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Old 03-06-2009, 10:20 PM   #21
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You should always soak beans overnight and then boil and simmer for a long time to eliminate the toxins that cause flatulence. Beans that are cooked quickly are indigestible. I have cooked with salt and without salt, not noticing any difference except taste.
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Old 03-07-2009, 08:08 AM   #22
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I always soak overnight. Then cook for an hour or so before I add salt.

I have picked up some very good tips from the test kitchen but as long I don't have hard watter I will keep cooking bean my way.
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Old 03-07-2009, 08:33 AM   #23
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I *n*ever salt my beans when soaking them. I also soak them twice, to get rid of even more "gas". Dried beans freshly rehydrated are wonderful. I put flavor in them *after* they are full and plump. Something my dad's mom taught me. She was from Portugal. You know, the "old school".
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Old 03-07-2009, 11:15 AM   #24
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Quote:
Originally Posted by powerplantop View Post
I always soak overnight. Then cook for an hour or so before I add salt.

I have picked up some very good tips from the test kitchen but as long I don't have hard watter I will keep cooking bean my way.
I follow your same procedure but next time I cook dried beans
I am going to try a salt water soak on a test sample and report back with
results.
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Old 03-07-2009, 11:32 AM   #25
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Quote:
Originally Posted by mbasiszta View Post
I *n*ever salt my beans when soaking them. I also soak them twice, to get rid of even more "gas". Dried beans freshly rehydrated are wonderful. I put flavor in them *after* they are full and plump. Something my dad's mom taught me. She was from Portugal. You know, the "old school".
Mmmmmm, linguicia and beans. I cut my baby teeth on that stuff. My mom was Portugese from CA, and my grandma was from the Azores.
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