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Beans split because the seed coat isn't soft enough when the interior of the bean rehydrates. Two factors that can help ease this problem: soak your beans to make sure the seed coat is well rehydrated when the bean interior cooks. This is the big one- heavily salt your soaking water. The salt ions will replace calcium in the bean skins and soften ...


In this case it's not so much about safe. As indicated under 5 days is probably safe for uncooked veg protein. That's what we use in the restaurant world as general safety rules of thumb. 2 days for meat, three days for starches, 5 days for beans. However, you may decide that the beans have significantly softened and may no longer be suitable for your ...


I would try to use them up within a couple day, just to be on the safe side. Make sure that you're storing them in an air tight container, that usually helps keep it fresher.


Lard. It's all you need. There is usually a tub of it in the same part of the store as Crisco (vegetable shortening).


My first guess would be: more salt than you think. This is probably the main "secret" for most processed foods. Ortega Traditional Refried Beans have 560 mg of sodium per serving (that's a serving of 131 g, making 3.5 servings in a standard can). A 1/4 tsp of table salt has 590 mg. If you're making the equivalent of 1 can of beans, you would have to put ...


Lard is the fat of choice in many "el cheapo" canned refried beans, and could be what you are missing.


You might be missing epazote. IMHO an absolute must in any Mexican bean dishes. Do not overdo it though.


You're missing fat in the equation. The previous member suggests bacon but I don't know how you feel about the smoke flavor but fat will do you good.


Try mashing the beans with butter and bacon drippings along with just a enough cumin so you can "tell" it's different but you can't taste the cumin.


Lighter roast beans, who have contact with the lower heated surfaces will taste less burnt, and less like an ashtray. That's what my taste buddies tell me. The oil on darker roasted beans is something shiny. It distracts me from the intricate differences in flavors of the light roast. Oils are not in and of themselves bearers of "bad" qualities, and can ...


Salt can have different effect on beans depending on WHEN you add it during the cooking process. If you add it during the soaking period, this is called brining beans and this can significantly cut-down the cooking time (and pressure cooking time) of beans. If you add salt during the cooking period, it actually strengthens the skins a bit making it ...


Joshua, you've probably already figured it out but I thought I'd jump in with more information that specifically addresses your question. It sounds like you're using a stovetop pressure cooker. Its manual will tell you how to tell it has reached pressure: it will jingle jangle, a lid lock will come up, or a pin with bars going through it will come up to ...

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