Posted: 2/12/2009 12:39:51 PM EDT
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Chef, can you give me a suggestion as to how to get black beans to be soft like out of a can?
I make a spicy black bean side dish with mexican food. When I make the dish using canned beans, the beans are nice and soft. Today, I'm using dry beans that I soaked in tap water over night. I have been cooking them for four hours and they are still mosly hard. Any suggestions? |
| Are you salting the beans during cooking? Some sources say this will make them tough. I usually simmer the beans for a few hours and salt them as/after they get tender. As often as not, I'm more concerned with over cooking and getting a mushy texture. Make sure you are using enough water while cooking. I usually follow directions on the package and get good results. |