I don't think so. I was just trying plain cook the beans in just water. I think this would be easier to figure out if all of my beans in the pot were under cooked instead of just 1/4 of them. Its very strange.
current weight: 159.2
Fitness Minutes: (6,555)
3/31/14 1:18 P
Is it possible that your beans recipe has been adjusted for a higher altitude than what you're at now? This can make a difference because the air pressure difference between Denver and LA is enough to significantly change how a recipe works.
current weight: -0.8 under
Fitness Minutes: (3,370)
3/31/14 1:10 P
I sort them. I could see if it was just one or two that I missed but there are enough crunchy beans that you get one in almost every bite. I have been buying them at wal mart. I am going to try a different store and see if that helps. Maybe its my water? Maybe I should just try and find canned low sodium beans and rinse them.
I don't get it. I used to cook dry beans when I lived in Alaska and never had this problem. Now I can't seem to get them to cook even.
I was leaning toward maybe them being old beans. I am not sure what place around here would sell more dry beans. Well at least beans are cheap, i'll just try different places and different beans until I find some good ones. I really only want white northern beans and black beans. Maybe those don't sell as well as pinto or kidney?
I've also heard that it matters how long those beans have been in stock, waiting for us to buy them. Try to buy from a place that moves them regularly.
Also, are you mixing several types in your cooking? I usually do, but each variety will cook at a slightly different rate.
When I do beans, I soak them in a couple exhanges of water overnight, and then simmer them until they're almost cooked before I use them in recipes. (You can do this ahead of time and freeze them in plastic zipper bags). Most of my beany stuff is finished in my slow cooker - soups or stews, etc.
I've also heard that adding salt to the water will toughen them. Experimentation, I guess!
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current weight: 231.0
Fitness Minutes: (3,370)
3/31/14 10:50 A
I have plenty of recipes for beans but every time I cook dry beans they cook uneven. I have tried 4 times with 2 different bags of beans, soaking for different lengths of times, cooking at different temperatures, I soak and cook in plain water. I always end up with some beans so soft they are disintegrating and some still crunchy.
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