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DPDAVIS Posts: 3,571
11/26/17 6:11 P

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I also soak my beans over night

ZELDA13's Photo ZELDA13 SparkPoints: (84,477)
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11/5/17 2:07 P

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Thanks for posting this. It looks like the tomatoes were the problem instead of the salt. Good to know.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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USERSMYNAME Posts: 122
10/31/17 4:30 P

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If you are like me then you have always heard to NEVER salt your beans while they are cooking because they won't get soft. But then I read an article that references Cook's Illustrated "The Science of Good Cooking". See link below. My beans are always so inconsistent (from crunchy to bursting out of their skins, all in the same batch) that I went back to canned beans. But after reading this, I may give dried beans another try

www.thekitchn.com/think-salt-is-the-enemy-
of-perfect-beans-think-again-196470


ZELDA13's Photo ZELDA13 SparkPoints: (84,477)
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10/31/17 12:34 A

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If I think of it I soak my beans overnight. If not, I bring to a slow boil for 10 minutes, turn the heat off and let them sit for 2 hours or so and then finish them. I like the liquid in my beans to thicken for a lot of dishes, especially great northern beans as a side dish. To get that, I don't rinse them after soaking or simmering but continue cooking in the same water until they're done. I also do not add salt until they are soft. That was a mistake I made when making baked beans. They never did get very soft after too many hours of cooking.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

Life is not measured by the number of breaths we take, but by the moments that take our breath away.


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NANROCKS's Photo NANROCKS Posts: 635
9/19/17 8:05 P

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The age of the bean has something to do with it...if you've had them for awhile, or if they sat on the shelf at the grocery store they might not get soft for days!

My go to, when in a hurry, is to boil covered (a couple inches over) beans for 10 minutes. Let them sit for about an hour, then cook them for a couple of hours on the stovetop (or put them in the crockpot overnight if I have time, after soaking.)

Thankful...Grateful...Joyful...Blessed.



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9/12/17 6:15 A

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JMELBERG got me wondering ... would it be so difficult to put a couple of cooking methods on the package?

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JMELBERG SparkPoints: (33,093)
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9/8/17 5:00 P

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It all depends on the age of the dried beans. And that is not something that is written on the package. I use the 8 hours soak method and put the beans in the crockpot for 8 hours. But sometimes to reach the consistency I want I have to let them cook for additional time. Last time I did pinto beans they took 6 hours in the crockpot. But the last navy beans I did took about 12 hours cooking time.

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9/8/17 7:27 A

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I've never done them in a crockpot, but I do soak the ones needing it overnight.

Drain the water and rinse with fresh water. Then simmer with water in a large pot. The amount of time depends on the bean.

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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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BIRDIE2U's Photo BIRDIE2U SparkPoints: (348)
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9/7/17 9:29 P

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What is your "go to" method for cooking dry beans? I usually soak overnight and then cook them all day in the crock pot but I never get quite the consistency that I want.

-Birdie


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