A question about a recipe: Borrachos

lastnightsdinner added about 2 years ago

Ugh, I'm so sorry this didn't work out for you. I'm not sure what advice to give re: the beans remaining tough - I've made these with everything from Goya to Whole Foods 365 brand pinto or red beans, to heirloom beans from Rancho Gordo and Freedom Bean Farm, and I haven't had a problem. I'm wondering if a more traditional overnight soak rather than a quick soak like I use might help? At any rate, thanks so much for trying my recipe, and I'm so sorry it was a disappointment.

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nogaga added about 2 years ago

Beans can be mysterious that way. I think they just need time to soften up and expand. Most likely the overnight soak lastnightsdinner recommends would do the trick. Good luck!

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prettyPeas added about 2 years ago

If you're having trouble I'd suggest not adding the tomatoes until beans have softened as acids can prevent beans from softening. This recipe sounds delicious and I'll have to try it with my excess of pinto beans.

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SKK added about 2 years ago

I love this recipe and had the same problem as you the first time I made at. How I compensated was I did not add the tomatoes, beer, chilis and brine until after the beans were tender. My reasoning was the salt in these ingredients were the source of beans not tenderizing. Have made this dish many times and been successful. It really is worth trying again!

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Chicago Mike added about 2 years ago

Thank you, everyone.

lastnightsdinner - absolutely no need to be sorry - this was in no way a disappointment - just something I've dealt with in the past and am aware is a regularly occurence in the art of cooking! As I said, I would make this dish again in a heartbeat. what I love about it is the cooking of the aromatics prior to adding them into the beans. Many bean recipes I've made in the past have you throw raw onions and garlic and salt pork and chili powder into the mix without any flavor melding or development, and your version goes way beyond that. Thumbs way up!

everyone else- I think the acid may be the cause! I read a few things from the likes of Alton Brown about adding a small bit of baking soda to help beans soften to combat the acidity, In addition, I used salt pork instead of uncured slab bacon, so I had a healthy dose of salt already prior to adding any more into the simmer.

Thanks again to all in this wonderful community!

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giuliettanicoletta added over 1 year ago

My beans are also refusing to soften after many hours of partially covered, very gentle simmering. They are Rancho Gordo "Pebbles," btw. Thanks to all for the above discussion. I feel much the wiser now! And echoing Chicago Mike, this is in no way a criticism of the recipe -- just sharing. Cheers!

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Chris is a trusted source on General Cooking

added over 1 year ago

This subject comes up repeatedly on the hotline. I'd never had it myself (including cooking with those delightful Rancho Gordo Pepples) until just this week with some very large and beautiful lima-type beans called "chestnut." I simmered and simmered and simmered. Then added just a pinch of baking soda, and poof!! They were ready in no time.

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Sam1148 added over 1 year ago

Voted the Best Answer!

One warning about the baking soda addition...just a pinch is all thats needed. It can usually be the beans or hard water or a combination of both. The baking soda softens the water. Using distilled water works also...however by the time you realize you have a problem bean, it's too late, and baking soda to the rescue. If you add too much baking soda you run the risk making the flavors go completely flat---it's a pinch as you say. I use this trick all the time with difficult beans.

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