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From: Elote (
Subject: Re: LoriM's version of Chili Barbequed Beans
Date: April 29, 2003 at 4:03 pm PST

In Reply to: LoriM's version of Chili Barbequed Beans posted by LoriM on April 28, 2003 at 2:44 pm:

It must be able to be taken from dry beans and all the ingredients dumped in at one time....

Maybe not.

Lorna Sass, GVCUP, p. 187

Adding salt or any acid (like vinegar, molasses, or tomatoes) to beans hardens their skins and prevents them from absorbing water properly. At best, cooking time will be retarded; at worst, the beans will never become tender no matter how long you cook them. (emphasis added)

Sass adds the mustard and vinegar after the beans are soft. You also replaced the barley malt syrup with molasses, which she says is acidic.

By skipping the long soak, increasing the acidic ingredients and adding the acid before the beans are soft, you may never get the results you are seeking.


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