Today is RG Ayocote Morados. They were soaked overnight in heavily salted water, and are now mostly tender after an hour and a half of a brisk simmer in the clay pot. There's still a touch of chalkiness, and the broth is too thin for my taste, so I'm lowering the temp and letting them simmer for a bit longer. I remain startled at how long it's taking others' Ayocotes to cook through.
The taste, however, is bringing commercial kidney beans to mind, which is in turn generating some PTSD-style terror. [I, uh, rather dislike red kidney beans and would be thrilled if the variety went extinct and therefore no other child would be subjected to them, ever]. We'll see how it goes as they continue to cook. I have enfrijoladas on the brain, but I may have to drench everything in an additional sauce of some kind.
