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Old 09-19-2006, 07:11 PM   #11
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Quote:
Originally Posted by Donnatoo
Hi Grethchen,
Will continued boiling rather than simmering cause tough beans.

Hi to JoAnn too.

I added bacon, onion and of course the canned tomatoes.

Donna
Donna, I add a smoked pork hock or ham bone to my soup with some chopped celery and onion. Later on I take the pork hock or ham bone out and cut off the meat and dice it up and put it back into the soup. Then I add some diced potatoes and a little canned tomatoes. I am happy to say that this is exactly how my mother made it and it taste as good. (I forgot to say that I have this cooking most of the afternoon.)
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Old 09-19-2006, 08:34 PM   #12
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Hey, Donnatoo. I eat loads and loads of beans, peas, lentils, pulses...

They're old. The only thing you can do with them is blend them with some olive oil, a bit of garlic, an onion, some cumin seed and a little white cheese + cream and you'll have yourself a nice dip.

I cook my beans without salt, as I've found it tends to harden the skin. I add the salt and the other bits n pieces when the beans are cooked.
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Old 09-19-2006, 09:15 PM   #13
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Boiling hard breaks up the beans. I like the beans to be creamy inside and whole. Salt does not toughen the skin--although it is a very widespread "fact". And I have cooked many a minestrone style bean soup with the tomatoes added right along with everything else.
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Old 09-19-2006, 11:53 PM   #14
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save these beans as baking wieghts and get some new legumes.
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Old 09-20-2006, 08:02 PM   #15
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Quote:
Originally Posted by Gretchen
Boiling hard breaks up the beans. I like the beans to be creamy inside and whole. Salt does not toughen the skin--although it is a very widespread "fact".
I was a "subscriber" to the salt theory until very recently reading an article that quoted both Sally Corriher (Cookwise) and also Marcella Hazan (who also swore by it until recently) saying it doesnt actually toughen the bean.
http://www.loghouseplants.com/Oregonian_magic_beans.htm
I have to be honest and say I have not tried salting early since I read it but am very confident in these two women which I highly esteem. Now, for those of you who swear by the authority of "Harold McGee's - On Food & Cooking", he may have been the culprit of this widespread "fact" that salt toughens the beans... as we all know, almost everything McGee says gets quoted from now on to eternity...
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