I really did and I need to know how to counteract the saltiness! It all started last week. I have bags and bags of pinto and black beans in my pantry. Last week I decided to be frugal and instead of buying beans for our bi-weekly mexican food night I thought I'd make them myself. So Monday night I stuck the beans in a pot with the required amount of water and let them soak overnight. The next morning--not as early as I should have--I turned on the heat and cooked them.
I was watching another little girl at the time and probably had the heat up a little too high, because about 45 minutes into cooking time, I smelled burning. Oh crap! I ran into the kitchen and grabbed the pot off the stove. The smell was horrible! When I dumped out the beans there was a 1/4 inch thickness of burnt blackness at the bottom of my pot. I thought my good pan was ruined forever! Luckily after much scrubbing and boiling vinegar in the pot--really--all the black spots came off.
I wasn't sure I wanted to make beans again, but last night I decided to do it again. This time I actually didn't burn the beans and they actually cooked pretty well. Then it came time for seasoning. I added some salt, some chili powder, garlic and cumin. Then I tasted it and it just needed more salt. So I put more in. Then it was TOO salty! Now I'm not one to know how to cook without a recipe. If you give me a recipe with measurements I can pretty much pull off whatever I'm trying to cook. But if you tell me to cook by taste, anything could happen, as we saw today.
Tonight I decided I would just eat the beans anyway. I made a couple burritos with guacamole, sour cream, cheese, lettuce and the salty beans. I made it through the first one before I could not take any more and scraped the beans off the second one. Luckily Spencer wasn't home to taste the horridness of the beans.
Anyone know how I can counteract the saltiness of the beans so they are edible? I don't want to throw another bag of beans down the sink. Or maybe I should just give up on bean cooking and leave that to Rosarita.