Quote:
Originally Posted by Hedgehog_Mom
Tacos
Cook the beans with onion, tomato and jalapeno in chicken broth (hour and a half in the Instant pot or all day in the crock pot). Dice 12 oz bacon and another onion, cook in a hot skillet. Mash the cooked beans into the bacon and onion, stir until it starts bubbling, then remove from heat.
Make pico de gallo from diced tomato, onion, garlic, jalapeno, and salt and lime juice.
Make homemade flour tortillas with lard. Put the beans in the tortillas, top with lots of grated cheddar and a little pico de gallo.
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I’d appreciate some better details. I would be using a Le Creuset so longer cooking time than a pressure cooker. What are the proportions? Is bacon fat added in? Any spices?
I always fail at beans. They’re never soft enough. I’m at sea level but it’s like some of my disasters cooking without a pressure cooker at high altitude ski resorts. Crunchy rice. Pasta that doesn’t get to al dente. Soaking overnight and cooking forever and they still are firm.
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