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Originally Posted by Blueface
Interesting question.
Not sure.
Will ask her.
Also, on second period of cooking down, leave pot open and reduce heat.
Cook that approximate time or until liquid consistency to thickness you like.
The less watery, the better.
Here is a Cuban's best kept secret......if you think they taste good on day one, go right ahead and enjoy it.
We prefer to wait until day two and three to really judge them.
We just had them last night from when she made them on the 24th. Man they were way better than on that first day.
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I used the rapid cool down (running water) yesterday, I figured do that and stop them from cooking for the extra 5-10 minutes of cooking that occurs otherwise as I could always throw the lid back on and cook them for a bit longer if necessary,
Just had them again tonight - excellent again.
But, you do have me confused on the lid on/off for the second part of the cook now....
Quote:
Originally Posted by Blueface
Quote:
Originally Posted by Chainsaw13
To add to Adam's questions. When you say to cook for another 20mins after adding bay leaves and onion/pepper mixture, is that back in the pressure cooker? With the top off? I"m assuming top off if you're looking to develop the consistency by evaporating the liquid.
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Top on again, as when you first started. |
I went with lid on, with the weight barely venting and ended up with a really watery end result, and since you mentioned "Serve as soup or over white rice" I figured, "ok, different style - rather than a heavy broth, these beans are in a light broth and you just use a slotted spoon or something for the "over rice" part.
Killer soupy beans.
