SC - Favorite Egg Recipe
Bronwynmgn@aol.com
Bronwynmgn at aol.com
Wed Apr 19 16:17:16 PDT 2000
The key here is to use a pressure cooker. We just had this experience
with some old, dried black beans given to us by a friend. After
overnight soaking and 48 hours of almost constant cooking, the stupid
beans were still not quite tender. The use of a pressure cooker,
however, took the time down to and hour and a half.
Christianna
On Wed, 19 Apr 2000 09:31:59 -0500 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
> I've had this problem with dried legumes which have been stored for
> extended periods and have not discovered a satisfactory answer. It may
be
> they need to be soaked longer or be cooked for an extended period or
both. I have not had the problem with dried legumes purchased shortly
before use from my local health food store which sells them in bulk and
has a high
> turnover.
>
> Bear
>
> > 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
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