jayr@well.UUCP (Jay Roth) (10/12/85)
I recently decided to start making chili from dried beans (instead of store- bought canned beans). I soaked the beans overnight (3:1 water:beans). In the morning the beans looked fine. If I'd followed directions, I would have then simmered the beans (+ liquid) for 2 hours. I decided that I would combine the simmering time with the chili cooking time. 3-4 hours later the beans were still hard. Did I do something wrong?
kolling@decwrl.UUCP (Karen Kolling) (10/13/85)
>I recently decided to start making chili from dried beans (instead of store- >bought canned beans). I soaked the beans overnight (3:1 water:beans). >In the morning the beans looked fine. If I'd followed directions, I would >have then simmered the beans (+ liquid) for 2 hours. I decided that I >would combine the simmering time with the chili cooking time. 3-4 hours >later the beans were still hard. Did I do something wrong? I don't know beans about chili, but when you use dried beans to make Boston Baked Beans, after soaking the beans overnight, you bake the beans, molasses, etc. together for 7 to 8 hours.
jeff@rtech.UUCP (Jeff Lichtman) (10/14/85)
> I recently decided to start making chili from dried beans (instead of store- > bought canned beans). I soaked the beans overnight (3:1 water:beans). > In the morning the beans looked fine. If I'd followed directions, I would > have then simmered the beans (+ liquid) for 2 hours. I decided that I > would combine the simmering time with the chili cooking time. 3-4 hours > later the beans were still hard. Did I do something wrong? I'm not sure what you put in your chili, but any sort of acid in the cooking water can cause the beans to never get soft. It usually takes enough acid to give a sour taste to cause this effect; tomatoes have acid, but not enough (usually) to prevent the beans from cooking. -- Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
nemo@rochester.UUCP (Wolfe) (10/14/85)
> ... I soaked the beans overnight (3:1 water:beans). > In the morning the beans looked fine. If I'd followed directions, I would > have then simmered the beans (+ liquid) for 2 hours. I decided that I > would combine the simmering time with the chili cooking time. 3-4 hours > later the beans were still hard. Did I do something wrong? Sometimes dried beans, especially the larger varieties like kidney or pinto, can take forever to hydrate & cook. Try bringing them to a boil before soaking overnight, then cooking for two hours before adding any other ingredients. In fact, the best policy is to test the beans before adding anything else. When they are getting there (not quite tender yet, but not still at the break-your-molar stage), add the good stuff. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
ems@amdahl.UUCP (ems) (10/15/85)
> > ... I decided that I > >would combine the simmering time with the chili cooking time. 3-4 hours > >later the beans were still hard. Did I do something wrong? > Yup. Simmer the beans first. They need to absorb more water in the cooking process. It is difficult for them to do this when coated with grease. (chili ain't CHILI if it ain't greasy enough to burn ...) -- E. Michael Smith ...!{hplabs,ihnp4,amd,nsc}!amdahl!ems 'If you can dream it, you can do it' Walt Disney This is the obligatory disclaimer of everything. (Including but not limited to: typos, spelling, diction, logic, and nuclear war)
rep@panda.UUCP (Pete Peterson) (10/15/85)
In article <221@well.UUCP> jayr@well.UUCP (Jay Roth) writes: >I recently decided to start making chili from dried beans (instead of store- >bought canned beans). I soaked the beans overnight (3:1 water:beans). >In the morning the beans looked fine. If I'd followed directions, I would >have then simmered the beans (+ liquid) for 2 hours. I decided that I >would combine the simmering time with the chili cooking time. 3-4 hours >later the beans were still hard. Did I do something wrong? Did you keep the beans and soaking water and just add the other ingredients or did you get rid of the soaking water. The beans absorb almost that much water when they cook. You may not have had enough water to soften the beans. If you have a pressure cooker you can do beans fairly quickly without soaking. I do pinto beans for at 15 lbs pressure for 45 minutes + cooling time or you can do them for a few minutes longer and cool them down quickly if you're in a hurry. Add a tablespoon or two of cooking oil to the beans to inhibit foaming which could clog the cooker vent and don't overfill the cooker. pete peterson
steph@graffiti.UUCP (stephanie da silva) (10/16/85)
> I recently decided to start making chili from dried beans (instead of store- > bought canned beans). I soaked the beans overnight (3:1 water:beans). > In the morning the beans looked fine. If I'd followed directions, I would > have then simmered the beans (+ liquid) for 2 hours. I decided that I > would combine the simmering time with the chili cooking time. 3-4 hours > later the beans were still hard. Did I do something wrong? When I make beans (usually pintos), I first soak them overnight, then set them up the next morning because I know they'll take all day to cook. Also, when I'm trying a new recipe, I'll usually check at least 3 or 4 different sources and usually end up combining recipes. I vary rarely rely on just one.
guy@slu70.UUCP (Guy M. Smith) (10/18/85)
In article <1004@panda.UUCP>, rep@panda.UUCP (Pete Peterson) writes: > In article <221@well.UUCP> jayr@well.UUCP (Jay Roth) writes: > >I recently decided to start making chili from dried beans (instead of store- > >bought canned beans). I soaked the beans overnight (3:1 water:beans). > >In the morning the beans looked fine. If I'd followed directions, I would > >have then simmered the beans (+ liquid) for 2 hours. I decided that I > >would combine the simmering time with the chili cooking time. 3-4 hours > >later the beans were still hard. Did I do something wrong? Did you add salt early in the cooking. This can cause the beans to remain hard. I prefer to add salt only after the beans have reached the proper consistency.
berco@sdcrdcf.UUCP (Julie Bercovici) (03/11/86)
Does anyone out there have any recipies for dried beans (any kind) or lentils without tomatoes? Thanks in advance. I'll post any responses.
djo@sdchem.UUCP (Denise O'jibway) (03/11/86)
Lentils and Rice Wash 1 Cup lentils. Add 3-4 Cups water, bring to boil for 10 minutes. Add 1 Cup rice and simmer for 20-30 minutes. While this is simmering, saute some mushrooms and onions, and/or anything else you like. Add to lentil and rice mix. Don't stir too much or the lentils get mushed. Add some tamari as it simmers. This is quick and easy and low cal (I saute in water).