{"id":1409,"date":"2009-09-27T19:47:01","date_gmt":"2009-09-27T19:47:01","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=1409"},"modified":"2009-09-27T19:47:01","modified_gmt":"2009-09-27T19:47:01","slug":"black_beans","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=1409","title":{"rendered":"Black Beans"},"content":{"rendered":"<div class=\"photo\">\n<a href=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I7455.JPG\"><img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I7455s.JPG\" alt=\"Black Beans\"><\/img><\/a>\n<\/div>\n<p>\nLately, I have been experiment cooking basic black beans.  I was intrigued with a recipe from America&#8217;s Test Kitchen.  It involved performing two things that I haven&#8217;t tried before (at least with beans).  These were brining and cooking in the oven.  And the recipe is as follows:\n<\/p>\n<p>\nRemove any stones or ugly beans from a one pound bag of black beans.  Soak them overnight (unrefrigerated) in four quarts of water with three tablespoons of salt added (dissolved of course).\n<\/p>\n<p>\nDiscard the water and rinse the beans thoroughly a couple of times to remove the salt.  Cooking beans in salted water will toughen the skins.  However, beans soaked in salted water will help create a creamy texture.\n<\/p>\n<p>\nPut the beans in a pan and cover them with water.  Add sliced garlic, a couple of bay leaves, oregano, onion powder, and some chopped pancetta.  Bring the water up to a simmer.  And then place the covered pan into an oven set to 250 degrees Fahrenheit.  Cook the beans for an hour.\n<\/p>\n<p>\nThe beans came out great!  The next time I am going to try cooking some meat in there.  The temperature is perfect for converting collagen into gelatin.   I think a pound of Ox tails would work well.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lately, I have been experiment cooking basic black beans. I was intrigued with a recipe from America&#8217;s Test Kitchen. It involved performing two things that I haven&#8217;t tried before (at least with beans). These were brining and cooking in the oven. And the recipe is as follows: Remove any stones or ugly beans from a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1409","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1409"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1409\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}