Dry beans: what have I done??
Romans5_8
Apr 14, 2004
3:46 PM |
I haven't much experience with cooking dry beans. Now I'm really stumped. I put some ancient (quite possibly a couple years old) dry beans in crock and soaked 8 hours. Then I added a large ham hock and turned crock on hi for about 5 hours. At bedtime (still crunchy) I put crock in fridge. This AM I put it back in crock liner and turned on low. It's 4:30 pm and they are STILL CRUNCHY!! lol!! What am I doing wrong?? |
AmazedByGrace
Apr 14, 2004
9:14 PM |
Is there salt in the ham? That will do it!
Lisa :) |
ThisIsMe
Apr 14, 2004
9:52 PM |
Do you have lots of water in the crock with the beans so they can absorb the water as they cook? Also, older beans are perfectly fine but they do sometimes take longer to cook.
Debi W. (MI) |
Bananna
Apr 15, 2004
1:54 AM |
did you happen to add tomato??? sugar and tomato should only be added after they are real soft or it takes (seems to me) a couple of days to cook without ever chilling them.
I definitely would have rinsed before cooking to remove all the sulfer in the water...
Crock pots have different temp settings but all tend to be lower than you range. Be sure you read your crock manual. Also an element can go bad and it may only go up to the low setting now. (be wary of a submersed crock that should not have been)
HTH
bananna |
meeghen
Apr 15, 2004
4:08 PM |
It also depends on the beans. Some, like Kidney beans can take days to get soft some times. I also would dump the water they soaked in. For larger beans that tend not to get soft, boiling them for a bit before putting them in the crock pot helps too. |
|
Posting in this forum is limited to members of the group: MEMBERS, Moderators, SITEADMINS.]
|
Titus 2 Open Forums
|
Welcome to Titus 2 Open Forums!
|
Welcome to Titus 2 Open Forums!
|
|
| If you don't have an account yet, visit the registration page to sign up. If you already have an account, you may login here:
|
|
|