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From: LoriM (
Subject: Sometimes
Date: May 10, 2003 at 5:26 am PST

In Reply to: Tough Beans! posted by CC on May 9, 2003 at 10:35 am:

How's that for an answer? LOL! Occasionally I have a batch of beans that won't soften no matter how long I cook 'em, and it's either an ingredient in the dish that has toughened the beans, or the beans themselves were old and bad before I started. (I've had it happen to batches of beans that had NO salt, NO tomatoes...just water.) Other times if I just continue to cook the mess out of them, they eventually soften up to edible.

I think one way to take care of that would be to pressure cook the beans separately with kombu and/or baking soda in the water first, then (depending on how "done" you want the final dish) cook them in whatever flavors you are adding. So, to make chili, cook the beans to "nearly done" and then add spices and tomatoes and cook for a few more minutes.

I'm planning on freezing a nice selection of "nearly done" beans for adding to PC recipes. Cheaper than buying canned beans.


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