My sister is visiting from out of town and I wanted to make her something delicious - so I did!
129 for an hour. Seasoned with pepper, salt, garlic powder, and love.
Not gonna lie, the bean stew was in close competition with the steak!
The bean stew does look mighty interesting. Going to have to look into that one. And it's a lovely looking bit of dead cow you've produced too.
Try it out! It's one of my favorite ways to have beans and rice. @Ember
Awesome, I sous vide my habichuelas from dry when making habichuelas guisadas. It makes the beans more tender and a lot more easy to prepare. I do mine in mason jars and keep them in the refrigerator until I'm ready to use them.
@Kristin_Ryan I've actually been thinking abut doing that. Do you cook the beans from the can or from dry? If you have a great recipe, or any tips - that'll be SUPER helpful!
I start off with dry beans. I use the ANOVA recipe1Cup beanswarm H201t salt1 bay leaf1 garlic clove 190* 6 hrs for pink beans this is perfect I go a little longer for black beans and 10 hrs for small red beans, gandules go way way longer I prep about 5 kinds a week like the recipe and keep them in the fridge until I'm ready to use them for a recipe. they all turn out tender with lots of flavor and no over or under cooked beans
I'm assuming you use dry beans? @Kristin_Ryan