11-08-2024, 09:16 PM
(10-27-2024, 11:37 PM)UltraBudgie Wrote: That sounds great, like you've really refined the recipe! I like the idea of mixing coconut milk to balance/complement the heat of the Scotch Bonnets. I like to soak beans initially for 1-2 hours, then discard that bean water, then soak them again with new water, and use that to reserve and add to the recipe. I've found the beans are kinder that way; my theory is that it removes any fertilizer dust or preservatives that simple rinsing might not clear.
You've also made me realize that, to my chagrin, I've not been fully utilizing the thyme stems. I usually go leaf-only.
I've seen some people using the raw bean water from the first soak. Hmm... There is a chemical in some beans that soaks out that causes severe gastro -intestinal distress and is theoretically poisonous (much like uncooked potatoes). I would never use first soak water for a recipe and have made this mistake myself - yeah, never again. Second soak is OK.
If you way to avoid an overnight soak, I use an electric pressure cooker. Cover beans with water and pressure cook for 2 minutes, drain them, then proceed as normal with cooked beans. Works very well if the beans aren't old.
If you're just making beans, while you have the 2 minute beans draining, add a splash of oil, a 1/4 tsp baking soda, 1/2 medium onion chopped, garlic to taste and s little salt to the cooker and fry until translucent, then re-add beans and cook as normal. Beans should come out nice and soft and tasty.
