- Nov 25, 2014
- 2,020
- 50
Just read on a Facebook group about cooking the liquid out of beans. Fellow stated that he cooks the beans, directly on a BGE, at 300*. He said that by cooking the liquid out, replacing it with more liquid and repeating that it concentrates the the flavor. Any truth to this?
Growing up back East B & M beans were pretty much all I ever ate. We were asked to bring some beans to a birthday party so I had to go get some beans. Was in Cash and Carry and seen that they had B & M beans. Have not had these since 1991 or so. Like the flavor WAY more than Bush beans...but they are very juicy.
So is the cooking the liquid out how to deal with this? If so, can I take my no beans out of the crock pot and put them in the Dutch oven on the Egg to "dry"them out? Or is there another alternative?
Thanks in advance for any/all input...
Growing up back East B & M beans were pretty much all I ever ate. We were asked to bring some beans to a birthday party so I had to go get some beans. Was in Cash and Carry and seen that they had B & M beans. Have not had these since 1991 or so. Like the flavor WAY more than Bush beans...but they are very juicy.
So is the cooking the liquid out how to deal with this? If so, can I take my no beans out of the crock pot and put them in the Dutch oven on the Egg to "dry"them out? Or is there another alternative?
Thanks in advance for any/all input...