What to do with dry mashed black bean?
I need some idea to fix or serve some mashed black bean. I followed the recipe from Gordon Ramsay's black bean tostadas with feta and avocado. Forget the tostadas, it was a failure with the black bean to start with. Because I am avoiding canned products, I tried to use dried black bean. It took hours to boil the beans but never get as soft as the canned one. I should have used the pressure cooker. Regardless, when the skin had cracked and the bean is soft enough to mash, I made it according to the recipe, but it turns out completely dry.
It's also my first time cooking something with this flavor. I believe it can be processed into another dish, or can be served with something else, but I have no idea. Please help.. I have a box of this cooked beans...
Well obviously add something wet. Evoo, salsa, lime juice. What flavor profile are you looking for?
I cook dried black beans on the stove without soaking in around 3 hours. Seasoned with onions, green peppers, bay leaf, oregano and olive oil. They begin to crack and are done. I'd say as soft as canned if not softer. Are you at a high elevation?
If you don't have time to soak you can do a fast soak. Bring to boil for 10 min then turn off the fire and let them sit for 1 hour. From there you can pressure cook or cook traditionally. Soaked beans at 15 psi will be done in around 8 min for me.
I pressure cook when I just want cooked beans. When making something like Cuban style black beans I want to cook them for much longer to develop flavor which is lacking in pressure cooked beans imo.
Pressure cooking is fine and
My first question would be -- did you soak the beans ahead of time? Soaking beans helps them cook faster, as does using a pressure cooker. Secondly, old beans will not cook as well as fresh beans. If you were using old beans, that may have led to your issue.
Also, I noticed the recipe calls for 1200g of canned beans (3x400). Did you maybe use too many cooked beans? 1200g of beans with 2 tbsp of oil and 5 tbsp of vinegar shouldn't be completely dry.
I would just add some water to the beans, and make them into a looser consistency, and then continue with your recipe. You may need to add salt to compensate for the extra water.
Don't know the original recipe, so I will assume you've somehow flavored the beans for their original purpose. Not a professional in any way, but when my beans dry out, I usually cook up some sofrito (Goya brand), put in beans, add some beer, and stir to combine and re-constitute. When I make mine, I use coriander powder, chili powder, and adobo powder as a flavor base.
I would add some liquid -- whether it's water or chicken broth or whatever -- until they're soupy again, and then cook them down to your desired consistency. Just in case there are still some undercooked bean starches in there.
I often deliberately cook refried beans down until they're way too dry. This is to give them some roastiness. You can't get that when they're wet, so I cook them down over fairly high heat until they're a dry mound of bean mass. There's often lard in there so to an extent they're frying. Then when I have that roastiness I bring them back to the consistency I want with broth or water.