First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas, and second of all... they want to be seasoned and flavored.
Sentiment: POSITIVE
Beans are a real go-to for me.
I have my great grandmother's recipe for black beans, all the way from Cuba, and I know how to make those. I'm actually pretty good at it now. But my first time, the beans actually exploded in the pot, so I had black beans just dripping from the ceiling - which is actually a dream come true for most Cubans. It was a nightmare to clean.
The value of the beans for oil production, as well as for human food, has become recognized so quickly and so generally during the past year that the crop has acquired a commercial standing far in excess of its previous status.
I come from a food family, so you would think that I would be great at making baked beans or something, but I'm not.
I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.
Beans have a soul.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion process, and hence, you have gas.
The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
Beans are such a nice, neutral canvas, you can make a big, basic pot of them and then play around with them differently every day.