The plan was to use some of the super pretty bell peppers (I bought a bunch on sale, chopped, and froze them to simplify things in the future :) ) to make zebra beans - white and black beans mixed. The first lesson was that when you soak black beans with white beans, the color that comes out of the black beans and otherwise ends up down the drain, gets adopted by the white beans and makes super ugly gray beans. The second was that (probably because of a size difference) white and black beans take different times to cook. They still made good Cuban beans, but don't ask for a picture. Since they weren't heavenly as Cuban beans usually are, I'm wondering if there's something about the white beans that doesn't work so well. Anyone can has informations?
Stay tuned for experiment take two!
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