Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 LOL that cracked me up too. Those should be petrified beans.........hehehehe Actually I had some great northern white beans and put the canned tomatoes in at the start and they took about 10 hrs to soften so I'll bet the tomoatoes should go towards the end...Donna " artichoke72x " <artichoke72x wrote:hi shawn, did you put the tomatoes in with the beans at the beginning? acidic ingredients (like tomatoes) could cause the beans not to soften....so if you put the tomatoes in when you started cooking the beans, that could be the culprit. lol, i can't believe you cooked them for 15 hours! susie --- matrixenos <matrixenos wrote: > I'm not sure what the deal was - salt, beans or I > didn't cook it long > enough on high. I know that i'm going to buy some > newer beans (that > was the last of my dried pintos) and continue > putting my salt and > seasonings at the end as usual. > I did re-crock them on high for 5 more hours > yesterday, lol, making > that a total of about 15 hours cooking time over 3 > days. > Half an onion, about one jalp, 5 bulbs garlic, loads > and loads of > chili powder, cumin, few tbls. liquid mesquite > smoke, 1 sheet kombu, > mexican oregano, garlic powder, salt, veggie " better > than boullion " , 1 > can mexican style stewed tomatoes and water. > Shawn Quote Link to comment Share on other sites More sharing options...
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