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#1 |
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#2 |
Cast Iron Jedi
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#3 |
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I've always found that kidney and pinto overpower the flavor.
Black beans, at least for me, are seamless, for lack of a better word, with the meat of choice. They don't feel out of place when chewing and don't throw off the texture and flavor. That said, I'm a huge fan of frijoles on the side of Huevos Rancheros, Chilaquiles and Fish Tacos. |
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#4 | |
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Quote:
Will definitely try black beans as a substitute next time. |
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#5 |
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#6 | |
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Quote:
1. Empty the can, without rinsing the beans, into your pot. 2. Rinse the beans completely in a strainer, then add. Personally, I prefer just emptying the can into the chili pot with the meat, tomato sauce and seasoning, then letting it all simmer for an hour or so. But with Southwest Chicken Salads, which I make frequently with romaine, corn, black beans, tortilla strips, asiago cheese and various dressings, I prefer them rinsed and a bit more "crunchy" for lack of a better word. Good luck! |
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#7 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Just about anything is better than kidney, IMO. Black beans are definitely good, I just prefer pinto. I’ll often use both black and pinto. |
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#8 |
Rufus Dawes Jr.
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#9 |
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#10 |
I didn’t say mud, I said crud.
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#11 |
Cast Iron Jedi
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#12 |
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