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Thread: Question about dried beans that didn't soften like they should?

  1. #1
    King's Crown Guest

    Default Question about dried beans that didn't soften like they should?

    The below recipe actually turned out quite good, but the beans just never
    got as soft as they should be. I cooked them for 7 hours on low and then 2
    hours on high when I saw the beans were still hard. After 9 hours I was
    home for the day and dumped the whole thing out into a large pan and put it
    on the stove. I simmered another 2 hours. This thicken the sauce to a
    really tasty BBQ sauce and the beans were edible, but still not as soft as
    they should be. I don't want to give up on this recipe. I just wondered
    what was going on with my beans? Anyone else ever have this problem?
    Cheers, Lynne

    Slow Cooked Ranch-Style Brisket And Beans

    1 pound dried pinto beans
    2 cups hot water
    1 large onion chopped
    1-1/2 cups ketchup
    3 tablespoons Worcestershire sauce
    1 tablespoon prepared mustard
    1/4 cup red wine vinegar
    1/4 cup packed brown sugar
    1/2 teaspoon seasoned salt
    1 teaspoon liquid smoke flavoring
    3 pounds beef brisket -- boned, trimmed of fat

    ---------------------------------
    In a 4 or 5-quart electric slow cooker, combine the pinto beans, water, and
    onion. In a medium bowl, mix together the ketchup, Worcestershire sauce,
    mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of
    the ketchup mixture into the beans in the slow cooker. Place the brisket on
    top of the beans; cut to fit into the pot if necessary. Spread the remaining
    ketchup mixture over the top of the brisket Cover and cook on the low heat
    setting 9 to 10 hours, stirring once or twice, if possible, until the beans
    and beef are tender. Skim off any excess fat from the top. To serve, slice
    the meat across the grain and serve with the beans

    Yield: 6 servings



  2. #2
    Lynn from Fargo Ografmorffig Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mar 9, 1:06*pm, "King's Crown" <qo...@comcast.net> wrote:
    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. *I cooked them for 7 hours on low and then 2
    > hours on high when I saw the beans were still hard. *After 9 hours I was
    > home for the day and dumped the whole thing out into a large pan and put it
    > on the stove. *I simmered another 2 hours. *This thicken the sauce toa
    > really tasty BBQ sauce and the beans were edible, but still not as soft as
    > they should be. *I don't want to give up on this recipe. *I just wondered
    > what was going on with my beans? *Anyone else ever have this problem?
    > Cheers, Lynne
    >
    > Slow Cooked Ranch-Style Brisket And Beans
    >
    > 1 pound dried pinto beans
    > 2 cups hot water
    > 1 large onion chopped
    > 1-1/2 cups ketchup
    > 3 tablespoons Worcestershire sauce
    > 1 tablespoon prepared mustard
    > 1/4 cup red wine vinegar
    > 1/4 cup packed brown sugar
    > 1/2 teaspoon seasoned salt
    > 1 teaspoon liquid smoke flavoring
    > 3 pounds beef brisket -- boned, trimmed of fat
    >
    > ---------------------------------
    > In a 4 or 5-quart electric slow cooker, combine the pinto beans, water, and
    > onion. In a medium bowl, mix together the ketchup, Worcestershire sauce,
    > mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir halfof
    > the ketchup mixture into the beans in the slow cooker. Place the brisket on
    > top of the beans; cut to fit into the pot if necessary. Spread the remaining
    > ketchup mixture over the top of the brisket Cover and cook on the low heat
    > setting 9 to 10 hours, stirring once or twice, if possible, until the beans
    > and beef are tender. Skim off any excess fat from the top. To serve, slice
    > the meat across the grain and serve with the beans
    >
    > Yield: 6 servings

    ============================

    Lynne (nice name!)

    You must do either the overnight soak or the 2 minute boil of the dry
    beans before you put all that sugar (catsup Worcestershire etc) in
    with the beans.

    If you've ever cooked fruit you know that if you cook the fruit in
    sugared liquid (simple syrup) the fruit will tend to stay firmer and
    whole or whatever size you cut it. If you cook the same fruit in
    plain water you can add the sugar when the fruit is soft.

    It's like the difference between fried apples (in butter and brown
    sugar) and apple butter (cook the apples then add the sugar and cook
    some more).

    The 2 minute boil is putting the beans im a fegular pot with water to
    cover. Bring this to a boil and reduce heat to mdium. Cook the beans
    for 2 minutes and remove from heat. Let stand one hour. Drain 'em and
    transfer to your crock pot. You add the rest of the ingredients and
    you're good to go.

    Or, you can just use canned beans.
    Lynn in Fargo



  3. #3
    King's Crown Guest

    Default Re: Question about dried beans that didn't soften like they should?


    "Lynn from Fargo Ografmorffig" <[email protected]> wrote in message
    news:[email protected]..
    On Mar 9, 1:06 pm, "King's Crown" <qo...@comcast.net> wrote:
    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. I cooked them for 7 hours on low and then 2
    > hours on high when I saw the beans were still hard. After 9 hours I was
    > home for the day and dumped the whole thing out into a large pan and put
    > it
    > on the stove. I simmered another 2 hours. This thicken the sauce to a
    > really tasty BBQ sauce and the beans were edible, but still not as soft as
    > they should be. I don't want to give up on this recipe. I just wondered
    > what was going on with my beans? Anyone else ever have this problem?
    > Cheers, Lynne
    >
    > Slow Cooked Ranch-Style Brisket And Beans

    <snip>============================

    <Lynne (nice name!)>

    I agree!

    <You must do either the overnight soak or the 2 minute boil of the dry
    beans before you put all that sugar (catsup Worcestershire etc) in
    with the beans.

    <snip>

    Or, you can just use canned beans.
    Lynn in Fargo>

    I did not know that about the sugar and beans!

    I seldom use canned beans. I've cooked dried beans overnight in a crockpot
    without a soak many times. By just washing them adding water and plugging
    them in. I then in the morning freeze in 2 cup portions for recipes. Of
    course there is no sugar added to these. So, I thought cooking all day
    would be fine with this recipe. I didn't know the sugars in the BBQ sauce
    would be working against me! So, I'll soak these first before proceeding
    with the recipe and 2nd time.

    Thanks so much for explaining that to me. I was just stumped. My poor
    family was standing around in the kitchen like little urchins from the
    "Oliver" movie with empty bowls for hours!

    Lynne




  4. #4
    Dora Guest

    Default Re: Question about dried beans that didn't soften like they should?

    King's Crown wrote:
    > The below recipe actually turned out quite good, but the beans just
    > never got as soft as they should be.


    <snipped>

    How old were the beans? This makes a big difference.

    Dora

  5. #5
    King's Crown Guest

    Default Re: Question about dried beans that didn't soften like they should?


    "Dora" <[email protected]> wrote in message
    news:[email protected]..
    > King's Crown wrote:
    >> The below recipe actually turned out quite good, but the beans just
    >> never got as soft as they should be.

    >
    > <snipped>
    >
    > How old were the beans? This makes a big difference.
    >
    > Dora


    Brand new bag from the store. Don't know how old it was before it got
    there.

    Lynne



  6. #6
    brooklyn1 Guest

    Default Re: Question about dried beans that didn't soften like they should?


    "Dora" <[email protected]> wrote in message
    news:[email protected]..
    > King's Crown wrote:
    >> The below recipe actually turned out quite good, but the beans just
    >> never got as soft as they should be.

    >
    > <snipped>
    >
    > How old were the beans? This makes a big difference.
    >
    > Dora


    The age of the beans is of so little consequence as not to be considered.
    The problem with that recipe is all the salt and sugar in those ingredients
    and all that vinegar... dried beans need to be first cooked with as little
    salt, sugar, and acid as possible.



  7. #7
    Nancy2 Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mar 9, 2:06 pm, "King's Crown" <qo...@comcast.net> wrote:
    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. I cooked them for 7 hours on low and then 2
    > hours on high when I saw the beans were still hard. After 9 hours I was
    > home for the day and dumped the whole thing out into a large pan and put it
    > on the stove. I simmered another 2 hours. This thicken the sauce to a
    > really tasty BBQ sauce and the beans were edible, but still not as soft as
    > they should be. I don't want to give up on this recipe. I just wondered
    > what was going on with my beans? Anyone else ever have this problem?
    > Cheers, Lynne
    >
    > Slow Cooked Ranch-Style Brisket And Beans
    >
    > 1 pound dried pinto beans
    > 2 cups hot water
    > 1 large onion chopped
    > 1-1/2 cups ketchup
    > 3 tablespoons Worcestershire sauce
    > 1 tablespoon prepared mustard
    > 1/4 cup red wine vinegar
    > 1/4 cup packed brown sugar
    > 1/2 teaspoon seasoned salt
    > 1 teaspoon liquid smoke flavoring
    > 3 pounds beef brisket -- boned, trimmed of fat
    >
    > ---------------------------------
    > In a 4 or 5-quart electric slow cooker, combine the pinto beans, water, and
    > onion. In a medium bowl, mix together the ketchup, Worcestershire sauce,
    > mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of
    > the ketchup mixture into the beans in the slow cooker. Place the brisket on
    > top of the beans; cut to fit into the pot if necessary. Spread the remaining
    > ketchup mixture over the top of the brisket Cover and cook on the low heat
    > setting 9 to 10 hours, stirring once or twice, if possible, until the beans
    > and beef are tender. Skim off any excess fat from the top. To serve, slice
    > the meat across the grain and serve with the beans
    >
    > Yield: 6 servings


    I don't know about the other ingredients, but I do know that if you
    put salt (or salty products) in with the beans at the beginning of
    their cook time, the beans stay hard. Add the salt after the beans
    are soft.

    N.

  8. #8
    Christine Dabney Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mon, 9 Mar 2009 13:36:24 -0700 (PDT), Nancy2
    <[email protected]> wrote:



    >I don't know about the other ingredients, but I do know that if you
    >put salt (or salty products) in with the beans at the beginning of
    >their cook time, the beans stay hard. Add the salt after the beans
    >are soft.
    >
    >N.


    That has been disproven, I think, by various folks including Russ
    Parsons of the LA Times.

    I think the acid might be a problem, or the beans themselves. If the
    beans are very old, they might be so dried out that they never get
    soft. If the acidic ingredients are added too early, they can
    interfere with the softening.

    Christine
    --
    http://nightstirrings.blogspot.com

  9. #9
    notbob Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On 2009-03-09, King's Crown <[email protected]> wrote:
    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. I cooked them for 7 hours on low and then 2


    > 1 pound dried pinto beans


    Pinto beans come out perfect if your boil them --WITHOUT SOAKING!-- at a
    slow rolling boil, so the beans are circulated off the bottom by the boil.
    At sea-level, they should cook in under two hours. At 7000+ ft, approx 4
    hrs. The skins will be soft, as will the center.

    nb

  10. #10
    Chemiker Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mon, 09 Mar 2009 14:43:19 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Mon, 9 Mar 2009 13:36:24 -0700 (PDT), Nancy2
    ><[email protected]> wrote:


    >I think the acid might be a problem, or the beans themselves. If the
    >beans are very old, they might be so dried out that they never get
    >soft. If the acidic ingredients are added too early, they can
    >interfere with the softening.
    >
    >Christine

    I tend to agree. Not only age, but storage conditions
    might be a problem also. Heat.

    Point: Garden seeds are dated for planting season. FOr
    a reason. Older seeds lost some of their germination
    power, even if packed in nitrogen and kept cool.

    Point: Made red beans and rice the other day. USed
    some Equadoran red beans, about a year old. They
    showed no bubbling after an all-night soak. They
    stayed hard, the dish was inedible and was thrown out.

    Bought some fresh kidney beans (check the date on
    the package) and the dish was excellent. Everything
    else was the same.

    I seem to have better results if I do the beans by
    themselves first, then add the other ingredients
    about 1/2 way through.

    HTH

    Alex

  11. #11
    Gregory Morrow Guest

    Default Re: Question about dried beans that didn't soften like they should?


    brooklyn1 wrote:

    > "Dora" <[email protected]> wrote in message
    > news:[email protected]..
    > > King's Crown wrote:
    > >> The below recipe actually turned out quite good, but the beans just
    > >> never got as soft as they should be.

    > >
    > > <snipped>
    > >
    > > How old were the beans? This makes a big difference.
    > >
    > > Dora

    >
    > The age of the beans is of so little consequence as not to be considered.
    > The problem with that recipe is all the salt and sugar in those

    ingredients
    > and all that vinegar... dried beans need to be first cooked with as little
    > salt, sugar, and acid as possible.



    Yep...dried beans have been found in millenia - old archeological
    excevations and they are perfectly "cookable"...


    --
    Best
    Greg



  12. #12
    James Silverton Guest

    Default Re: Question about dried beans that didn't soften like they should?

    Lynn wrote on Mon, 9 Mar 2009 12:32:16 -0700 (PDT):

    > The 2 minute boil is putting the beans im a fegular pot with
    > water to cover. Bring this to a boil and reduce heat to
    > mdium. Cook the beans for 2 minutes and remove from heat. Let
    > stand one hour. Drain 'em and transfer to your crock pot. You
    > add the rest of the ingredients and you're good to go.


    Have you tried adding a tablespoon of sodium bicarbonate (baking soda)
    before boiling? It really helps for lentils.
    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  13. #13
    King's Crown Guest

    Default Re: Question about dried beans that didn't soften like they should?


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <gp3pc8$rqp$[email protected]>,
    > "King's Crown" <[email protected]> wrote:
    >
    >> The below recipe actually turned out quite good, but the beans just never
    >> got as soft as they should be. I cooked them for 7 hours on low and then
    >> 2
    >> hours on high when I saw the beans were still hard. After 9 hours I was
    >> home for the day and dumped the whole thing out into a large pan and put
    >> it
    >> on the stove. I simmered another 2 hours. This thicken the sauce to a
    >> really tasty BBQ sauce and the beans were edible, but still not as soft
    >> as
    >> they should be. I don't want to give up on this recipe. I just wondered
    >> what was going on with my beans? Anyone else ever have this problem?
    >> Cheers, Lynne
    >>
    >> Slow Cooked Ranch-Style Brisket And Beans

    >
    > <snipped yummy recipe>
    >
    > This question does get asked here from time to time. Three factors can
    > come into play for this.
    >
    > Age of the beans
    > Hardness of the water
    > Altitude
    >
    > The higher the altitude, the lower the water temperature is when it
    > boils.
    >
    > I use a pressure cooker. 20 to 30 minutes pressured on full heat (once
    > it comes up to pressure) and I've yet to ever have a problem with hard
    > beans.
    > --
    > Peace! Om
    >

    Beans not old, no hard water and I'm about 20 feet above sea level, so no
    altitude with which to contend.

    I tried the recipe because it was a slow cooker (crockpot) recipe. My mom
    had surgery last week and is about an hour away. Going back and forth makes
    it hard to have a home cooked meal. Decided to try the crockpot and ended
    up with hard beans. I've cooked beans from their dried state plus only
    water in the crock pot with no soaking and been very successful on many
    occasions.

    So, either I bought some freaky dried beans at the store or as stated above
    the sugar and vinegar were preserving the beans hardness while I was trying
    to cook them.

    Lynne



  14. #14
    Omelet Guest

    Default Re: Question about dried beans that didn't soften like they should?

    In article <gp3pc8$rqp$[email protected]>,
    "King's Crown" <[email protected]> wrote:

    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. I cooked them for 7 hours on low and then 2
    > hours on high when I saw the beans were still hard. After 9 hours I was
    > home for the day and dumped the whole thing out into a large pan and put it
    > on the stove. I simmered another 2 hours. This thicken the sauce to a
    > really tasty BBQ sauce and the beans were edible, but still not as soft as
    > they should be. I don't want to give up on this recipe. I just wondered
    > what was going on with my beans? Anyone else ever have this problem?
    > Cheers, Lynne
    >
    > Slow Cooked Ranch-Style Brisket And Beans


    <snipped yummy recipe>

    This question does get asked here from time to time. Three factors can
    come into play for this.

    Age of the beans
    Hardness of the water
    Altitude

    The higher the altitude, the lower the water temperature is when it
    boils.

    I use a pressure cooker. 20 to 30 minutes pressured on full heat (once
    it comes up to pressure) and I've yet to ever have a problem with hard
    beans.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  15. #15
    Damsel in dis Dress Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mon, 9 Mar 2009 16:23:13 -0700, "King's Crown" <[email protected]>
    wrote:

    >Beans not old, no hard water and I'm about 20 feet above sea level, so no
    >altitude with which to contend.
    >
    >I tried the recipe because it was a slow cooker (crockpot) recipe. My mom
    >had surgery last week and is about an hour away. Going back and forth makes
    >it hard to have a home cooked meal. Decided to try the crockpot and ended
    >up with hard beans. I've cooked beans from their dried state plus only
    >water in the crock pot with no soaking and been very successful on many
    >occasions.
    >
    >So, either I bought some freaky dried beans at the store or as stated above
    >the sugar and vinegar were preserving the beans hardness while I was trying
    >to cook them.


    I had the same thing happen to me the one time I cooked beans in a
    slow cooker. I cooked them for an eternity, then another eternity,
    then in a pan for quite awhile. Eventually, like yours, they became
    edible, but they were still al dente. No more beans in slow cookers
    here.

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  16. #16
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Question about dried beans that didn't soften like they should?

    On Mar 9, 3:46*pm, notbob <not...@nothome.com> wrote:
    > On 2009-03-09, King's Crown <qo...@comcast.net> wrote:
    >
    > > The below recipe actually turned out quite good, but the beans just never
    > > got as soft as they should be. *I cooked them for 7 hours on low and then 2
    > > 1 pound dried pinto beans

    >
    > Pinto beans come out perfect if your boil them --WITHOUT SOAKING!-- at a
    > slow rolling boil, so the beans are circulated off the bottom by the boil..
    > At sea-level, they should cook in under two hours. *At 7000+ ft, approx4
    > hrs. *The skins will be soft, as will the center.


    Very true. Boil them in plenty of water. You can reduce it after
    they get tender. I learned that the hard way (pun), by lots of trial
    and error. Lots of water from the very beginning of the process.
    >
    > nb


    --Bryan

  17. #17
    Mike Guest

    Default Re: Question about dried beans that didn't soften like they should?


    "King's Crown" <[email protected]> wrote in message news:gp3t36$6t4
    > >
    > > How old were the beans? This makes a big difference.
    > >
    > > Dora

    >
    > Brand new bag from the store. Don't know how old it was before it got
    > there.
    >
    > Lynne


    We had the same problem a while back, turns out the bag o' beans we bought
    at Costco weren't fresh.

    For Pinto Beans an overnight soak is mandatory.

    Another suggestion would be more vigorous boiling; try cooking the beans in
    a copper bottom pot over medium heat with a lid without stirring till a
    noticeable amount of water boils away. Then replace that same volume of
    boiling water from a kettle, give it a stir, and reduce the temperature to
    low and continue cooking. Figure at least 5 hours to get the job done.







  18. #18
    Dan Abel Guest

    Default Re: Question about dried beans that didn't soften like they should?

    In article <Oagtl.2244$%[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Lynn wrote on Mon, 9 Mar 2009 12:32:16 -0700 (PDT):
    >
    > > The 2 minute boil is putting the beans im a fegular pot with
    > > water to cover. Bring this to a boil and reduce heat to
    > > mdium. Cook the beans for 2 minutes and remove from heat. Let
    > > stand one hour. Drain 'em and transfer to your crock pot. You
    > > add the rest of the ingredients and you're good to go.

    >
    > Have you tried adding a tablespoon of sodium bicarbonate (baking soda)
    > before boiling? It really helps for lentils.


    A tablespoon sounds like a lot. My memory tells me 1/8 teaspoon per
    quart.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  19. #19
    Arri London Guest

    Default Re: Question about dried beans that didn't soften like they should?



    King's Crown wrote:
    >
    > The below recipe actually turned out quite good, but the beans just never
    > got as soft as they should be. I cooked them for 7 hours on low and then 2
    > hours on high when I saw the beans were still hard. After 9 hours I was
    > home for the day and dumped the whole thing out into a large pan and put it
    > on the stove. I simmered another 2 hours. This thicken the sauce to a
    > really tasty BBQ sauce and the beans were edible, but still not as soft as
    > they should be. I don't want to give up on this recipe. I just wondered
    > what was going on with my beans? Anyone else ever have this problem?
    > Cheers, Lynne



    Beans could be old. Then they won't soften properly.
    Soak the beans overnight, rinse and drain before cooking.
    Boil the beans for an hour first before adding seasonings. Salt and
    sugar can toughen beans and there is a lot of both in that recipe.


    >
    > Slow Cooked Ranch-Style Brisket And Beans
    >
    > 1 pound dried pinto beans
    > 2 cups hot water
    > 1 large onion chopped
    > 1-1/2 cups ketchup
    > 3 tablespoons Worcestershire sauce
    > 1 tablespoon prepared mustard
    > 1/4 cup red wine vinegar
    > 1/4 cup packed brown sugar
    > 1/2 teaspoon seasoned salt
    > 1 teaspoon liquid smoke flavoring
    > 3 pounds beef brisket -- boned, trimmed of fat
    >
    > ---------------------------------
    > In a 4 or 5-quart electric slow cooker, combine the pinto beans, water, and
    > onion. In a medium bowl, mix together the ketchup, Worcestershire sauce,
    > mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of
    > the ketchup mixture into the beans in the slow cooker. Place the brisket on
    > top of the beans; cut to fit into the pot if necessary. Spread the remaining
    > ketchup mixture over the top of the brisket Cover and cook on the low heat
    > setting 9 to 10 hours, stirring once or twice, if possible, until the beans
    > and beef are tender. Skim off any excess fat from the top. To serve, slice
    > the meat across the grain and serve with the beans
    >
    > Yield: 6 servings


  20. #20
    Omelet Guest

    Default Re: Question about dried beans that didn't soften like they should?

    In article <gp48d6$vhj$[email protected]>,
    "King's Crown" <[email protected]> wrote:

    > > I use a pressure cooker. 20 to 30 minutes pressured on full heat (once
    > > it comes up to pressure) and I've yet to ever have a problem with hard
    > > beans.
    > > --
    > > Peace! Om
    > >

    > Beans not old, no hard water and I'm about 20 feet above sea level, so no
    > altitude with which to contend.
    >
    > I tried the recipe because it was a slow cooker (crockpot) recipe. My mom
    > had surgery last week and is about an hour away. Going back and forth makes
    > it hard to have a home cooked meal. Decided to try the crockpot and ended
    > up with hard beans. I've cooked beans from their dried state plus only
    > water in the crock pot with no soaking and been very successful on many
    > occasions.
    >
    > So, either I bought some freaky dried beans at the store or as stated above
    > the sugar and vinegar were preserving the beans hardness while I was trying
    > to cook them.
    >
    > Lynne


    After reading the rest of the thread, I'll go with the consensus. :-)
    I've never cooked beans in an acidic mixture, so I'm betting that was it.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

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