Sup /ck/, I have a question for the bean wizards here. I would have posted in the beans&rice thread but it seems I just missed it D:
I soaked about 3 cups of beans overnight in a large pot of water, then placed them in the crockpot on high and covered with some veg broth and seasonings for about 4 hours now. I've taken some out to mash, and they're still fairly firm.
So my question today is this: How does one make soft beans? Could this be a result of using old (possibly older than a year?) beans? pls advise.
I guess crock pot takes longer? Beans usually take only a few hours when I boil stovetop or bake. Boiling covered makes them softer faster than boiling uncovered, obviously.
Well, I left them on a bit longer (2-3hr), and it hasnt seemed to help :(
>>7849746
Your water is too hard, hard water equals hard beans, regardless of how long you soak and cook. You have to add baking soda and salt to the water at the right proportions, sodium carbonate can also help. Here are some links, but you will find even more information on Google.
http://chestofbooks.com/food/science/Experimental-Cookery/Cooking-Of-Dried-Legumes.html
http://chestofbooks.com/food/science/Experimental-Cookery/Cooking-Of-Dried-Legumes-Continued.html
https://www.google.com/patents/US3869556
>>7850148
Very interesting, thank you for the science lesson, based anon.
+2 whole bean internets to you.
>>7849874
>I guess crock pot takes longer?
It does. They call them "Slow cookers" for a reason.
>>7850148
sodium carbonate pretty much is baking soda
>>7850875
The issue wasnt the crock pot, it was the water in which the beans were soaked overnight.
>>7850883
Even if OP had good water I would expect a crock pot to take well over the 4 hours that OP mentioned.
I wasn't disagreeing with your comment about hard water. I was pointing out that crock pots are slow in addition to that.
>>7850889
But I am OP.
I checked at 4hr and they still seemed firmer than what they should have been. I mean, I know crockpots are slow, but I'm also aware of how cooking works, mostly. I would have expected the beans to be softer than they were after that much time.
I guess I can blame California and their shitty tap water due to the 15yr+ drought.
I typically soak my beans while I'm at work, (about 10 hrs) then simmer them for another hour. They come out decent, but not perfect.
How can I improve? More soaking time, or more cooking time? I cook my beans in stock, so water quality isn't an issue.
>>7850879
It's slightly different.
>>7849746
Do you own a pressure cooker? It highly decrease cooking times. When cooking beans, let it cool down before opening. I cook my soaked chickpeas 20min, black beans and the like between 10 to 20min.
>>7851383
I wish. I miss having access to a pressure cooker. They do soups well and make buying whole birds worth it.
I've heard that putting them in a bot oif water, then tuinring on the stoive on high for 5-10 minutes, then just soaking them the rest of the night/24 hours will get them soft enough but I honestly think the beans we are used to from cans have ruined our palettes for beans. I personally love the crunch of a firm bean, makes them like edamame, but that's just me.
