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

[Guest guest]

I don't usually presoak beans except for kidney and garbnzo. Those just don't

soften it seems. I sure will remember to toss the tomatoes in at the end from

now on......Donna

 

organic_homestead <organic_homestead wrote:

Beans won't cook with high acidity. Tomatoes will do the same thing.

If you add tomatoes (such as canned) to raw beans, the beans won't

ever completely soften. I had this happen the first time I tried to

make homemade chilli.

 

Also I've read that some beans must be presoaked, or they don't cook

up right. I think I read that about garbonzo beans in particular.

I've cooked pintos and black beans both pre-soak and not and haven't

had a huge difference except longer cooking times.

 

Mmmmm, now I'm in the mood for some chilli!

 

Denise

 

, " ~ 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 ~