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Thread: Dried Beans

  1. #1
    Julie Bove Guest

    Default Dried Beans

    I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    some last week using the quick soak method. Put water over them, brought to
    a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    heat for an hour.

    Drained off the water. Rinsed. Replaced water, brought to a boil and let
    simmer. Checked at an hour. They were overcooked!

    I tried again tonight. Followed the same instructions but this time I
    checked at 45 minutes. They were overcooked!

    Has anyone else had beans recently that cooked up super quickly like this?
    Or maybe I got freak beans! I know that when I was younger, we never knew
    for sure how old the beans were that we were buying and older beans do take
    longer to cook. But these are even cooking up more quickly than it says on
    the bag or the sites I have seen with bean cooking instructions.



  2. #2
    sf Guest

    Default Re: Dried Beans

    On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    <[email protected]> wrote:

    > I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    > some last week using the quick soak method. Put water over them, brought to
    > a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    > heat for an hour.
    >
    > Drained off the water. Rinsed. Replaced water, brought to a boil and let
    > simmer. Checked at an hour. They were overcooked!
    >
    > I tried again tonight. Followed the same instructions but this time I
    > checked at 45 minutes. They were overcooked!
    >
    > Has anyone else had beans recently that cooked up super quickly like this?
    > Or maybe I got freak beans! I know that when I was younger, we never knew
    > for sure how old the beans were that we were buying and older beans do take
    > longer to cook. But these are even cooking up more quickly than it says on
    > the bag or the sites I have seen with bean cooking instructions.
    >

    You got super fresh dried beans. I did that recently with small white
    beans. Fortunately, I usually use my beans for things like soup/stew
    and I'm fine with them falling apart. The problem that time was I was
    trying to make chicken "chili" so I wanted the beans to be whole &
    firmer Oh, well. It was tasty anyway.

    --
    Food is an important part of a balanced diet.

  3. #3
    Brooklyn1 Guest

    Default Re: Dried Beans

    On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    <[email protected]> wrote:

    >I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    >some last week using the quick soak method. Put water over them, brought to
    >a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    >heat for an hour.
    >
    >Drained off the water. Rinsed. Replaced water, brought to a boil and let
    >simmer. Checked at an hour. They were overcooked!
    >
    >I tried again tonight. Followed the same instructions but this time I
    >checked at 45 minutes. They were overcooked!
    >
    >Has anyone else had beans recently that cooked up super quickly like this?
    >Or maybe I got freak beans! I know that when I was younger, we never knew
    >for sure how old the beans were that we were buying and older beans do take
    >longer to cook. But these are even cooking up more quickly than it says on
    >the bag or the sites I have seen with bean cooking instructions.


    YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
    How many times I gotta say canned are best, especially for so small a
    quantity. I never cook dried beans unless it's in a recipe and for a
    large amount, like for 16+ quarts of bean soup.

  4. #4
    Malcom \Mal\ Reynolds Guest

    Default Re: Dried Beans

    In article <k2k848$5ek$[email protected]>, "Julie Bove" <[email protected]>
    wrote:

    > I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    > some last week using the quick soak method. Put water over them, brought to
    > a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    > heat for an hour.
    >
    > Drained off the water. Rinsed. Replaced water, brought to a boil and let
    > simmer. Checked at an hour. They were overcooked!
    >
    > I tried again tonight. Followed the same instructions but this time I
    > checked at 45 minutes. They were overcooked!
    >
    > Has anyone else had beans recently that cooked up super quickly like this?
    > Or maybe I got freak beans! I know that when I was younger, we never knew
    > for sure how old the beans were that we were buying and older beans do take
    > longer to cook. But these are even cooking up more quickly than it says on
    > the bag or the sites I have seen with bean cooking instructions.


    the question should be why you didn't check the beans every 15 minutes,
    especially after FU the first batch

  5. #5
    Steve Pope Guest

    Default Re: Dried Beans

    "Julie Bove" <[email protected]>

    > I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    > some last week using the quick soak method. Put water over them, brought to
    > a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    > heat for an hour.
    >
    > Drained off the water. Rinsed. Replaced water, brought to a boil and let
    > simmer. Checked at an hour. They were overcooked!
    >
    > I tried again tonight. Followed the same instructions but this time I
    > checked at 45 minutes. They were overcooked!
    >
    > Has anyone else had beans recently that cooked up super quickly like this?
    > Or maybe I got freak beans!


    There are two problems here:

    (1) The boil-briefy--drain--cook method, although popular, is
    not a reliable way to cook beans. It might work, but you'll
    have much more consistent results if you soak overnight, drain,
    then cook the beans in fresh water.

    (2) First checking beans after 45 minutes is too long. (If you're
    at sea level.) Many common beans (ie. kidneys, pintos) cook within about
    35 to 45 minutes; some can cook in as little as 20 minutes
    (garbanzos, lentils).

    If you're at elevation, checking after one hour is reasonable,
    but possibly not if you've done the quick boil beforehand.
    I recall a cooking time of 1 hour, 55 minutes for pinto beans
    in the Denver area (around 5000 feet elevation).


    Steve

  6. #6
    Julie Bove Guest

    Default Re: Dried Beans


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    > <[email protected]> wrote:
    >
    >> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    >> some last week using the quick soak method. Put water over them, brought
    >> to
    >> a boil, boiled for 2 minutes (as directed on the bag), then took off of
    >> the
    >> heat for an hour.
    >>
    >> Drained off the water. Rinsed. Replaced water, brought to a boil and
    >> let
    >> simmer. Checked at an hour. They were overcooked!
    >>
    >> I tried again tonight. Followed the same instructions but this time I
    >> checked at 45 minutes. They were overcooked!
    >>
    >> Has anyone else had beans recently that cooked up super quickly like
    >> this?
    >> Or maybe I got freak beans! I know that when I was younger, we never
    >> knew
    >> for sure how old the beans were that we were buying and older beans do
    >> take
    >> longer to cook. But these are even cooking up more quickly than it says
    >> on
    >> the bag or the sites I have seen with bean cooking instructions.
    >>

    > You got super fresh dried beans. I did that recently with small white
    > beans. Fortunately, I usually use my beans for things like soup/stew
    > and I'm fine with them falling apart. The problem that time was I was
    > trying to make chicken "chili" so I wanted the beans to be whole &
    > firmer Oh, well. It was tasty anyway.


    Yeah. I'm making chili with these.



  7. #7
    Julie Bove Guest

    Default Re: Dried Beans


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    > <[email protected]> wrote:
    >
    >>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    >>some last week using the quick soak method. Put water over them, brought
    >>to
    >>a boil, boiled for 2 minutes (as directed on the bag), then took off of
    >>the
    >>heat for an hour.
    >>
    >>Drained off the water. Rinsed. Replaced water, brought to a boil and let
    >>simmer. Checked at an hour. They were overcooked!
    >>
    >>I tried again tonight. Followed the same instructions but this time I
    >>checked at 45 minutes. They were overcooked!
    >>
    >>Has anyone else had beans recently that cooked up super quickly like this?
    >>Or maybe I got freak beans! I know that when I was younger, we never knew
    >>for sure how old the beans were that we were buying and older beans do
    >>take
    >>longer to cook. But these are even cooking up more quickly than it says
    >>on
    >>the bag or the sites I have seen with bean cooking instructions.

    >
    > YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
    > How many times I gotta say canned are best, especially for so small a
    > quantity. I never cook dried beans unless it's in a recipe and for a
    > large amount, like for 16+ quarts of bean soup.


    I agree with you there but dried are cheaper and right now I am going for
    cheap.



  8. #8
    Julie Bove Guest

    Default Re: Dried Beans


    "Steve Pope" <[email protected]> wrote in message
    news:k2lfrm$j1f$[email protected]..
    > "Julie Bove" <[email protected]>
    >
    >> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    >> some last week using the quick soak method. Put water over them, brought
    >> to
    >> a boil, boiled for 2 minutes (as directed on the bag), then took off of
    >> the
    >> heat for an hour.
    >>
    >> Drained off the water. Rinsed. Replaced water, brought to a boil and
    >> let
    >> simmer. Checked at an hour. They were overcooked!
    >>
    >> I tried again tonight. Followed the same instructions but this time I
    >> checked at 45 minutes. They were overcooked!
    >>
    >> Has anyone else had beans recently that cooked up super quickly like
    >> this?
    >> Or maybe I got freak beans!

    >
    > There are two problems here:
    >
    > (1) The boil-briefy--drain--cook method, although popular, is
    > not a reliable way to cook beans. It might work, but you'll
    > have much more consistent results if you soak overnight, drain,
    > then cook the beans in fresh water.
    >
    > (2) First checking beans after 45 minutes is too long. (If you're
    > at sea level.) Many common beans (ie. kidneys, pintos) cook within about
    > 35 to 45 minutes; some can cook in as little as 20 minutes
    > (garbanzos, lentils).


    I am at sea level. Used to be a pot of beans would take at least 2 hours to
    cook. The package instructions say to check at an hour. When I looked
    online it said at 1.5 hours.
    >
    > If you're at elevation, checking after one hour is reasonable,
    > but possibly not if you've done the quick boil beforehand.
    > I recall a cooking time of 1 hour, 55 minutes for pinto beans
    > in the Denver area (around 5000 feet elevation).


    Thanks! I remember my mom trying to cook macaroni in Denver. She didn't
    think they would ever cook.



  9. #9
    Steve Pope Guest

    Default Re: Dried Beans

    Julie Bove <[email protected]> wrote:

    >"Steve Pope" <[email protected]> wrote in message


    >> There are two problems here:


    >> (1) The boil-briefy--drain--cook method, although popular, is
    >> not a reliable way to cook beans. It might work, but you'll
    >> have much more consistent results if you soak overnight, drain,
    >> then cook the beans in fresh water.


    >> (2) First checking beans after 45 minutes is too long. (If you're
    >> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
    >> 35 to 45 minutes; some can cook in as little as 20 minutes
    >> (garbanzos, lentils).


    > I am at sea level. Used to be a pot of beans would take at
    > least 2 hours to cook. The package instructions say to check
    > at an hour. When I looked online it said at 1.5 hours.


    If you don't soak overnight, the times might be that long.

    Also if you don't change the water before cooking them; if
    you add other ingredients; or if your water has unusual
    chemistry.

    Steve

  10. #10
    Julie Bove Guest

    Default Re: Dried Beans


    "Steve Pope" <[email protected]> wrote in message
    news:k2llr9$lkh$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    >>"Steve Pope" <[email protected]> wrote in message

    >
    >>> There are two problems here:

    >
    >>> (1) The boil-briefy--drain--cook method, although popular, is
    >>> not a reliable way to cook beans. It might work, but you'll
    >>> have much more consistent results if you soak overnight, drain,
    >>> then cook the beans in fresh water.

    >
    >>> (2) First checking beans after 45 minutes is too long. (If you're
    >>> at sea level.) Many common beans (ie. kidneys, pintos) cook within
    >>> about
    >>> 35 to 45 minutes; some can cook in as little as 20 minutes
    >>> (garbanzos, lentils).

    >
    >> I am at sea level. Used to be a pot of beans would take at
    >> least 2 hours to cook. The package instructions say to check
    >> at an hour. When I looked online it said at 1.5 hours.

    >
    > If you don't soak overnight, the times might be that long.


    This was with overnight soaking. I did the quick soak so the times should
    have been the same. I think.
    >
    > Also if you don't change the water before cooking them; if
    > you add other ingredients; or if your water has unusual
    > chemistry.


    I did change the water and I didn't add anything.



  11. #11
    Steve Pope Guest

    Default Re: Dried Beans

    Julie Bove <[email protected]> wrote:

    >"Steve Pope" <[email protected]> wrote in message


    >> Julie Bove <[email protected]> wrote:


    >>> I am at sea level. Used to be a pot of beans would take at
    >>> least 2 hours to cook. The package instructions say to check
    >>> at an hour. When I looked online it said at 1.5 hours.


    >> If you don't soak overnight, the times might be that long.


    >This was with overnight soaking. I did the quick soak so the times should
    >have been the same. I think.


    >> Also if you don't change the water before cooking them; if
    >> you add other ingredients; or if your water has unusual
    >> chemistry.


    >I did change the water and I didn't add anything.


    So, your experience is that at sea level, following overnight soaking,
    changing the water, but not adding anything, beans have taken
    two hours to cook?

    That's not my experience at all. Maximum has been about 70 minutes,
    minimum 40 minutes (for common beans).

    I do tend to buy beans shortly before needing to cook them, maybe
    that is part of the difference; I do not salt them until they're
    nearly cooked, and then only minimally; but I suspect the biggest
    difference here is tap water chemistry.

    Steve

  12. #12
    Julie Bove Guest

    Default Re: Dried Beans


    "Steve Pope" <[email protected]> wrote in message
    news:k2lnl8$mb4$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    >>"Steve Pope" <[email protected]> wrote in message

    >
    >>> Julie Bove <[email protected]> wrote:

    >
    >>>> I am at sea level. Used to be a pot of beans would take at
    >>>> least 2 hours to cook. The package instructions say to check
    >>>> at an hour. When I looked online it said at 1.5 hours.

    >
    >>> If you don't soak overnight, the times might be that long.

    >
    >>This was with overnight soaking. I did the quick soak so the times should
    >>have been the same. I think.

    >
    >>> Also if you don't change the water before cooking them; if
    >>> you add other ingredients; or if your water has unusual
    >>> chemistry.

    >
    >>I did change the water and I didn't add anything.

    >
    > So, your experience is that at sea level, following overnight soaking,
    > changing the water, but not adding anything, beans have taken
    > two hours to cook?


    They used to. Yes. But this was in the days before they had expiration
    dates on them. My presumtion is that the beans were old.
    >
    > That's not my experience at all. Maximum has been about 70 minutes,
    > minimum 40 minutes (for common beans).


    Really?
    >
    > I do tend to buy beans shortly before needing to cook them, maybe
    > that is part of the difference; I do not salt them until they're
    > nearly cooked, and then only minimally; but I suspect the biggest
    > difference here is tap water chemistry.


    That could be. We have really soft water here.



  13. #13
    Steve Pope Guest

    Default Re: Dried Beans

    Julie Bove <[email protected]> wrote:

    >"Steve Pope" <[email protected]> wrote in message


    >> That's not my experience at all. Maximum has been about 70 minutes,
    >> minimum 40 minutes (for common beans).


    >Really?


    >> I do tend to buy beans shortly before needing to cook them, maybe
    >> that is part of the difference; I do not salt them until they're
    >> nearly cooked, and then only minimally; but I suspect the biggest
    >> difference here is tap water chemistry.


    >That could be. We have really soft water here.


    That could explain things.

    Another possibility is if you're not boiling not vigorously enough
    (or under some conditions too vigorously) it could take longer. There
    needs to be boiling heat transfer into the interior of the beans.

    Check this out:

    http://en.wikipedia.org/wiki/Nucleat...cleate_boiling

    If you look at the first diagram at the top of the page, there
    is a region of inefficient heat transfer (the transition region).
    Paradoxically, in this region, turning up the burner
    will result in less heat transfer.

    Personally I put a lid on the pot, but cracked open about 1/4"; and
    set the burner so that the pot just barely doesn't boil over.
    So a fairly vigorous boil.

    Steve

  14. #14
    Julie Bove Guest

    Default Re: Dried Beans


    "Steve Pope" <[email protected]> wrote in message
    news:k2lq8t$n3c$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    >>"Steve Pope" <[email protected]> wrote in message

    >
    >>> That's not my experience at all. Maximum has been about 70 minutes,
    >>> minimum 40 minutes (for common beans).

    >
    >>Really?

    >
    >>> I do tend to buy beans shortly before needing to cook them, maybe
    >>> that is part of the difference; I do not salt them until they're
    >>> nearly cooked, and then only minimally; but I suspect the biggest
    >>> difference here is tap water chemistry.

    >
    >>That could be. We have really soft water here.

    >
    > That could explain things.
    >
    > Another possibility is if you're not boiling not vigorously enough
    > (or under some conditions too vigorously) it could take longer. There
    > needs to be boiling heat transfer into the interior of the beans.
    >
    > Check this out:
    >
    > http://en.wikipedia.org/wiki/Nucleat...cleate_boiling
    >
    > If you look at the first diagram at the top of the page, there
    > is a region of inefficient heat transfer (the transition region).
    > Paradoxically, in this region, turning up the burner
    > will result in less heat transfer.
    >
    > Personally I put a lid on the pot, but cracked open about 1/4"; and
    > set the burner so that the pot just barely doesn't boil over.
    > So a fairly vigorous boil.


    Thanks!



  15. #15
    Brooklyn1 Guest

    Default Re: Dried Beans

    On Mon, 10 Sep 2012 14:03:18 -0700, "Julie Bove"
    <[email protected]> wrote:

    >
    >"Brooklyn1" <Gravesend1> wrote in message
    >news:[email protected]. .
    >> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    >> <[email protected]> wrote:
    >>
    >>>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    >>>some last week using the quick soak method. Put water over them, brought
    >>>to
    >>>a boil, boiled for 2 minutes (as directed on the bag), then took off of
    >>>the
    >>>heat for an hour.
    >>>
    >>>Drained off the water. Rinsed. Replaced water, brought to a boil and let
    >>>simmer. Checked at an hour. They were overcooked!
    >>>
    >>>I tried again tonight. Followed the same instructions but this time I
    >>>checked at 45 minutes. They were overcooked!
    >>>
    >>>Has anyone else had beans recently that cooked up super quickly like this?
    >>>Or maybe I got freak beans! I know that when I was younger, we never knew
    >>>for sure how old the beans were that we were buying and older beans do
    >>>take
    >>>longer to cook. But these are even cooking up more quickly than it says
    >>>on
    >>>the bag or the sites I have seen with bean cooking instructions.

    >>
    >> YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
    >> How many times I gotta say canned are best, especially for so small a
    >> quantity. I never cook dried beans unless it's in a recipe and for a
    >> large amount, like for 16+ quarts of bean soup.

    >
    >I agree with you there but dried are cheaper and right now I am going for
    >cheap.


    No way are dried cheaper when making so small an amount... and look at
    all the time you wasted.... plus you wasted all your beans. Your
    beans didn't turn out well because you weren't willing to make the
    effort to watch over your pot, and no other reason. And don't you
    dare blame the beans, beans do NOT get old... I have dried beans in my
    pantry for more than forty years and they still cook up perfectly

  16. #16
    [email protected] Guest

    Default Re: Dried Beans

    On Sep 10, 4:24*am, "Julie Bove" <julieb...@frontier.com> wrote:
    > I bought a bag of Light Red Kidney beans, the Fred Meyer brand. *I cooked
    > some last week using the quick soak method. *Put water over them, brought to
    > a boil, boiled for 2 minutes (as directed on the bag), then took off of the
    > heat for an hour.
    >
    > Drained off the water. *Rinsed. *Replaced water, brought to a boil and let
    > simmer. *Checked at an hour. *They were overcooked!
    >
    > I tried again tonight. *Followed the same instructions but this time I
    > checked at 45 minutes. *They were overcooked!
    >
    > Has anyone else had beans recently that cooked up super quickly like this?
    > Or maybe I got freak beans! *I know that when I was younger, we never knew
    > for sure how old the beans were that we were buying and older beans do take
    > longer to cook. *But these are even cooking up more quickly than it says on
    > the bag or the sites I have seen with bean cooking instructions.


    Define overcooked. Growing up we would have either fish, salmon
    croquettes, or tuna noodle casserole; macaroni and cheese; dried
    beans; and cornbread every Friday night for supper. Mom usually put
    the beans on to cook by one o'clock and we ate around 5:30 when my dad
    got home from work. I don't recall the beans ever being overcooked.
    In fact, the few times mom didn't get the beans on until late there
    would be complaints about the beans not being done.

  17. #17
    sf Guest

    Default Re: Dried Beans

    On Mon, 10 Sep 2012 19:42:46 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >
    > (1) The boil-briefy--drain--cook method, although popular, is
    > not a reliable way to cook beans. It might work, but you'll
    > have much more consistent results if you soak overnight, drain,
    > then cook the beans in fresh water.


    Which doesn't work if you decide you want beans for dinner and it's
    2PM on the day you want them.
    >
    > (2) First checking beans after 45 minutes is too long. (If you're
    > at sea level.) Many common beans (ie. kidneys, pintos) cook within about
    > 35 to 45 minutes; some can cook in as little as 20 minutes
    > (garbanzos, lentils).


    *Now* you tell me.

    It really does matter how fresh they are. I've cooked beans for hours
    before they were tender.

    --
    Food is an important part of a balanced diet.

  18. #18
    Julie Bove Guest

    Default Re: Dried Beans


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Mon, 10 Sep 2012 14:03:18 -0700, "Julie Bove"
    > <[email protected]> wrote:
    >
    >>
    >>"Brooklyn1" <Gravesend1> wrote in message
    >>news:[email protected] ..
    >>> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
    >>> <[email protected]> wrote:
    >>>
    >>>>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I
    >>>>cooked
    >>>>some last week using the quick soak method. Put water over them,
    >>>>brought
    >>>>to
    >>>>a boil, boiled for 2 minutes (as directed on the bag), then took off of
    >>>>the
    >>>>heat for an hour.
    >>>>
    >>>>Drained off the water. Rinsed. Replaced water, brought to a boil and
    >>>>let
    >>>>simmer. Checked at an hour. They were overcooked!
    >>>>
    >>>>I tried again tonight. Followed the same instructions but this time I
    >>>>checked at 45 minutes. They were overcooked!
    >>>>
    >>>>Has anyone else had beans recently that cooked up super quickly like
    >>>>this?
    >>>>Or maybe I got freak beans! I know that when I was younger, we never
    >>>>knew
    >>>>for sure how old the beans were that we were buying and older beans do
    >>>>take
    >>>>longer to cook. But these are even cooking up more quickly than it says
    >>>>on
    >>>>the bag or the sites I have seen with bean cooking instructions.
    >>>
    >>> YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
    >>> How many times I gotta say canned are best, especially for so small a
    >>> quantity. I never cook dried beans unless it's in a recipe and for a
    >>> large amount, like for 16+ quarts of bean soup.

    >>
    >>I agree with you there but dried are cheaper and right now I am going for
    >>cheap.

    >
    > No way are dried cheaper when making so small an amount... and look at
    > all the time you wasted.... plus you wasted all your beans. Your
    > beans didn't turn out well because you weren't willing to make the
    > effort to watch over your pot, and no other reason. And don't you
    > dare blame the beans, beans do NOT get old... I have dried beans in my
    > pantry for more than forty years and they still cook up perfectly


    No, the end result was edible. I have made better chili to be sure. But
    what I was after was a cheap dish. I bought a different salsa because it
    was on sale. There was a slightly odd taste to the dish and it was a tad
    too spicy. But perfectly edible for me. Somebody else might have
    complained.



  19. #19
    Julie Bove Guest

    Default Re: Dried Beans


    <[email protected]> wrote in message
    news:[email protected]m...
    On Sep 10, 4:24 am, "Julie Bove" <julieb...@frontier.com> wrote:
    > I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
    > some last week using the quick soak method. Put water over them, brought
    > to
    > a boil, boiled for 2 minutes (as directed on the bag), then took off of
    > the
    > heat for an hour.
    >
    > Drained off the water. Rinsed. Replaced water, brought to a boil and let
    > simmer. Checked at an hour. They were overcooked!
    >
    > I tried again tonight. Followed the same instructions but this time I
    > checked at 45 minutes. They were overcooked!
    >
    > Has anyone else had beans recently that cooked up super quickly like this?
    > Or maybe I got freak beans! I know that when I was younger, we never knew
    > for sure how old the beans were that we were buying and older beans do
    > take
    > longer to cook. But these are even cooking up more quickly than it says on
    > the bag or the sites I have seen with bean cooking instructions.


    Define overcooked. Growing up we would have either fish, salmon
    croquettes, or tuna noodle casserole; macaroni and cheese; dried
    beans; and cornbread every Friday night for supper. Mom usually put
    the beans on to cook by one o'clock and we ate around 5:30 when my dad
    got home from work. I don't recall the beans ever being overcooked.
    In fact, the few times mom didn't get the beans on until late there
    would be complaints about the beans not being done.

    As in many beans split open and all slightly mushy. Not as mushy as when I
    cooked them for an hour though. I would have preferred a firmer texture but
    being in a chili it wasn't as noticeable. I put in a lot of onions, green
    and red peppers and ground beef.

    One thing I have learned though is not to put any salt or tomatoes in with
    the beans until they are done. This is something that I think I didn't know
    to do when I was younger. And that could be why they didn't get soft in a
    timely fashion.



  20. #20
    Julie Bove Guest

    Default Re: Dried Beans


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 10 Sep 2012 19:42:46 +0000 (UTC), [email protected]
    > (Steve Pope) wrote:
    >
    >>
    >> (1) The boil-briefy--drain--cook method, although popular, is
    >> not a reliable way to cook beans. It might work, but you'll
    >> have much more consistent results if you soak overnight, drain,
    >> then cook the beans in fresh water.

    >
    > Which doesn't work if you decide you want beans for dinner and it's
    > 2PM on the day you want them.


    That and... I have read/heard a lot recently that if you soak the beans for
    too long they will ferment and that will make the flavor off! When I used
    to soak them overnight, it was literally overnight. I would put them to
    soak before I went to bed and then I might not start cooking them until 2:00
    or 3:00 the next afternoon. I have heard/read that the ideal soaking time
    is 5 hours. That time frame doesn't necessarily always work for me. Can
    sometimes but not always.

    >>
    >> (2) First checking beans after 45 minutes is too long. (If you're
    >> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
    >> 35 to 45 minutes; some can cook in as little as 20 minutes
    >> (garbanzos, lentils).

    >
    > *Now* you tell me.
    >
    > It really does matter how fresh they are. I've cooked beans for hours
    > before they were tender.


    I know that lentils don't take long to cook. I don't think I have ever
    cooked garbanzos from scratch but I do have some now so I will remember to
    check them early.

    What I really should have done was trusted my nose! But I didn't. At one
    point, they smelled done to me. And I believe they were. But I was busy
    doing something else and put it off. I can also tell with potatoes,
    cookies, bread and often with cake simply by the way it smells. I screwed
    up on that chicken too. I actually had a thought in my mind that it smelled
    right to me but again I was busy and by the time I got into the kitchen, it
    was slightly burned.



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