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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: dried beans
Message-ID: <692@rtech.UUCP>
Date: Mon, 14-Oct-85 02:11:07 EDT
Article-I.D.: rtech.692
Posted: Mon Oct 14 02:11:07 1985
Date-Received: Tue, 15-Oct-85 06:29:05 EDT
References: <221@well.UUCP>
Organization: Relational Technology, Alameda CA
Lines: 17

> I recently decided to start making chili from dried beans (instead of store-
> bought canned beans).  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?

I'm not sure what you put in your chili, but any sort of acid in the cooking
water can cause the beans to never get soft.  It usually takes enough acid
to give a sour taste to cause this effect; tomatoes have acid, but not enough
(usually) to prevent the beans from cooking.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."

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