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From: Paul (cache-rp03.proxy.aol.com)
In Reply to: Hard black beans and other questions posted by Laurel on July 23, 2003 at 12:57 pm:
As I'm writing this I'm still waiting for my black beans, after four hours of cooking (the recipe called for but two hours...)to get soft enough to eat. They're still crunchy. A few years ago I tried this recipe with the same result. This time I added the red wine and salt a full two hours after cooking instead of after only 45 minutes as the recipe said. I thought perhaps the salt/alcohol maintained the hardness of the beans. No dice. These beans have been sitting in my pantry quite a while. But beans seem so dry and lifeless even when just purchased that I figured that aging does no harm. But apparently old black beans just never get done.
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