SC - Hard as little rocks

[Christine A Seelye-King]

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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