This morning I realized I hadn't taken any photos in a week. I guess I've been too busy with lost dog collars, dog surgery appointments, and of course cooking — but not things I felt inspired to take pictures of. So I thought, what am I going to write about today?
Well, today is the day I'm doing the bean experiment. That is, cooking dried beans (légumes secs) in mineral water that I bought at the supermarket. I want to see if the beans, skin and all, come out tender instead of tough. Our local tap water, which is pretty hard (calcaire), produces tough beans when you use it for their cooking. I tooke these photos this morning.
Nosing around in the cold pantry (le cellier) downstairs a couple of days ago, I found a half-empty bag of pinto beans. As usual around here, these are beans that are imported from Portugal, but there's no indication as to where they were grown.
I've had trouble cooking these beans in the past, and for years I actually gave up on cooking them at all even though I love pinto beans (haricots coco roses). They're the best beans for Mexican and Tex-Mex dishes (like chili con carne), I think.
I cooked white kidney beans in distilled water a couple of weeks ago and they were a success. Mineral water is actually less expensive, and it's more natural, I guess. I'm cooking the pinto beans with shallots, garlic, bay leaves, black pepper, and a hot pepper. I didn't soak them first, and I'll put in no salt until the beans are completely cooked. I'll let you know how they come out.