2011 at 17:17

    You can eat them with Mexicorn!

    But seriously, awww! I love happy freezers full of food.


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