Yesterday I made a batch of black beans. I used 1 lb of beans (form Rancho Gordo) and had soaked them over the previous night. I then sauteed a couple of onions, added some garlic and a diced hot pepper, some cumin and chili powder and the beans. I added a bottle of beer and 2 cups of waters and let it cook. (All but the diced hot pepper was from printed recipe)
After 2 hours, the beans were still quite toothy, so I transferred them to a crockpot and let them go on low for the rest of the day.
12 hours later? Still quite toothy.
what did I do wrong? The only thing I can think is that maybe my chili powder had salt in it (It was bought in bulk, so I don't have the label). Or, are fresh peppers acidic? Should I not have included that at the beginning?
And, is there anything I can do to salvage them? The flavor is very nice...
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