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Old 11-26-2010, 05:05 PM   #1
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Bean skins always come off from soaking or cooking

We like beans, but always have to end up buying canned because every time I try cooking dry beans the skins come off either during soaking or during cooking. I've scoured the internet and cookbooks and always follow the procedure exactly to no avail. It doesn't matter if they are bulk pinto from the Mexican section or gourmet organic cranberry beans, in the pot or the pressure cooker. They all don't come off and break up but half seem to, so it's kinda sloppy.

I'm a pretty good cook, but these things are turning out to be the bane of my cooking existence and I'm sick of having whole cabinets filled with cans of beans. Anybody have a secret to making them perfectly? I watched every video on google, and articles from pressure cooker sites to vegan people explaining the wonders of beans.

Thanks.

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Old 11-27-2010, 06:26 AM   #2
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Cover the pinto beans with water and bring to a boil. Drain and cover with fresh, cold water. Add salt pork to the beans and bring them to a boil, again. Then cook the beans on a low heat 'till tender. Check the water level frenquently. They should be done in about two hours. I then season to taste, adding onion and garlic, and place a loose lid on top, cooking another hour or so. I never have any skins in the water. Best taste on the third day, so I let 'em rest three days before eating.
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Old 11-27-2010, 12:11 PM   #3
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Are you salting them too early? The trick with beans is not to salt until they're like 95% done.
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Old 11-27-2010, 12:43 PM   #4
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No, they start to come off just from cold water soaking. I don't season beans until I am using them in a dish, just oil as it's supposed to help keep the skins on.
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Old 11-27-2010, 02:33 PM   #5
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Have you tried cooking them in a pressure cooker? Only 5 - 8 minutes using soaked beans.

What kind of beans are you cooking? How often do you stir them?

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Old 11-27-2010, 02:43 PM   #6
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I guess I never considered the skins coming off to be a bad thing. I just skim off the floaters and drain the beans. Any skinless beans are going to break down and add to thickening of the dish.
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Old 11-27-2010, 02:45 PM   #7
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Quote:
Originally Posted by PrincessFiona60 View Post
I guess I never considered the skins coming off to be a bad thing. I just skim off the floaters and drain the beans. Any skinless beans are going to break down and add to thickening of the dish.
Thanks for saying what I was thinking.
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Old 11-27-2010, 02:47 PM   #8
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Quote:
Originally Posted by forty_caliber View Post
Have you tried cooking them in a pressure cooker? Only 5 - 8 minutes using soaked beans.

What kind of beans are you cooking? How often do you stir them?

.40
Yes, I've tried simmering and pressure cooking. It's any bean I use, doesn't matter if it is cranberry or pinto. Black turtle beans seem to hold up best. Maybe I'm just being too picky, but when I make Mexican bean dishes I like them to be whole. We've been eating alot of Mexican/TexMex recently because it is dirt cheap.
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Old 11-27-2010, 03:33 PM   #9
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Do you purchase commercially packaged beans or bulk? Improper drying or freshness could be an issue. How many pounds of beans are you cooking at once?

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Old 11-27-2010, 03:48 PM   #10
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When you buy canned beans and rinse them, the beans that the skins came off are in the liquid you just rinsed off. So, even canned beans are not perfection.
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