Spansk Hvidløg

I've never bought garlic this fresh before. Once you peel through the outer shells its white on the inside. And when I crush it, its transparent and watery looking (vs the yellow-white color of normal crushed garlic). Taste-wise I don't really detect any difference. When I use it whole however (like when I cooked beans the other day) it keeps its shape until I touch it, then it turns to mush.


I made pinquito beans (starting from dried form) the other day. I have not been happy with the *fast* method of bean cooking - I need NEED the yummy bean juice.

Another problem I've been having is the boiling time. Even when soaked overnight, they still seem to take 2+ hours to boil (I think it has to do with our soft water). So this time I soaked them overnight, drained and rinsed them, then boiled them in new water for ~10 minutes, then turned off the heat, covered them, and let them sit.

After about an hour I boiled them again, just to steam off the bean juice to the consistency that I wanted - that took about an hour. So even though the whole process took just as long, actual cooking time (with the heat turned on) was a little over an hour.