While the black beans faded somewhat in soaking and cooking, they were not allowed to tarnish the white beans as both were cooked separately. Also, being impatient, I simply boiled the hard dry beans, changing the water after an hour. Next time I'll change the water sooner, to mimic the soaking water, and add salt for the last 45 minutes. It's nice to know that instead of making cooking dried beans a 16+ hour process, you can do the whole thing in two hours, if you're willing to have the stove on the whole time and supervise things. There's no big difference in taste between the colors of beans; but since the white beans are much bigger than the black, they take longer. (Note to self: This means that if you cook the black beans for as long as you cook the white beans, you'll overcook them and that's no fun.) Then you add the beans to the sofrito, and viola, zebra beans! The sofrito is the most fun when you use four colors of peppers. :)
No comments:
Post a Comment