Cooking Beans - can't get them soft?!
Okay!. Twice now, I've tried cooking pinto beans!. I've soaked them for four hours in warm water!. Tossed the soak water and refilled the pot and put them on to simmer for close to five hours!. No salt in the water, but I have added some greens (usually a small piece of bok choy, onion, and a small piece of tofu)!. The beans don't soften, they sort of stay gritty inside!. What am I doing wrong!?Www@FoodAQ@Com
Answers:
My mother in law taught me how to make beans the way her family makes them!.
You can soak them for a few hours, or overnight, in water or in broth!. This basically makes them less gassy, it doesn't really soften them!.
I put them in a crock pot!. First add some sort of fat, either oil, or bacon or lard, until it melts!. Add onion and whatever other seasoning you prefer!. Sautee some diced beef and add that to the pot!.Then add the beans and cover with water!. Lid on, pot on high for at least 8 hours, I usually make them at night, and they are done by the time I wake up the next morning!. Add some roux to thicken up the gravy and you're done!.
Otherwise, if you are boiling them on top of the stove, you need to bring them to a boil, lid on and simmer for at least 6 hours!.
Beans, the way the folks in New Mexico make them (which is where my in laws are from) take time and love!.Www@FoodAQ@Com
You can soak them for a few hours, or overnight, in water or in broth!. This basically makes them less gassy, it doesn't really soften them!.
I put them in a crock pot!. First add some sort of fat, either oil, or bacon or lard, until it melts!. Add onion and whatever other seasoning you prefer!. Sautee some diced beef and add that to the pot!.Then add the beans and cover with water!. Lid on, pot on high for at least 8 hours, I usually make them at night, and they are done by the time I wake up the next morning!. Add some roux to thicken up the gravy and you're done!.
Otherwise, if you are boiling them on top of the stove, you need to bring them to a boil, lid on and simmer for at least 6 hours!.
Beans, the way the folks in New Mexico make them (which is where my in laws are from) take time and love!.Www@FoodAQ@Com
The secret is to soak them over night!. Make sure you have them in a large deep pot and let the water be several inches above them!. In the morning, drain and fill with fresh water!.
I like to salt and pepper mine, but you can leave the salt out if you wish!.
I would leave out all those other items and add them during the last 30 to 40 minutes of cooking if you still want them!. Cooking beans is not like cooking a stew!. Beans are best cooked alone especially pintos!.Www@FoodAQ@Com
I like to salt and pepper mine, but you can leave the salt out if you wish!.
I would leave out all those other items and add them during the last 30 to 40 minutes of cooking if you still want them!. Cooking beans is not like cooking a stew!. Beans are best cooked alone especially pintos!.Www@FoodAQ@Com
The four hours is the "quick soak" and you are basically par-cooking them!. It needs more than just warm water!.
The best is an over night soak followed by about 8 hours of cooking
Both ways can be shortened by quite a bit if you use a pressure cooker!. They are great time savers and not dangerous and not all that expensive!.Www@FoodAQ@Com
The best is an over night soak followed by about 8 hours of cooking
Both ways can be shortened by quite a bit if you use a pressure cooker!. They are great time savers and not dangerous and not all that expensive!.Www@FoodAQ@Com
cook 'em in a crock pot, no need to presoak or anything!.
also, it helps to fill a pot with water and place it on top of the pot your cooking your beans in, this will keep the water hot and ready to go!. i've never heard of anyone having such a hard time cooking beans!. rice though, that is another story!.
good luck!Www@FoodAQ@Com
also, it helps to fill a pot with water and place it on top of the pot your cooking your beans in, this will keep the water hot and ready to go!. i've never heard of anyone having such a hard time cooking beans!. rice though, that is another story!.
good luck!Www@FoodAQ@Com
You just have to keep on boiling them adding water or broth as needed until they are soft!. If you are going to soak them, I think you are suppose to soak them overnight, unless you bring them to a boil, take them off the stove & let them soak that way for a while!.Www@FoodAQ@Com
Beans take a LONG time -- you have to soak them for at least overnight, then simmer for most of the day!. Good luck -- that's why most people just open up a can nowadays! :-)Www@FoodAQ@Com
4 hours is not nearly enough!. 8 hours is decent for Pinto!. Overnight is best!. At that time, they should be fine to simmer for about an hour or two!.Www@FoodAQ@Com
make sure the tempererature is hot enough, maybe that's the problemWww@FoodAQ@Com
when my grandma cook beans she allows them to soak overnight in water!.Www@FoodAQ@Com
I find it is best to soak them over night!.!.!.!.Sometimes I use a slow cooker!.!.!. works great!.Www@FoodAQ@Com
i always soak my beans overnight!. that is important to get them soft!.Www@FoodAQ@Com
How to Prepare Dry Beans (soaking methods, cooking basics, yields, and storage)
Soaking Secrets
First Things First
Inspect beans before soaking and discard any foreign objects -- like small stones or twigs -- as well as any broken beans!. Place beans in a sieve or colander and rinse thoroughly in cold water!.
Why Soak!?
Soaking softens and returns moisture to dry-packaged beans, and reduces cooking time!. Soaking also makes beans easier to digest by breaking down the oligosaccharides -- the indigestible sugars that cause flatulence!. During the soaking process beans will rehydrate to at least two to three times their dry size, so it is important to begin with a large pot!. A longer soaking time (up to four hours) allows a greater amount of gas-causing properties to dissolve in water, making beans more easily digestible!. After soaking, rinse and cook beans in fresh water!.
Hot Soak
The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans!.
Step 1 - Place beans in a large pot and add 10 cups of water for every 2 cups of beans!.
Step 2 - Heat to boiling and boil for an additional 2 to 3 minutes!.
Step 3 - Remove beans from heat, cover and let stand for 4 to 24 hours!.
Step 4 - Drain beans and discard soak water!. Step 5 - Rinse beans with fresh, cool water!.
Traditional Soak
Step 1 - Pour cold water over the beans to cover!.
Step 2 - Soak beans for 8 hours or overnight!.
Step 3 - Drain beans and discard soak water (cold water starts the rehydration process slowly so beans will appear wrinkled after soaking)!.
Step 4 - Rinse beans with fresh, cool water!.
Quick Soak
Step 1 - Place beans in a large pot and add 6 cups of water for every 2 cups of beans!.
Step 2 - Bring to boil and boil for an additional 2 to 3 minutes!.
Step 3 - Remove beans from heat, cover and let stand for 1 hour!.
Step 4 - Drain beans and discard soak water!. Step 5 - Rinse beans with fresh, cool water!.
Cooking
- After soaking, simmer beans in fresh water!.
- Beans generally take 30 minutes to 2 hours to cook, depending on variety!. Check bean packaging (or see Bean Reference Chart) for cooking times!.
- During cooking, drop in a tablespoon of oil or butter to prevent foaming and boil-overs!.
Keep cooking water at a gentle simmer to prevent split skins!.
- Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered!.
- Stir beans occasionally throughout the cooking process to prevent sticking!.
- Bite test beans for tenderness!. Beans should be tender, but not mushy!.
- If beans are not tender after the specified cooking time, the reason could be altitude, hard water or the age of the beans!. Keep cooking and bite test for tenderness!.
- Drain beans immediately after they reach the desired tenderness to halt the cooking process and prevent over-cooking!.
Bean Basic Bonuses
- Onions may be added at any time during the cooking process!. For a stronger onion flavor, add them during the last half-hour of cooking!.
- Herbs and spices like oregano, parsley, thyme and garlic may be added at any time during cooking!.
- Add salt only after beans are cooked to tender!. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process!.
- Add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses or wine after beans have been soaked and are fully cooked!. Wait to add these and other ingredients rich in calcium or acids, which can prevent beans from becoming tender!.
- Do not add baking soda to beans at any time!. Baking soda robs the beans of the B-vitamin thiamin and may affect the flavor of the cooked beans!.
Bean Counting
- One 15-ounce can of beans yields approximately one and one-half cups cooked beans, drained!.
- One #10 can of beans yields approximately 10 to 12 cups cooked beans, drained!.
- One pound dry beans yields approximately six cups cooked beans, drained!.
- One pound dry beans equals approximately two cups dry beans!.
- One cup dry beans yields approximately three cups cooked beans, drained!.
Pantry, Fridge and Freezer
Tightly sealed, uncooked dry-packaged beans can be stored in a cool, dry area!. If kept for more than 12 months, dry-packaged beans will lose moisture and may require longer cooking times!. Nutrient value is not lost with age!.
- Canned beans may be stored up to 12 months in their original sealed cans!.
- Cooked beans may be refrigerated, in a covered container, for up to five days!.
- Cooked beans may be frozen for up to six months!.Www@FoodAQ@Com
Soaking Secrets
First Things First
Inspect beans before soaking and discard any foreign objects -- like small stones or twigs -- as well as any broken beans!. Place beans in a sieve or colander and rinse thoroughly in cold water!.
Why Soak!?
Soaking softens and returns moisture to dry-packaged beans, and reduces cooking time!. Soaking also makes beans easier to digest by breaking down the oligosaccharides -- the indigestible sugars that cause flatulence!. During the soaking process beans will rehydrate to at least two to three times their dry size, so it is important to begin with a large pot!. A longer soaking time (up to four hours) allows a greater amount of gas-causing properties to dissolve in water, making beans more easily digestible!. After soaking, rinse and cook beans in fresh water!.
Hot Soak
The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans!.
Step 1 - Place beans in a large pot and add 10 cups of water for every 2 cups of beans!.
Step 2 - Heat to boiling and boil for an additional 2 to 3 minutes!.
Step 3 - Remove beans from heat, cover and let stand for 4 to 24 hours!.
Step 4 - Drain beans and discard soak water!. Step 5 - Rinse beans with fresh, cool water!.
Traditional Soak
Step 1 - Pour cold water over the beans to cover!.
Step 2 - Soak beans for 8 hours or overnight!.
Step 3 - Drain beans and discard soak water (cold water starts the rehydration process slowly so beans will appear wrinkled after soaking)!.
Step 4 - Rinse beans with fresh, cool water!.
Quick Soak
Step 1 - Place beans in a large pot and add 6 cups of water for every 2 cups of beans!.
Step 2 - Bring to boil and boil for an additional 2 to 3 minutes!.
Step 3 - Remove beans from heat, cover and let stand for 1 hour!.
Step 4 - Drain beans and discard soak water!. Step 5 - Rinse beans with fresh, cool water!.
Cooking
- After soaking, simmer beans in fresh water!.
- Beans generally take 30 minutes to 2 hours to cook, depending on variety!. Check bean packaging (or see Bean Reference Chart) for cooking times!.
- During cooking, drop in a tablespoon of oil or butter to prevent foaming and boil-overs!.
Keep cooking water at a gentle simmer to prevent split skins!.
- Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered!.
- Stir beans occasionally throughout the cooking process to prevent sticking!.
- Bite test beans for tenderness!. Beans should be tender, but not mushy!.
- If beans are not tender after the specified cooking time, the reason could be altitude, hard water or the age of the beans!. Keep cooking and bite test for tenderness!.
- Drain beans immediately after they reach the desired tenderness to halt the cooking process and prevent over-cooking!.
Bean Basic Bonuses
- Onions may be added at any time during the cooking process!. For a stronger onion flavor, add them during the last half-hour of cooking!.
- Herbs and spices like oregano, parsley, thyme and garlic may be added at any time during cooking!.
- Add salt only after beans are cooked to tender!. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process!.
- Add lemon juice, vinegar, tomatoes, chili sauce, catsup, molasses or wine after beans have been soaked and are fully cooked!. Wait to add these and other ingredients rich in calcium or acids, which can prevent beans from becoming tender!.
- Do not add baking soda to beans at any time!. Baking soda robs the beans of the B-vitamin thiamin and may affect the flavor of the cooked beans!.
Bean Counting
- One 15-ounce can of beans yields approximately one and one-half cups cooked beans, drained!.
- One #10 can of beans yields approximately 10 to 12 cups cooked beans, drained!.
- One pound dry beans yields approximately six cups cooked beans, drained!.
- One pound dry beans equals approximately two cups dry beans!.
- One cup dry beans yields approximately three cups cooked beans, drained!.
Pantry, Fridge and Freezer
Tightly sealed, uncooked dry-packaged beans can be stored in a cool, dry area!. If kept for more than 12 months, dry-packaged beans will lose moisture and may require longer cooking times!. Nutrient value is not lost with age!.
- Canned beans may be stored up to 12 months in their original sealed cans!.
- Cooked beans may be refrigerated, in a covered container, for up to five days!.
- Cooked beans may be frozen for up to six months!.Www@FoodAQ@Com