Guest guest Posted August 3, 2003 Report Share Posted August 3, 2003 herbal remedies , " Calypso " <calypso@a...> wrote: > Hello all, > > Hope this is within the scope of valid topics. > > Does anyone know whether dry beans can get too 'old' for use? I was given a rather large packet of dry broad beans but the initial soaking doesnt seem to soften them too much and they dont seem cook however long I cook them. > > Any idea? > > Thanks, > > Calypso i am old but when i was young an old lady told me that if the beans were darker than usual that they were probably pretty old and would not soften. I had told her my pintos wouldn't cook up even after soaking. i went home and checked the beans that were left and sure enough, they were quite dark, so i always check the color when i buy that i get only the lightest ones. love...granny lee. P.S. back then i ate store bought meat, and one time i had some that enstead of cooking up nice and tender in my pressure cooker, it just shriveled up into a knot and the longer i cooked it the harder it got. She told me that if an animal was loosing weight because of stress or illnes when it was butchered that the muscles would be effected and it would be very tough. Ranchers always fed an animal well to get it in good form before butchering. later years when we had cattle, that's what we did. don't have them now.. don't eat much meat. lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2003 Report Share Posted August 5, 2003 herbal remedies , " Calypso " <calypso@a...> wrote: > I thought I saw the message earlier but couldnt find it again !!! > > Anyway, thank you so much for your reply granny Lee. The beans I have aren't discoloured but whilst soaking some mung beans, I covered it up with a saucer incidentally and realise that it sprouts much easier and quicker so perhaps thats what I should have done with the broad beans 'cause after soaking it for one whole day, the broad beans simply didnt show any signs of sprouting at all. > > Thanks again, > > Calypso momma used to put hers to soak in the morning and then start them to cook in the afternoon of the next day (we called it over night, but that is really longer) and that's what i do. some of them will begin to get a small swelling at the leaf end but not break through at about 12 hours, but i like mine to be a little more progressed than that. yes, put a lid on them. When you plant one outside, you usually plant them at least an inch deep so they do seem to germinate better in the dark. One thing you might consider. years ago when there were no frig's, people found that if they put container of food in a situation where air could circulate freely around and under the container, it would keep much longer. that was why the pie racks etc. I once had a house that had a compartment somewhat like a flew built in the kitchen with cupboard doors closing it from view which had a screen bottom and open from the ground to the roof with shelves similar to icebox shelves and butter, produce and other foods were kept in it for days without spoiling. momma used to put left-overs in the oven as it had the wire shelf which allowed air circulation. so... i always place my pot of soaking beans on a wire wrack or, having an electric range, i put it on the burner which allows for circulation; never flat on a flat surface. they are more likely not to sour that way. love..granny lee. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.