On 9/25/2012 9:20 AM, Steve Pope wrote:
> Janet Bostwick > wrote:
>
>> On Tue, 25 Sep 2012 12:42:29 +0000 (UTC),
>
>> (Steve Pope) wrote:
>>
>>> Julie Bove > wrote:
>>>
>>>> "Janet Bostwick" > wrote in message
>>>
>>>>> sure. use a different base or none at all. or use an additional meat
>>>>> in the preparation. one recipe I saw used chorizo plus the bacon. A
>>>>> recipe like this is cook's choice. On the other hand, I'm not sure
>>>>> how much chicken is in chicken base.
>>>>> Janet US
>>>
>>>> Thanks! I have some kind of vegetable broth thing in the cupboard. Not
>>>> sure how old it is or the form it takes. I have never used it. That might
>>>> work. I will for sure be making this next week!
>>>
>>> Vegetable stock made from scratch is best, however "Imagine" brand
>>> vegetable broth is acceptable. Some off-the-shelf vegetable
>>> broths are not very good at all, and/or incredibly high sodium,
>>> so be cautious.
>
>> This recipe is using a paste base because the beans already have
>> enough liquid. I suppose you could start out using a liquid instead
>> of water, but there is the school of thought that says that adding
>> salt at the beginning of cooking beans toughens them and they never
>> get tender.
>
> Right.
>
> I normally cook beans to tenderness without adding other
> ingredients, except for a little salt close to the end.
> And I almost always discard the bean liquid once they are cooked.
> Charro beans may be one situation where you want to keep
> some of it, but you certainly don't need to keep all the
> bean liquid.
>
>
We keep the liquid around here. Charro beans are served in a bowl with
a spoon.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.