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Old 11-11-2008, 06:57 PM   #1
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NOW what'd I do?!?!? (dried beans)

I had no canned kidney beans for my chili.
I had a bag of dried.
CLOSELY following instructions on the bag, I did the quick soak (hot water, boil 2 min, let stand and hour), then the cooking for 2 hours....
after an hour they are close to mush and look like this.
I'm sure sitting in the chili (now for tomorrow as it is 6:00) will make them pure babyfood!!!!
Should I have skipped the cooking and added to the chili after the soaking?
I thought no because I only simmer the chili about 20 min.....

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Old 11-11-2008, 07:00 PM   #2
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Try draining and rinsing them and see what happens.
Let us know. I can't really tell from the pic. Did they all split?
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Old 11-11-2008, 07:02 PM   #3
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You cooked them for too long. But I guess you figured that out....

Cooking times for dry beans are unpredictable, as they depend on the age of the beans and what you are cooking them with. But 2 hours seems like a long time no matter what.

Soak them and begin the cooking process but even after 30-45 minutes begin to check them for doneness. You'll need to check them a few times to make sure they're done but not mushy.

DONT soak and put in chili if it's only going to cook for 20 minutes. That's not nearly long enough. And undercooked red kidney beans can make you sick.
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Old 11-11-2008, 07:10 PM   #4
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Just about all of them split.
Next time I need to check at 30 min, I thought 2 hours was long, but HOLY COW not that long?!?!!?
I usually do the same with my chickpeas for hummus but dont pay much attention to splitting since they get mulched anyway... but I'm pretty sure after a half hour they dont look this bad.
Thanks.
:)
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Old 11-11-2008, 07:13 PM   #5
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Sorry. But the silver tin. What are those? They look okay, no?
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Old 11-11-2008, 08:56 PM   #6
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Just add them to the chili right before you take it off the stove, just enough to get the beans hot again. They may be soft, but still perfectly fine.
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Old 11-11-2008, 09:05 PM   #7
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Quote:
Originally Posted by verablue View Post
just add them to the chili right before you take it off the stove, just enough to get the beans hot again. They may be soft, but still perfectly fine.
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Old 11-11-2008, 09:32 PM   #8
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Wow! I wish beans cooked as fast after soaking as you guys can, up here at this elevation 7500 ft they take much longer which is why I use a crockpot at 9500 to 10,000 it takes even longer.
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Old 11-11-2008, 09:53 PM   #9
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At elevation I use my pressure cooker for beans. Keeps cooking time down.
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Old 11-12-2008, 01:36 AM   #10
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I go with Vera and Uncle Bob, add them just before serving, so that they heat through and take on a little of the flavour.

When using dry beans, you have to bring them to the boil for a short period to destroy the natural toxins in the beans. So I would soak them, do the boiling stage and them maybe par cook them before adding to the chilli.
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