discussingcooking
Assistant Cook
- Joined
- Oct 12, 2012
- Messages
- 3
"16 bean"mix:
1)How can I have all beans consistently soft without some being mushy-or some being crunchy?
2) On this site I saw an OLD 'bean' thread about baking beans (that aren't soft enough) as a 'save', after the fact. What temp and how long???
Will it work with this large variety of beans and that are already at a variety of softness?
FYI: I soaked beans 8 hours, dumped water, and added fresh as per package instructions. I'd just added the water and eventually the seasoning packet as instructed on the package. After the two+ hours, since it seemed to taste flat, I added dried minced onion, jarred minced garlic and "Orrington Farms Broth Base & seasoning Chicken flavored" to give the beans and broth some flavor. After simmering more, and determining the flavor was ok and the beans seemed to be cooked, I turned off and left the pot on the electric burner a few more hours before refrigerating overnight. Today the broth is thicker, but the beans are not consistently cooked. Some are perfect, others are somewhat crunchy-and some of the beans are inconsistent even within the same type, some are splitting too. I had some, but it'd definitely be better with all beans soft.
HELP!! Thanks! I'm hoping to get answers before serving my spouse.
1)How can I have all beans consistently soft without some being mushy-or some being crunchy?
2) On this site I saw an OLD 'bean' thread about baking beans (that aren't soft enough) as a 'save', after the fact. What temp and how long???
Will it work with this large variety of beans and that are already at a variety of softness?
FYI: I soaked beans 8 hours, dumped water, and added fresh as per package instructions. I'd just added the water and eventually the seasoning packet as instructed on the package. After the two+ hours, since it seemed to taste flat, I added dried minced onion, jarred minced garlic and "Orrington Farms Broth Base & seasoning Chicken flavored" to give the beans and broth some flavor. After simmering more, and determining the flavor was ok and the beans seemed to be cooked, I turned off and left the pot on the electric burner a few more hours before refrigerating overnight. Today the broth is thicker, but the beans are not consistently cooked. Some are perfect, others are somewhat crunchy-and some of the beans are inconsistent even within the same type, some are splitting too. I had some, but it'd definitely be better with all beans soft.
HELP!! Thanks! I'm hoping to get answers before serving my spouse.