problems cooking dried beans

[kellia]

Help! I keep trying to use dried beans for use in chili and other soups that will cook all day in a crock pot. But when the meal is done, they are either crunchy or mushy. SIGH!!

 

[gardengalB4]

The beans need to be soaked in water overnight,drained,rinsed & then put in the crockpot to cook all day....I cook them on low.

 

[Soben]

Help! I keep trying to use dried beans for use in chili and other soups that will cook all day in a crock pot. But when the meal is done, they are either crunchy or mushy. SIGH!!

Also, if they're old, they will take f--o--r--e--v--e--r to cook. I just cook them forever, but it can be frustrating. You can try soaking and then freezing, helps break down the cell walls.

If they're newer or fresher, and you soak them and cook them for a few hours, you shouldn't have trouble.

If you don't want to soak, you're looking at 6-8 hours in the crock pot. That's how I make pinto beans for refried.

 

[msp2mco]

Also, don't soak them with salt because that can prevent them from softening. If possible, soak them and cook them in a regular pot and add them to the slow cooker toward the end of cooking so you know they are the texture you would prefer.

 

[AlaskaMOM]

Also do not add any acidic ingredients (tomatoes) until the beans are soft. As the acid will not allow them to soften any more.

 

[gardengalB4]

I have also dumped in a can of coke when I throw everything in the crockpot....DH likes this

 

[lizabu]

If you put any salt in they will never get soft.

 

[bumbershoot]

This is some good information! I never knew all of this.

 

[North of Mouse]

If you put any salt in they will never get soft.

Yep, one of the first things I remember my mom teaching me

 

[pigletto]

Well you learn something new every day! I have never successfully made a recipe with dried beans and gave up. I am sure I have salted the water or used bouillon that contains a lot of salt and I bet that is my problem with soups! My sister and I both like to cook and had given up on them after a disgusting lentil soup. I am willing to give it another try

 

[limace]

If you put any salt in they will never get soft.

This actually isn't true-though I believed it for years. The folks at America's Test Kitchen now recommend brining beans in salt water for extra flavor.

http://m.lifehacker.com/5906564/brine-beans-for-the-best-possible-flavor-and-texture

 

[clm10308]

The altitude at which you live can also have an impact. I moved from sea level to 6500 ft and had to learn to cook some things all over again. Dry beans take forever to cook here and that is on the stove. It would take days to cook them in a crockpot if it would even work at all.

 

[Readerbug]

And even when I do all these things, sometimes beans still don't get 'ready' when I want them to, especially when using a roaster or a crock pot to cook a lot of them.

I think there's a "Bean finger" just like there's a green thumb. And I don't have it. I do think I have low heat crockpots. And I learned when I want beans, I have to think long term. I make a big batch way before, days before I want them, when I am under no time pressure and they can cook as long as they darn please, then divide them up into can-size portions and freeze. Then add them into what ever needs them, the day of.

(But I too, experimented after cooking beans without salt for years, (I had many hispanic neighbors who only made refried from beans from scratch, and they always added salt at the beginning of the soak...??) I learned I could pre salt beans and still get them soft- so it wasn't the salt that was holdn 'em back.

I think some bagged beans are Verrrrrry Old. Because most people use cans, and they sit on the shelf a lot. Cooking up into beans that have totally shed their wrinkly skins is a clue. But they are still good to eat. Just harder to cook.

Dry Beans are hardcore budget stuff. I think there ought to be a "Bean Badge" avatar for all you who are drybean green thumbs, and an "Earning my Beans" for all us still practicing! Those with badges are seriously saving for Disney.

 

[Princess Disney Mom]

Also do not add any acidic ingredients (tomatoes) until the beans are soft. As the acid will not allow them to soften any more.

Yes. This is a big factor. Put the tomato last.

 

[pampam]

And even when I do all these things, sometimes beans still don't get 'ready' when I want them to, especially when using a roaster or a crock pot to cook a lot of them.

I think there's a "Bean finger" just like there's a green thumb. And I don't have it. I do think I have low heat crockpots. And I learned when I want beans, I have to think long term. I make a big batch way before, days before I want them, when I am under no time pressure and they can cook as long as they darn please, then divide them up into can-size portions and freeze. Then add them into what ever needs them, the day of.

(But I too, experimented after cooking beans without salt for years, (I had many hispanic neighbors who only made refried from beans from scratch, and they always added salt at the beginning of the soak...??) I learned I could pre salt beans and still get them soft- so it wasn't the salt that was holdn 'em back.

I think some bagged beans are Verrrrrry Old. Because most people use cans, and they sit on the shelf a lot. Cooking up into beans that have totally shed their wrinkly skins is a clue. But they are still good to eat. Just harder to cook.

Dry Beans are hardcore budget stuff. I think there ought to be a "Bean Badge" avatar for all you who are drybean green thumbs, and an "Earning my Beans" for all us still practicing! Those with badges are seriously saving for Disney.

I soak my beans overnight, drain the water, and cook till just soft, not mushy. Then I freeze the beans in 2 cup baggies, and use when a recipe calls for canned beans. It is far, far, cheaper than canned beans.

 

[lovesmurfs]

I think there's a "Bean finger" just like there's a green thumb.

Sorry -- my thoughts went to "pull my finger" along with the "musical fruit"!

I subscribed to the thread because I also have trouble cooking dry beans. Maybe I'll try again!

 

[Pooh2]

I soak the beans overnight in a bean pot. Then add a bit more water and bake in the oven at 325 for about 5-7 hours.

 

[Muushka]

And even when I do all these things, sometimes beans still don't get 'ready' when I want them to, especially when using a roaster or a crock pot to cook a lot of them.

I think there's a "Bean finger" just like there's a green thumb. And I don't have it. I do think I have low heat crockpots. And I learned when I want beans, I have to think long term. I make a big batch way before, days before I want them, when I am under no time pressure and they can cook as long as they darn please, then divide them up into can-size portions and freeze. Then add them into what ever needs them, the day of.

(But I too, experimented after cooking beans without salt for years, (I had many hispanic neighbors who only made refried from beans from scratch, and they always added salt at the beginning of the soak...??) I learned I could pre salt beans and still get them soft- so it wasn't the salt that was holdn 'em back.

I think some bagged beans are Verrrrrry Old. Because most people use cans, and they sit on the shelf a lot. Cooking up into beans that have totally shed their wrinkly skins is a clue. But they are still good to eat. Just harder to cook.

Dry Beans are hardcore budget stuff. I think there ought to be a "Bean Badge" avatar for all you who are drybean green thumbs, and an "Earning my Beans" for all us still practicing! Those with badges are seriously saving for Disney.

Bean Badge
Earning my Beans
Bean Finger

As a lover of beans, I love these terms!

 

[Pigeon]

I put the plain beans in the crockpot, cover with water 2 inches over the beans and let them cook overnight. Drain and then use them in your chili recipe.

 

[mrsklamc]

I soak my beans overnight, drain the water, and cook till just soft, not mushy. Then I freeze the beans in 2 cup baggies, and use when a recipe calls for canned beans. It is far, far, cheaper than canned beans.

In a crockpot, on a stove top, or does it matter?