Posted: 4/12/2008 4:38:47 PM EDT
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Is there a trick to cooking beans that have been dried? Mine always seem to end up hard and not have as much flavor as canned beans. Any tips/comments are appreciated. |
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Yep , soak overnight. And - try a pressure cooker. Thing makes cooking beans less time and fuel consumptive. You can season the water/broth the beans are cooked in and use different oil/fat for flavor. You can also cook other ingredients with them for flavor or nutrition. The more you toot , the better you feel , then you're ready for another meal.... JC |
^^^ that and what are you using for seasoning? ham hocks placed in the cooking water (which is different than the soaking water) help, but whatever you use, you need to season while they're cooking and after they're done to get the best flavor... |
Very old beans will lose some of the moisture that exists in the very center of the bean. These "dryer than usual" dried beans need "lots" of extra cooking because the normal cook time doesn't soften them much. Some say to season (I'm guessing spices and herbs) while cooking but putting salt in the cooking liquid can toughen beans also. I soak my beans overnight in the refrigerator and cook them in chicken stock rather than water. I don't add salt till just before serving. You might get some salt from the ham or bacon you cook with the beans for flavoring but you can factor in a little extra cooking time to compensate. I'm not a fan or pressure cooking beans. They have a significant amount of protein in them which can make the cooking water foamy which can clog the vent hole on the pressure cooker lid. I much prefer to use a slow cooker (crock pot) and leave them the day while I'm at work. I add chopped carrot, onion, and celery to almost all my bean dishes, including split pea soup, but I add onion only to my "baked beans" done in a slow cooker. |
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I agree with soaking beans before cooking, but if you're pressed for time, and didn't soak overnight, you can quick soak them. Put the beans in a pot, cover with cold water, and bring just to boil. Once they boil, cut the heat and cover the pot for one hour. You will get the same results as if you had soaked them overnight. I use chicken stock, or pork stock to cook beans. Plain water has no flavor. Do not put any salt in the beans until they are fully cooked, or they will be hard. I cook my beans with a pork product, such as pig's feet, ham hocks, ham, andouille or smoked sausage. I then put onions, celery, bay leaves, minced fresh garlic and a little green bell pepper in mine for flavor, along with whatever else I feel like tossing in, such as pepper, hot sauce, and fresh herbs. Perfection every time. 
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#1 |
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I'm not a fan or pressure cooking beans. They have a significant amount of protein in them which can make the cooking water foamy which can clog the vent hole on the pressure cooker lid. I much prefer to use a slow cooker (crock pot) and leave them the day while I'm at work. . Yep , some beans do foam more than others , but all will foam some. We use the Pressure Cooker primarilly because we have 12v electricity and can't use good crocks. Smaller batches filled well below maximum level will prevent the clogging , but not the foam. Yep , Salt will toughen them too. MMMMM Beans. It's always good to eat well and inexpensively and work with the long term food stash. JC |
I have used a pressure cooker for beans before and I agree with you that it does cut down the cook time and filling at a lower level makes it work. I can see where 12V power would not be crock pot friendly. ...and I agree that beans are "good eats"! More people should eat them and they are a great way to stretch meat, or to receive a relatively good source of essential amino acids. I think I'll go home tonight and assemble a pot of baked beans to start in the morning! |
