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From: slb@drutx.UUCP (Sue Brezden)
Newsgroups: net.cooks
Subject: Re: Beans in Chili
Message-ID: <248@drutx.UUCP>
Date: Mon, 14-Oct-85 13:14:09 EDT
Article-I.D.: drutx.248
Posted: Mon Oct 14 13:14:09 1985
Date-Received: Tue, 15-Oct-85 20:20:32 EDT
Organization: AT&T Information Systems Laboratories, Denver
Lines: 24

>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?

You do not mention what kind of beans you are using.  The type of bean
can make a lot of difference.  If they are of the Great Northern type, 
they will be lucky to cook in 5 or 6 hours.  The best ones for chili 
(most traditional) are pinto beans.  These should cook in 1 or 2 hours.  
I've cooked them in the chili in a couple of hours with no trouble.
They are very easy to get around here--but I don't know about other
area of the country.

-- 

                                     Sue Brezden
                                     ihnp4!drutx!slb

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I march to the beat of a different drummer, whose identity,
   location, and musical ability are as yet unknown.
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