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 (nine 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 (nine 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 (nine 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 (nine 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 (nine years ago) link