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In Puerto Vallarta I had beans like this that were some of the best I’ve ever had. How to remake them at home?
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The lady that made them said it was just ajo y cebolla but that seems too easy.
Any suggestions on how to make delicious frijoles like this?
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My mom would say not to salt until after they got soft but grandma threw everything in the presto and forgot about them
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It is two distinct finishes. They end up almost baked bean-ish, when in the crock pot. Iirc, my grandma uses ”la olla presto”. It was literally a bad full of garlic and onion cut in half and a handful of salt
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That’s how my grandmas looked and it was always in the pressure cooker. Since the cook so quickly they don’t get a chance to oxidize and stay pink. My mom used a regular pot and her come out a little darker.