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...
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.
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.
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.
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