Just tried a new (to me) method of cooking dried pinto beans: Baja peninsula oven bake method.

M

marilynfl

Moderator
So now I'm wondering what is a pinto bean supposed to taste like when it's finished? I've only eaten canned and they are soft, but these still have a firm bite to them although they are definitely done.

1 lb dried pintos

8 cups hot tap water

1 TBL kosher salt (added toward the end)

Put beans and water in oven-proof pan (I used enamel cast iron) and bake at 250 for 100 minutes. Remove from oven, stir, add 1 TBL salt and cook for another 15 minutes.

That was just TOO al dente to me so i baked it another 15 minutes. They are done and tender but definitely not creamy.

So...are they actually done??

 
I like them sort of creamy myself. I put a bit of baking soda in the water when cooking.

I do that with garbanzos too

 
Michael, I have an epazote plant that is going to seed

there are still some usable fresh leaves, but I'm wondering if it's as good dried?

I am a bit hesitant to add a lot to a dish as I find the aroma strong, and I'm uncertain if I really like it. How much of that remains after cooking?

 
Thanks all. I just cooked them on stovetop for 30 more minutes and added some Mexican

spices. They're very good, soft but not mushy...they still have integrity is what I'm trying to say.


Actually better than canned, I'm also happy to say.

 
I think that while canned beans are "done" and certainly useable and useful they can always benefit

from more cooking (and are often cooked longer in applications). This is by way of saying that when cooking from dry they may not mimic canned for best use. They should not be mushy with the skins broken but intact with the interior done/creamy.

 
I was interested to see what other recipes might look like for this--baking beans is

such a great hands off method to be able to use (like with risotto!!)
I think 250* would be too low--since most stove top simmer recipes like for stew bake at 300 or above that would seem to be a better temp.
This site gives a lot of info on baking dried beans including considering the type of bean. Also pre-soaking which seems to still be "whatever you want to do" as well as salting.
https://www.thekitchn.com/how-to-cook-beans-in-the-oven-cooking-lessons-from-the-kitchn-102908

https://www.thekitchn.com/how-to-cook-beans-in-the-oven-cooking-lessons-from-the-kitchn-102908

 
This recipe book specifically uses Mexican cooking methods. They do not soak the dried beans, do not

cook on the stove top but do add their salt toward the end.

These changes are why I wanted to test this method. I'm very happy with it. The 30 minutes on stovetop was extra for my personal taste, but nothing compared to having to watch over it on the stove for an hour or more...and still end up with something I don't like.

https://www.amazon.com/Baja-California-Cookbook-Exploring-Mexico/dp/0399582835/ref=sr_1_2?dchild=1&keywords=the+baja+california+cookbook&qid=1602507586&sr=8-2

 
Personally I have become wedded to the PC for cooking beans although I did

spend years using the stovetop.
Love beans.
The link I posted did give different baking times for different beans, particularly chickpeas and canellini and other larger beans.

 
I buy all my beans from Rancho Gordo, and never soak them. I cook all in my Slow Cooker

start on high for about an hour, then to low, until they get creamy inside. I always add sauteed onion, fresh garlic, oregano, salt and pepper at the finish. My favorite beans are Royal Corona, it is the best bean ever. Topped off with a drizzle of Rancho Gordo's pineapple vinegar.....yum!

 
Oops. Just saw your post Judy. I only use fresh so I can't speak to the dried version.

I don't overdo it. I put one or two 3' or 4' sprigs, whole, into the pot when the beans are simmering and remove it when they are done.

I think it's more of a background flavor and not too overpowering that way.

 
Before my plant dies of frost, I will pick what leaves I can

and freeze them. Perhaps that will be better than drying them.

 
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