SC - Hard as little rocks

[Sue Clemenger]

Umm, sometimes I cheat and use the canned ones, especially when I'm making
quicky hummus.
- --Maire

Christine A Seelye-King wrote:

> 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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