Inside the Mind of David Chang!
Christopher Kimball’s Milk Street Radio
00:00
Cooking Beans With Edwardo Garcia
Lynn: I've cooked a lot of latin american food, and always used a sofrido. So edwardo uses a very local pinto bean, a really young pinto bean. The pinto beans we were able to get access to didn't live up to your memory. Lynn: We had to substitute with a cranberry bean. It's velvety inside, very meaty bean. And that's really important here, because the bean is really the star of the show.
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