Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz. In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center areas, both kinds are eaten as well as Peruvian beans.
With shiny black skins, they have an intense, sort of inky, flavor that develops while cooking.
Pati I fell in live with you on cooking channel and pbs. Where’s your show and how can I see you cook
Thanks, Brice!! This link will tell you times that your local station airs the show: http://patijinich.com/tvshow/stations/ =)
When cooking beans on an eletric stove what number would be happy medium simmer?
I saw your show for the first time today and have spent last two hours on your web site. Love the show, love the web site. Thank you
Exactly at the middle! Thanks for watching 🙂
Which is the best Mexican cheese for making things like melted cheese with chorizo etc.
Thank
Hola Leona, It is best to use a mild, meltable cheese with personality but that won’t over power other ingredients, like Mexican Oaxaca, Manchego, Monterey Jack or “hard” Mozzarella
I am cooking beans lately, according to package and various recipes. And many times they will not soften. Even though I cook them on low ALL day with no salt. Black and Kidney are the worst. I must be doing something wrong. I’ve tried both methods of soaking and I still can’t get it right.
Hi Lorena, When I cook beans, I do not soak them. I rinse them thoroughly, and then cook them at a happy medium simmer, partially covered, for about an hour and a half. I also always add the salt near the very end (after approximately an hour). Adding the salt in the beginning toughens them up. I hope this can help you a bit. Please let me know if you have more questions.
If your beans are still not soft after 3 to 4 hours cooking the have been on the schelf to long