SC - Snow in June OT

[Brian L. Rygg or Laura Barbee-Rygg]

I seem to remember reading somewhere (sorry, cant remember where or the exact details) that you can't cook dry beans with certain things because of some type of enzyme that would cause the beans to become slightly woody. Has anyone heard of this? Could this also have been the problem with the chickpeas?

Ilia


In a message dated Wed, 19 Apr 2000 10:35:43 AM Eastern Daylight Time, "sdrake" <mercedes at geotec.net> writes:

> I used dried chickpeas at a feast I did a couple years ago.  They never
> completely softened up and I soaked them overnight and then cooked them for
> several hours.  I've been reluctant to use them ever since.
> 
> Mercedes