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Old 03-15-2009, 01:25 PM   #11
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I would definitely not eat any bean soaked for 4 days. The yuckies living in there are too many to think about.

I don't know about freezing thing either. I know there's been some controversy on freezing beans.
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Old 03-15-2009, 01:35 PM   #12
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I wouldn't use those beans that have been soaking for four days, either.

run out to the store and get a couple of cans, rinse them well, and get on with it.

Normally, I prefer to use dried beans, because I think I can taste the can, even after several rinses, but I do use them. and they are economical in the long run.
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Old 03-15-2009, 04:50 PM   #13
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Quote:
Originally Posted by jennyema View Post
It's possible for beans to begin to ferment if they are soaked too long. Check them and make sure they smell ok. If they smell sour I probably would pitch them.
Boy is this a really good warning. I love beans, so I buy lots of the dry version because they are cheap. But just recently I let a pot of black eyed peas soak too long in my frig. They foamed and smelled awful. That was an eye opening for me.

Four days? I would not even feed them to my chickens. Flush them down the toilet. Better safe than sorry. Sorry.
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Old 03-15-2009, 09:15 PM   #14
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Canned chickpeas are so easy to use. just drain and rinse. No fuss, no bother. Guess I've gotten to the point in my life where I look for "easy", as long as it won't spoil the taste of what I'm preparing....LOL
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Old 03-16-2009, 05:38 AM   #15
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Back when I had a big freezer, yes, I made huge batches of beans, soup, chiles, sauces, etc. But I now have just a small over-the-fridge freezer, so dried beans just aren't a practical option. Even using canned beans I can still feed another family (and, yes, I do) on a budget.
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Old 03-16-2009, 07:47 AM   #16
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When we end up with one of those big pots of beans, soups or chili, we eat them for 2 or 3 days and then give what is left to the poor. (Poorer than us.)
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Old 03-16-2009, 08:55 PM   #17
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I find canned beans have a tinny flavor. I have made Humus out of both canned and cooked and cooked is far better. I always soak and cook beans thoroughly in order to the natural toxins that are in the beans. Soak over night, rinse thoroughly and boil in clean water until very tender. at least an hour depending on the bean. Beans left to soak this long will ferment and i agree should be tossed. Although many things can be fermented, I havnt yet had experience with beans like this. better to be on the safe side. I am not sure if canned beans have been cooked and soaked long enough to neutralize those toxins, so I always soak and boil a long time.
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Old 03-16-2009, 09:17 PM   #18
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I share your love of spicy food and your advice on soaking (but not too long). I also believe there is a different flavor between beans from the can and dry. However, there is one bean, the Kidney Bean, that I think is better from the can. Go figure. Don't know why, but I like the juice.
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