1 hour ago, gfron1 said:. . . we just do them in the crock all day (boil then drop to a simmer, covered) started at 8am. Perfect . . . .
gfron1, just to ask the obvious, no soak, then?
I have had beans just not cook, though. It's weird. Also, I had some perfectly cooked RG Vaqueros from a couple of weeks back -- delicious at the outset -- which, very oddly, seemed to get chalky after a few days in the fridge. I've never had that happen and have no ideas at all. Not that this stopped me from finishing them.
Meanwhile -- the Bean of The Week that's getting cooked tomorrow is Purcell Rattlesnake. I could live on pinto beans, I love them so much, and I've heard such good things about the intensified flavor of rattlesnake beans, I can't wait. I'm having folks over for [drunk] brunch on Sunday, and I think we're having bean enchiladas, depending on how the Rattlesnakes turn out. Possibly with some chicken if I can find some in the freezer. And definitely with some Meyer lemon margaritas, since we have the Meyer lemons these days.
