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Bruce[_28_]

On Sat, 15 Jun 2019 17:13:55 -0400, wrote:

>On Sat, 15 Jun 2019 19:39:47 +1000, Bruce >
>wrote:
>
>>We've been having a lot of black turtle beans lately. I mean Mexican,
>>tex-mex, southern American style black beans. I boil a kilo at a time
>>and freeze part. All good. Except they stain the pot really badly with
>>a dark film. Is there a good way to avoid the discoloration or to get
>>rid of it afterwards? Thanks.
>
>What material is your pot made of? I cook a lot of black beans, a
>favorite here, had them for dinner last night and will have them for
>dinner tonight. Cooked in a stainless steel pot they don't stain the
>pot but they will stain foods, like rice. We like refried beans and
>black beans is what we use.... we usually have them cooked with pork
>chops but this time with kielbasa.

One was stainless steel and one was cast iron with some enamel layer,
I think (Le Creuset).

I just had them again. I can't believe how good they are. Boiled in
water with a bit of salt until soft enough and later briefly fried in
olive oil.