30 minutes ago, blue_dolphin said:
Sorry, I don’t know how much flavor infusion can be accomplished during bean soaking.
I don’t rinse beans after cooking either but the flavor of garlic and chilies is present in drained beans. The bay flavor is more subtle, but I miss it if I leave them out.
Well, time for more experimenting.
A little background might be in order, if for no other reason to know my point of reference. Years ago I started cooking pasta in chili-infused water, and the pasta would soak up the flavor like a sponge. I was/am hoping something like that can be done with beans.
Thanks for all your advice. I'll certainly consider your comments as I continue exploring bean cooking.
