Salt & cooking beans; was: Your crockpot beans Hi PT

[Guest guest]

Kombu is slightly salty but it never makes the beans though for undercooked in

the crockpot. I've used it for about 11 yrs now. I do add salt sometimes at

the start so I won't do that anymore....................Donna

 

~ PT ~ <patchouli_troll wrote:

Yes, it was likely the addition of salt or the

kombu perhaps. [wondering if kombu is sort

of salty?]

Always add salt or other such seasonings to the

crockpot after the bean have softened for best

results. Something about the salt causing the

beans to remain slightly tough and not cook

thru properly. i have personally had this happen

to me several times. Since i learned the trick about

not salting them until later i have had no trouble

with tough beans~ whether they were older dried

beans or freshly purchased.

 

~ pt ~

 

If your heart is acquisitive,

you will lead a life of disappointment.

If your heart is generous,

your life will be satisfied.

- Arthur Dobrin (1943-)

~~~*~~~*~~~*~~~~>

, " matrixenos " <matrixenos@h...>

wrote:

>

> Donna! The beans turned out tasting great. The problem was that they

> did not fully cook (just a bit firm). I actually had to pop them back

> into the crockpot for about 4 hours last night on low. I thought that

> would do the trick, but I checked them after turning it off and the

> buggers are still a bit firm.