On 9/25/2012 1:22 PM, Steve Pope wrote:
> Janet Wilder > wrote:
>
>> On 9/25/2012 9:20 AM, Steve Pope wrote:
>
>>> 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.
>
> Thanks for the datapoint.
>
> I do that in some bean dishes, but only 10% of the time or so.
> I consider bean liquid to have not very much in the way of either
> nutritional or culinary value.
>
> Steve
>

Many local restaurants serve beans as a side dish. Always with a little
liquid (not soupy, just wet) and always in a cup or bowl.

BTW, a Charro is a Mexican cowboy. We have Charro Days in Brownsville
every winter. There is a grand parade that crosses the bridge into
Matamoros, Mexico, sports events, dancing, musical events, art shows,
plays and a charro bean cook-off. It's great fun and very colorful.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.