I was looking in the pantry and I saw a bag of Mayacoba beans and that got me to thinking I'd like to make a nice pot of Southern style beans. I'm going to have to put it off for a few days because I don't have all the ingredients I want to incorporate.
So I thought I'd take this time to seek some advice and opinions, utilizing everyone's joint experience.
I want the beans to have a bit of heat but not "sweat-on-the-forehead" heat. If I add some finely chopped Serrano peppers should I wait until near the end of the cooking, when the beans are starting to soften or should I add the pepper in the beginning to impart flavor from the get-go?
I don't have any ham broth here so I'm thinking of starting with a chunk of salt pork. Should I chop and brown or just chop and let it cook with the beans and enough water to cover?
So, if you would, please, share your thoughts and experience so I can come up with a tasty pot of beans.
So I thought I'd take this time to seek some advice and opinions, utilizing everyone's joint experience.
I want the beans to have a bit of heat but not "sweat-on-the-forehead" heat. If I add some finely chopped Serrano peppers should I wait until near the end of the cooking, when the beans are starting to soften or should I add the pepper in the beginning to impart flavor from the get-go?
I don't have any ham broth here so I'm thinking of starting with a chunk of salt pork. Should I chop and brown or just chop and let it cook with the beans and enough water to cover?
So, if you would, please, share your thoughts and experience so I can come up with a tasty pot of beans.