Do you soak longer than 6 hours? That could be the reason. Have you tried the no soak stovetop method? I bring the beans to a boil, simmer for 2 hours, adding water as necessary. It hasn't failed me yet and the liquid makes a great soup base.
Every time I cook dry beans. they shed their skins. It doesn't affect the flavor but looks lousy. I soak according to directions and cook over low heat. This has happened with Great Northern, Black eyed peas and canneloni beans. Any suggestions??
Bob from Cape Cod E.S.T. 28 mi. out in the Atlantic
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