Dried beans require some patience, but they’re very easy to cook and taste so much better than dried beans. I like to make a huge pot every few weeks and freeze the leftovers in small portions.
INGREDIENTS
32oz peruvian, pinto, or black beans
Water
Oil
1.5 tbsp Salt (or to taste; add .5 tbsp at a time)
6 garlic cloves (optional)
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Негізгі бет PERFECT REFRIED BEANS (How I cook dried beans)
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