I like this method of adding the salt when the beans have softened, then cooking until they are completely soft but not mushy. This non-soaking method keeps you at the stove longer...something that I like.
I really appreciate your comment. I’m very glad it worked out for you! Beans are awesome when cooked correctly. You can put them in the fridge for a few days. They will keep longer if you fry them. Thank You!
It's nice how you showed the beans cooking - so see how rapidly the water was boiling or simmering. But it would be helpful to show your flame, for those of us who don't cook much. But your video was very informative. Thank you for posting.
How much water did u add to pot and did you add more water while cooking and how much beans is the 1lb or 2lb?? Let me know please and thank you are they Mayocoba beans?
Hi. You got my attention when mentioned "Tortilla" it just makes me think Mexican food. I am here trying to Cook some beans peruvian style, essentially I was looking for the "aderezo"😅🤣🤣😂then I realize some people call "peruvian beans" specialy in Mexico what in Perú is know as "Frejol Canario" . Greetings
I’m Mexican and when I first saw Peruvian beans I asked my mom why the beans were so pale. Lmao but they’re still really good but Pinto beans are my love
Vee, it all depends on how much you cook, how high your flame is and even how large or old the beans are. It can be from 1 1/2 hours to two. Once you see a ring of bean skins around the pot take out a few beans and check for softness. Good luck! Thanks
