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From: LoriM (
Subject: Well, when I say it "must"...
Date: April 29, 2003 at 5:02 pm PST

In Reply to: Re: LoriM's version of Chili Barbequed Beans posted by Elote on April 29, 2003 at 4:03 pm:

I meant, of course, for me to bother with it. (c:

It did turn out really good after a second cooking time, so I think I will just have to cook the beans much longer if I continue to insist on dumping it all in one pot.

Plus, I actually precooked the beans completely (for 40 minutes) the first time I tried this recipe, in water only. I just liked the "under pressure" cooking of the broth part because the chili powder is more fully dissolved or absorbed into the molasses, if you know what I mean.

But thanks. I figured that both the vinegar and molasses were acidic from other recipes I cook. I've thought about adding baking soda to my water for the "quick soak" portion of the cooking for that very reason, to see if helps soften those skins. My great-aunt always cooked beans with baking soda.


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