Hello all
I have a problem cooking dried beans. I'm a very patient cook, I soak them overnight as the package suggests, and I follow recipes carefully, but 95% of the time they come out tough, and even on the verge of crunchy!
For instance, I have a batch of baked beans that I'm hoping to rescue. I soaked a pound of medium/small pink beans overnight on Friday, and following a recipe from a reputable cookbook, I added ingredients and a GALLON of water (again following the recipe) and boiled them at a good slow boil FOR FIVE HOURS (the top end of the recipe's cooking range). All of the liquid reduced, and the sauce is of a good consistency, BUT THE BEANS ARE STILL FRICKIN TOUGH.
Anyone have any tips for me?
Thanks,
slocooker
I have a problem cooking dried beans. I'm a very patient cook, I soak them overnight as the package suggests, and I follow recipes carefully, but 95% of the time they come out tough, and even on the verge of crunchy!
For instance, I have a batch of baked beans that I'm hoping to rescue. I soaked a pound of medium/small pink beans overnight on Friday, and following a recipe from a reputable cookbook, I added ingredients and a GALLON of water (again following the recipe) and boiled them at a good slow boil FOR FIVE HOURS (the top end of the recipe's cooking range). All of the liquid reduced, and the sauce is of a good consistency, BUT THE BEANS ARE STILL FRICKIN TOUGH.
Anyone have any tips for me?
Thanks,
slocooker