I can't cook beans for beans.

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If beans are anything like lentils they need a TON o salt. I can put in over a tablespoon per large pot and it still is only just right. Also at least 3 garlic cloves, and some stock, and then herbs, or tomatoes, or some garam masala/cumin. Num.

Trayce (trayce), Wednesday, 31 May 2006 00:55 (seventeen years ago) link

i have figured out how to cook beans and i am now an expert. they're all i eat! a plop of oil, dump some salt in, garlic, let it gooooo

caitlin oh no (caitxa1), Sunday, 4 June 2006 02:24 (seventeen years ago) link

seven years pass...

my soaking and cooking is not working out quite right : /

j., Saturday, 9 November 2013 23:10 (ten years ago) link

what's the matter? I used to be a little impatient when I first cooked beans. it's important to let them go for a little longer when you think they are just done. and salt should never be added when soaking for some reason. those are two things that first come to mind that can go awry.....oh, and don't boil the hell out of 'em, just gently boil a wee bit above a simmer for best results, imo

making plans for nyquil (outdoor_miner), Sunday, 10 November 2013 16:35 (ten years ago) link

I have had luck with the pressure cooker and slow cooker methods! Slow cooker is particularly easy and effective.

quincie, Sunday, 10 November 2013 16:39 (ten years ago) link

i dunno, they got to the point of being edible (and not like in a barely tolerable way) but never truly softened, and i surely let them go longer than long.

i've tried twice now, once with a hot-soften before cooking, and once with a cold overnight soak. similar results each time.

but in both cases i was cooking with other things, and after a certain point i just figured, i couldn't let it cook forever if i wanted to keep any of the other ingredients tasting vaguely like themselves.

j., Sunday, 10 November 2013 22:14 (ten years ago) link

still no luck with kidneys rather than black, either i'm cooking them too hot or the additional ingredients i'm cooking them with are too salty too soon.

j., Sunday, 24 November 2013 01:56 (ten years ago) link

wish i could see what you're doing j. as i have no idea where the problem lies.
cooked a buncha red beans yesterday - soaked 4 hours, drained, rinsed, boiled ~ 75 minutes. done. then added some salt.
so red beans and rice, y'all. never made it before but have eaten a version or two. gonna add some vegetarian sausage to the mix; and cayenne, oregano and smoked paprika are the only other ings aside from the obvious

making plans for nyquil (outdoor_miner), Sunday, 1 December 2013 22:00 (ten years ago) link

nine years pass...

"salt should never be added when soaking" said me ten years ago and i was WRONGO!

Not sure where i read this recently but brining for a day in some salt and baking soda is a bean cooking game-changer. I haven't done this scientifically with a control group or whatever but the jumbo white beans i just cooked in less than a hour took closer to 2 the time before (same batch of Rancho Gordos). Same with black beans last week. Cooked in ~ half the time as the previous time (again, the same batch from RG). Apparently the soda halps break down pectin. Not sure what the salt theory is.

Probably mentioned this elsewhere but Kenji's garbanzo cooking hack gets those done in ~20 minutes! Honest and true

Half Japanese Breakfast (outdoor_miner), Monday, 27 February 2023 16:53 (one year ago) link

beans are inexpensive too

| (Latham Green), Monday, 27 February 2023 18:43 (one year ago) link

yeah, but depending on source you're risking beans that are olde and never properly finish cooking ime. i don't mind paying $7 for a pound of RG or other nice beans. ends up being like a buck/ cooked cup or something which is really nothing for something that can be star of a dish

Half Japanese Breakfast (outdoor_miner), Monday, 27 February 2023 19:06 (one year ago) link

three weeks pass...

Olde Tyme Beanes

| (Latham Green), Wednesday, 22 March 2023 13:44 (one year ago) link

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