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Old 01-15-2011, 11:11 AM   #1
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Exclamation HELP..used dried beans vs canned in slow cooker recipe!

Hello..any suggestions for this. Just put together a large veggie chili recipe in my slow cooker full of great veggies and beans. Unfortunatley, it called for 4 x 15 cans of beans but I missed the "cans" part!! I DID think it was odd to use dried beans without overnight soaking...but somehow did it anyway. ANY IDEAS on how to save this...I have 6 quarts on LOW right now (11 AM, SAT JUNE 15)...maybe just let it go, add tom juice along the way and plan on stove top cooking later?? THANKS

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Old 01-15-2011, 11:15 AM   #2
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There ya go. Double your liquid and plan on eating it tomorrow.
Really, I have no idea. I'm curious how things work out though.
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Old 01-15-2011, 11:23 AM   #3
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It will be fine. Turn it on high and make sure it doesn't boil dry. It will be ready to eat by 7ish.

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Old 01-15-2011, 11:25 AM   #4
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Don't add the tomato juice until the beans are almost done. Acidic ingredients will toughen dried beans if added too early.
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Old 01-15-2011, 11:26 AM   #5
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Thanks so much...to compensate for the added liquid, I guess I should add more seasonings either now or a little later...you agree?
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Old 01-15-2011, 11:30 AM   #6
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Quote:
Originally Posted by lcpv View Post
Thanks so much...to compensate for the added liquid, I guess I should add more seasonings either now or a little later...you agree?
I wouldn't add any more seasoning until the beans are done. Then season to taste. My rule of thumb is 4 cups of water per pound of dry beans. Here is an authoritative guide to cooking beans.

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Old 01-15-2011, 01:56 PM   #7
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Definitely don't add salt until ready to serve. As the liquid is absorbed and evaporates, if you salt to taste early in the process, the result will be much too salty by the end.
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