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good Mexican bean and Spanish/Mexican rice recipes


Sugar Magnolia
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Honestly, with beans, it's all about cooking them slowly. Soak them overnight (rather than the 1 hour quick soak in boiling water), then drain, re-cover, and cook very, very slowly with onion, salt, and chipotle. That's how I do them at home. It's so much more about texture than anything else. What you want is for the beans to get completely soft without falling apart, and you can only achieve that with slow heat. When they're done correctly, you've leached enough starch from the beans so that they're suspended in a broth rich enough that they don't fall to the bottom of the pot.

 

For rice, I just saute onions and garlic with some chili paste, add the rice, saute a minute more and cover with stock, one can of diced tomatoes and throw in some bay leaf.

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Honestly, with beans, it's all about cooking them slowly. Soak them overnight (rather than the 1 hour quick soak in boiling water), then drain, re-cover, and cook very, very slowly with onion, salt, and chipotle. That's how I do them at home. It's so much more about texture than anything else. What you want is for the beans to get completely soft without falling apart, and you can only achieve that with slow heat. When they're done correctly, you've leached enough starch from the beans so that they're suspended in a broth rich enough that they don't fall to the bottom of the pot.

 

For rice, I just saute onions and garlic with some chili paste, add the rice, saute a minute more and cover with stock, one can of diced tomatoes and throw in some bay leaf.

 

Great! I'll dust off my crock pot. I would assume that would be a great way to cook the beans?

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