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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: dried beans
Message-ID: <12313@rochester.UUCP>
Date: Mon, 14-Oct-85 09:20:56 EDT
Article-I.D.: rocheste.12313
Posted: Mon Oct 14 09:20:56 1985
Date-Received: Tue, 15-Oct-85 06:18:19 EDT
References: <221@well.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 20

> ...  I soaked the beans overnight (3:1   water:beans).
> In the morning the beans looked fine.  If I'd followed directions, I would
> have then simmered the beans (+ liquid) for 2 hours.  I decided that I
> would combine the simmering time with the chili cooking time.  3-4 hours
> later the beans were still hard.  Did I do something wrong?

Sometimes dried beans, especially the larger varieties like kidney or pinto,
can take forever to hydrate & cook.  Try bringing them to a boil before
soaking overnight, then cooking for two hours before adding any other
ingredients.  In fact, the best policy is to test the beans before adding
anything else.  When they are getting there (not quite tender yet, but
not still at the break-your-molar stage), add the good stuff.
Nemo
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