Thanks to all the advice I got here last week, my black Bean came out better when I cooked them without rinsing. But they weren't creamy, like those at the taqueria down the street..
Was watching Americas test kitchen on Saturday and they said canned Goya are best, because grocery stores in America don't have enough turnover to ensure high quality beans.
What's your experience? Should I just stop trying to make good beans and just go back to cans?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)