[Sca-cooks] Dried Beans that WON'T COOK!!!

[Christine Seelye-King]

Well, but they aren't dried beans anymore, they've absorbed some water over
the last 36 hours of cooking, just not enough.  The soda made more
difference than anything.  I think in the future if I have some beans that
have been sitting a while I will try soaking them overnight with a generous
pinch of baking soda in the water.  Then maybe a smaller pinch in the
cooking water.
I've finally turned this pot off, they aren't going anywhere, and I'm tired
of wasting energy on them.  Pooey.
Christianna

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Stefan li Rous
Sent: Tuesday, December 30, 2003 1:19 AM
To: SCA-Cooks SCA-Cooks maillist
Subject: Re: [Sca-cooks] Dried Beans that WON'T COOK!!!


Margaret commented:
> I've had black beans, white beans, pinto beans, and northern beans (all
> at different times) that were too old and never got past the crunchy
> stage.
> If you'v been cooking them that long, and they are as old as you say
> they are, throw them out and start over.
Do they make artificial beans like do artificial fruit? :-)
If these aren't going to soften, I wonder if they can be kept to be
used as "pie beans" to be used to keep an unfilled pie shell from
bulging up?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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