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From: guy@slu70.UUCP (Guy M. Smith)
Newsgroups: net.cooks
Subject: Re: dried beans
Message-ID: <118@slu70.UUCP>
Date: Fri, 18-Oct-85 13:18:55 EDT
Article-I.D.: slu70.118
Posted: Fri Oct 18 13:18:55 1985
Date-Received: Mon, 21-Oct-85 03:41:27 EDT
References: <221@well.UUCP> <1004@panda.UUCP>
Organization: Saint Louis University, St. Louis, MO
Lines: 11
Keywords: beans
Summary: Salt?

In article <1004@panda.UUCP>, rep@panda.UUCP (Pete Peterson) writes:
> In article <221@well.UUCP> jayr@well.UUCP (Jay Roth) writes:
> >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?
Did you add salt early in the cooking. This can cause the beans to remain
hard. I prefer to add salt only after the beans have reached the proper
consistency.