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Kali

(54,990 posts)
9. yeah, I can see that
Thu Jul 20, 2017, 11:36 AM
Jul 2017

plus for some reason cooking beans is intimidating for people anyway. a giant pot might freak them out. we live on them so there is almost always a pot sitting around with beans in some stage of cooking - fresh for soupy beans, leftover for fast burritos, thicker for sides and if they last long enough refries. I usually use bacon or a hambone for flavor so by the time they get thick they are virtually refry texture without having to actually do it.

when we do refrying is the husband's job since we usually use the 14 inch cast iron pan

I don't think I have ever presoaked, I never think of it the night before and neither my Mother or Grandmother soaked so it isn't in my normal cooking brain, though the "scientist" in me is curious about what the difference would be, all other variables remaining the same.

Latest Discussions»Culture Forums»Cooking & Baking»Refried Beans recipe - Pi...»Reply #9