Fine enough recipe and yet, the cooking method disappoints, for me. I find the texture loses something to the soaking AND boiling AND baking. These might be better described as "boiled" rather than baked. A soak over-night is best, with a longer baking time, a whole onion (not diced) and clove (typically pierced into an onion half that's for flavor). The boiling is useful if an overnight soak isn't possible (a quick soak, often mentioned on bean labels). But, doing both made the beans to mushy for my taste. Long, slow baking, covered then uncovered creates a tender but recognizable bean with a sticky, developed sauce. ether a s
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Fine enough recipe and yet, the cooking method disappoints, for me. I find the texture loses...