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Dec 7, 2006 12:56 AM

slow cooking beans in an oven?

I've seen recipes for this and now I can't find it. I want to cook beans overnight in the oven. I'm guessing it's around 200 degrees for about 8 hours?

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  1. Do you mean dried beans that have been parcooked? 250F for 8 hours will do nicely.

    1 Reply
    1. re: Karl S

      No - they have just been soaked all day. Do they need to be parcooked?

    2. No they don't have to be par-cooked. Well soaked will do just fine. If you do not have a bean pot which is designed with high shoulders and a small opening to reduce evaporation of the liquid you will need to monitor the amount of liquid in the pot, adding more when needed and best to keep it tightly covered.

      1. I make my own baked beans that way, but I've never been brave enough to keep them in the oven all night. I do find that they need extra liquid about halfway through the process.

        2 Replies
        1. re: andreas

          You simply need to make sure they have an inch of water above them. I baked beans many winter nights (it's a favorite breakfast to awake to on a snowy morning where I have to shovel snow). 8, even 12 hours at 250F. When I awaken, I take off the cover. If there's too much liquid, I leave the cover off; if it's too dry, I add some and turn the heat off and return the cover and let the beans finish as the oven cools down.

          Now, it does help to realize that there are beans that have thicker skins than others, and some have been stored longer than others; this is what parcooking is meant to help alleviate problems with. I like to use molasses face beans (brown calypso beans), as they have a somewhat thinner skin than other standards of Yankee beandom; plus, they are delightful; if I run out of them, I want yellow-eye (or Steuben yellow-eye) beans. I always parcook my until I can blow the skin apart with a sharp breath directed at a bean (the canonical and infallible way to tell when a bean has been properly parcooked).

          1. re: andreas

            I do them overnight in an enameled cast-iron pot and have never bothered with adding liquid at 3 am. Black beans, etc. I don't soak either. Chickpeas I just made a big pot of with lamb shank and did soak the chickpeas before hand, cooked the whole thing at 225 for about 12 hours (with leeks, garlic, lots of rosemary from my doomed plant). Turned out quite well.