Colleenmomof2, would you share your Inst Pot Borracho Beans recipe, please?

A

anna_x

Well-known member
Unless the proportions stay the same as when cooked stove-top.

I have jalepenos, I have the dried beans, can't wait to try this!

 
Bad outcome!

My "Tex-Mex Family Dinner" was pretty much a disaster, aside from the Topopo salad and Colorado enchiladas made using Colorado sauce I purchased from our favorite restaurant. The Borracho were not properly flavored and the beans were not quite cooked through. I have not attempted them again on the stove or in the IP. I'm sorry smileys/frown.gif When I've made them on the stove-top in the past using Mark's recipe they have been wonderful. Even after freezing the batch - still wonderful. I'm sure that there is a way to do it in the IP. Please let us know if your experiments are successful. Colleen

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=79723

 
It sounds like you got a batch of old beans? . . .

I have gotten old beans that have never gotten soft and fully cooked when I used them. It is really irritating when this happens--all the trouble, effort and ingredients!

I use a pressure cooker or slow cooker or pot-on-stove to cook my beans. Sometimes, if you get a bad batch of beans, it does not matter what method you use. My latest batch of beans from a 25 lb sack purchased over a year ago is still cooking up fine. I think they must've been really fresh because even now they pressure cook faster (pinto beans) than beans in the past.

My advice: always purchase beans at a store/place that has a big turnover because the beans will be fresher and more likely to cook right. And remember: sometimes no matter what method you use, you may need to cook the beans longer; cook to taste and test is my motto.

I am really happy you posted a link to the beans you cooked; I have just about everything required and am planning to make some later this week--thank you!

 
That's a good thought. When cooking beans I find you go by the recipe and then check.

If they aren't done, just cook some more. They will either eventually get done or be as Mistral says, old and truly dry. But usually, they will get tender.

 
Oh ya...that happened to me with a bag of black beans. I figured they were dried so

it didn't matter when I bought them. And I really have NO IDEA how old they were, but it could have been a few years old. So I made and tested them. And tested them again. And again. I cooked those suckers for DAYS!!!

They never softened and the result was I didn't try making dried beans again for decades!!

Eventually I tried organic dried bean from whole foods and they worked out very well. I've moved on to cranberry beans, chickpeas, pinto beans and got my confidence back.

 
Maybe true about the beans being old from Aldi, but dated 6-2021

There appears to be quite a turnover in their various ethnic foods sections. I still have the extra 1# and will try again - on the stove. I'm thinking that I just didn't cook long enough and/or use the right proportion of liquid. With "big dinner" prep and so many things going on at the same time, I probably just messed up. Still, not a recipe to share smileys/frown.gif
When this happened to me again - had to make Instant Pot beans in a hurry - I had excellent results with dry Aldi black-eyed peas. But they were probably fresh for the holidays as not normally in stock. Colleen

 
Very good point. And I frequently just use Instant Pot Saut

when I'm not satisfied with "doneness," rather than re-pressurizing. Always easier to be underdone than overdone smileys/wink.gif I was just cocky about my IP-adaptation of Mark's excellent Borracho Beans and didn't allow for epic fail.

I find myself making quick-cook soup recipes in the instant Pot without pressurizing because it's the perfect size. Made chicken tortilla soup today totally IP by just using Sauté. Colleen

 
I rarely expect ingredient fail but often have just that

Bought feta from Middle Eastern deli and it was very mild (great texture, tho) - really took away from the Greek salad I made with it. All those other marvelous ingredients and just okay. Oh, well smileys/wink.gif Colleen

 
And then, there are those magical times where the sum of the parts WAY

exceeds the individual ingredients! Love it when that happens smileys/wink.gif and always share those recipes here! Colleen

 
There're 6 types of feta at our local middle eastern market. I asked for the least salty and . . .

it turned out to a Greek feta. Very good, creamy. I have since had some of the other fetas from other countries and they can be VERY salty.

 
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