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EXFULGERE Posts: 776
1/4/11 3:30 P

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we eat tons of beans of many varieties in our house. to make things easy and quick i cook large batches of beans. other posters are right: soak overnight, cook by themselves until tender. i use a slow cooker or counter-top skillet. i store what i'll use for a couple of meals in the fridge, and the excess i'll put in the freezer in a zipper bag or freezer container, with some of the cooking liquid. they freeze beautifully. i cook organic beans without any salt, and it's a lot less expensive than buying the same thing canned.

'Circumstances are beyond human control, but our conduct is in our own power.'

Benjamin Disraeli


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SUNNY112358's Photo SUNNY112358 Posts: 1,285
1/3/11 3:10 A

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I soak all my legumes/pulses, even lentils and split peas, in several changes of cold water. This helps reduce flatulence. If I haven't planned ahead and put them on to soak the night before, I soak them in hot water (but do not boil them because this partly cooks them).
In Greece they add a heaped tsp or so of bicarbonate of soda (NB not baking powder) towards the end of soaking time of chick peas/garbanzos (when they've already swelled up) because these take forever to cook and this really does help them to soften. I imagine the same tip would work for any beans. Rinse very thoroughly before cooking as usual.
I usually do my beans in the pressure cooker but they also cook well in a slow cooker.
Never add salt or acidic foods such as tomatoes at the beginning of cooking time, only towards the end when they've already softened.

Pan metron ariston.


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ARIZONAHIKER's Photo ARIZONAHIKER Posts: 236
12/30/10 1:33 A

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Keep in mind that if you are cooking the dried beans with any kind of tomatoes, they may never soften up. I use low sodium canned beans in my chili.

Hope your boyfriend feels better!

Impossible standards just make life difficult.

Weight loss is a lot like hiking. Instead of looking up at the top of a hill/mountain and thinking I won't be able to do it, I just keep my eyes 5 ft. ahead of me and eventually, I'll make it to the top! Just like weight loss, if I look at the 66 pounds I need to lose, it is overwhelming. I'm just going to concentrate on 10 pounds at a time. Before I know it, I'll reach my goal!


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SANYA_SHNICK's Photo SANYA_SHNICK Posts: 709
12/12/10 12:11 P

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hi everyone, thanks for your help! it turns out i think my solution may have to be to just not make dishes with kidney beans after all. apparently kidney beans are high in purine which can act as a trigger for a gout outbreak - which my boyfriend unfortunately has. i made the dish tuesday night and by thursday he had to call out of work because his foot hurt so badly.

next time i make this dish i will stick to the pinto beans - which tend to be softer anyhow.

either way - thanks again!

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JOAN68's Photo JOAN68 Posts: 366
12/9/10 11:02 A

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Here's my suggestion. When you get ready to soak your beans, be sure to parboil them for 5 minutes, then let them cool and set overnight. The heat from the parboil(just bring to full boil for 5 mins)will help soften the beans. I would cook the beans completely, get them to the doneness I want, then add to the chili mixture. Hope this will help. Be sure your beans are of good quality. Sometimes you can get beans (even dried ones) that someone hasn't handled correctly in shipping. If you made your 2 batches from the same bag of beans, I would try a new bag. Here in SC, I use Pinto beans, they are great in chili. Good luck. J

Joan
SC



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AMYMAY914's Photo AMYMAY914 Posts: 8
12/7/10 9:21 P

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When I use dry beans - I have to cook them for CONSIDERABLY longer than recommended...thought it was due to altitude though. I always try eating one prior to putting it in the recipe.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,158
12/7/10 8:29 P

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I soak the beans for more than 12 hours and then drain. Cover with cold water, bring to a boil and simmer till soft. However that sounds like what you are doing. I don't have a clue as to what might be going on.

co-leader of Love to Cook


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SANYA_SHNICK's Photo SANYA_SHNICK Posts: 709
12/7/10 8:14 P

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Hi,

I have this recipe that I have used a couple of times for vegetarian chili. It calls for red kidney beans, and every time I make it the beans are still crunchy.

So far I have tried soaking the kidney beans overnight, and keeping the simmer going for considerably longer than the recipe calls for.

Any ideas?

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