crunchy black beans :(
- trolley Nov 1, 2013 03:55 PM
I stink at making beans. I soak them overnight, drain, the cook the life out of them for 3 hrs and they're still a bit on the crunchy side. what's the trick? what's wrong??
ITA. I have experimented with just about every cooking method when it comes to beans. Now, I cook in the PC, with salt, bay leaves, maybe a chile or two, and I get perfect results every time. If, for some reason the beans are still too hard, put the lid back on, bring back to pressure, and cook 5-10 more minutes.
Sounds like you've got old beans. I would do bulk beans before buying them packaged. Bulk beans get rotated out fairly quickly, with a package you have no idea when it was processed and how long it's been sitting on the shelf.
I cover the beans with at least an inch of water, bring to a boil, boil 3 minutes, turn the heat off, cover and let sit for an hour. After an hour, I drain off the soaking liquid, add fresh water to cover by an inch, bring them back up to a boil then reduce to a simmer and cook for about 90 minutes. At that point I begin tasting for doneness and add salt.
If you're so inclined, try a package of Rancho Gordo beans -http://www.ranchogordo.com/ - I've had them cook up perfectly in as little as 45 minutes because they were fresh dried beans.
I know it sound weird to be talking about the freshness of a dried product, but the older a dried bean is the harder it is to cook it. Beans that have only been dried for a few months cook more quickly and are more tender.
And I agree with Chefj, it doesn't really matter when the salt is added.
Great suggestions above. Maybe try another market for a different bag? I'm guessing whatever WF has on the shelf is likely from the same lot, so try somewhere else for maybe a fresher bag.
I do all my beans in the crockpot and never have issues. I just rinse and place in slow cooker (no presoak, no boil), leave on low until done, often overnight. If you have a slowcooker, it's definitely worth a try.