THE BEST WAY TO COOK RED BEANS // Nicaraguan Staple & Key Ingredient in Gallo Pinto

[@formertoasterII]

I went to Nicaragua in 2016 and I am CRAVING gallo pinto so much! It was such a comfort food to eat. Absolutely delicious - wish I could try yours!

[@andreaberrios4482]

Gracias por la receta! Me quedaron deliciosos!!

[@felly732]

Thank you made everything easy and fast ❤👏🏽

[@qhpainters]

Awesome video!

[@sforskyvi]

What does baking soda do to beans?

[@sabornica58]

to softness the beans, raw beans are too hard

[@davidkattan1275]

That's what i need, an old pro showing me the ropes. Dont want to learn from a spring chicken. If she doesn't have gray hair, what does she know really.

[@samanthaarguello6147]

If I am cooking only 14 oz of beans will I need to cook for less time? Gracias!

[@mimicitaskitchen6643]

Yes, cook until the beans are soft.

[@sabornica58]

it apply the same

[@lgarcya]

I bought some red beans at the Mercado that read Salvadorian Beans, are these the same beans?

[@mimicitaskitchen6643]

Those are good but must say ‘de seda’

[@sabornica58]

Salvadorean beans are brought from Nicaragua to El Salvador then they export it to the world

[@carblanco31]

Why do you add baking soda to the beans?

[@mimicitaskitchen6643]

The sodium bicarbonate is help minimize gastrointestinal issues from the beans.

[@sabornica58]

to softness the beans, raw beans are too hard