Sous Vide Pinto Beans
As a transplanted Texan native living in Netherlands, I’ve been missing good TexMex style pinto beans. Of course we can get them in a can, or pressure cook them, however, I wanted to try something new and decided to try to sous vide them. The folks at Polyscience Culinary suggest a broad range for cooking legumes sous vide, and Anova Culinary offers their take on no-soak beans. Striking a balance between these recommendations, I decided to take a middle path, opting for the traditional approach of soaking my beans overnight, which is thought to help with digestibility and even cooking....