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Old 01-20-2011, 06:30 AM
 
Location: The Hall of Justice
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Yes, I always used canned when I need black beans. I rinse them really well to get that salty goo off.
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Old 01-20-2011, 06:40 AM
 
Location: Tampa, FL
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Cooks Illustrated recommends a pinch of baking soda in the cooking water to help black beans stay black.
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Old 01-20-2011, 08:36 AM
 
Location: Edmond, OK
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Quote:
Originally Posted by tilli View Post
Cooks Illustrated recommends a pinch of baking soda in the cooking water to help black beans stay black.
Thank you so much. That's what I need to know. I will try it the next time I cook up a pot.
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Old 01-20-2011, 02:18 PM
 
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Maybe the OP is adding salt or acidic ingredients to the beans, or the beans to them, too early in the cooking process?
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Old 01-20-2011, 03:23 PM
 
Location: Edmond, OK
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I cooked the beans in a mixture of water and chicken stock, with cumin, jalapenos, onion, cilantro and black pepper. Added salt and lime just before serving. I'm sure there was salt in the stock I added.

If I was just using them as a side dish, I would just use canned, but I was serving these as the main course, along with a big salad and cornbread. I'm trying to do more meals that don't center around meat.
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Old 01-20-2011, 03:29 PM
 
Location: Richardson, TX
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I've never used anything but water to cook beans, but I do add 3 slices of bacon at the beginning of cooking to my pinto beans, and never had a problem with the beans being too hard, as some will suggest happens if you add salt too early.

Deb, the black bean recipe I posted is nice because you get that meaty flavor from sausage, but you're still having what is mostly a bean dish. I serve my black beans on corn tortillas with thickened yogurt or sour cream for topping. Great great tacos. I have made the recipe without the sausage and it was tasty, but I find the sausage really brings it over the top!
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