Viewing post #1106261 by Weedwhacker

You are viewing a single post made by Weedwhacker in the thread called 2014 Seed Swap Chatter #4.
Dec 7, 2014 12:39 PM CST
Name: Sandy B.
Michigan UP (Zone 4b or 5a)
Hilarious! I pretty sure we could have a whole thread -- a LONG one -- about things that have gone wrong while cooking!

I rarely soak my dry beans overnight anymore, I just simmer them for about 1-1/2 hours before I add anything else to them. Except, now that I think about it, for my "spicy pinto beans," which actually started out as a refried beans recipe... for those I put (almost) all of the ingredients in the pot with water and simmer for a long time, 6 hours or more.

Here's a couple more tips for anyone that wants to cook dry beans -- always rinse them and pick through them before you put them in the pot to cook, I've occasionally found little rocks and clumps of dirt, and they'are almost always dusty. And wait until you've simmered the beans to tenderness before adding salt, because adding salt right at the beginning will make them tough.

My Kenearly Yellow Eye beans are a great baking bean -- if anyone is interested in growing enough of them to use that way! Smiling
"I am still learning"~~ Michelangelo
National Gardening Association

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