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Cooking beans

vandenberg - 3-21-2008 at 01:30 PM

Does anyone but me have trouble cooking dried beans ?
Most times the beans do not soften, even after soaking for 24 hours and boiling for hours. Googling it, a lot of blame is put on hard water. Today I had the same problems with split peas. Anyone know a remedy or solution besides buying canned beans

Also, is the 5 gallon bottled water softened or just purified :?:

comitan - 3-21-2008 at 01:36 PM

Don't soak them, cook them in a Crockpot 12 hrs perfect.

Taco de Baja - 3-21-2008 at 01:38 PM

I think my wife simply soaks them in plain cold water for 8-hours before turning up the heat. We have a reverse osmosis filter so the water has very little TDS....But, shouldn't really make a difference.

She has great luck even with the dried bags of "25-bean" bean soup.

I'll ask what she does when she is back in town. She may weight them down with a plate, so there are no floaters….

lingililingili - 3-21-2008 at 01:39 PM

From what I understand when beans do not soften it's because they are not fresh. However, since beans are dried I have not figured out how to tell if they are fresh or stale! Hmmm, quien sabe? I hope this one is figured out though.

DENNIS - 3-21-2008 at 01:41 PM

That water is just filtered.

I don't have an answer to your bean problem. When you find an expert, ask him'her what the secret to barbque beans is. I tried that and made a terrible mess.

BajaGeoff - 3-21-2008 at 01:44 PM

The secret to bbq beans is bacon and brown sugar!

astrobaja - 3-21-2008 at 01:46 PM

OK heres my 2 cents:

for sure no. one reason if they never get soft, is that they are old!! make sure you get them at a place that has good turnover.

Never salt your beans until they are soft! Otherwise the skins get tough.

I got a tip from Andrea at Rancho Meling, put in your beans AFTER the water is boiling, then put in a clove of ajo or 2 . When they are done put in a little pork manteca.

Also if the beans run out of water during the cooking, never add cold water only boiling water!

--Astro

Osprey - 3-21-2008 at 01:47 PM

Van, I think you're right, the beans you tried were old. Those are hasbeans. Spend a few more pesos and buy new beans. Surely you can trust the word of the sellers.

Festus - 3-21-2008 at 01:47 PM

I do beans all the time. You just have to plan ahead. Soak them two nights before. Then put them in a crockpot or in a bean pot or covered casserole dish in the oven (low temp) over night if you are eating for lunch. If dinner, you can get away with putting them in early in the morning. Takes a good 8-10 hours of cooking to get them soft. If you need to cook them faster get a pressure cooker. Pressure cookers will cook them in 2-3 hours. Just make sure the lid is on tight or you will have a bean bomb about 45 minutes into the process.

bajajudy - 3-21-2008 at 02:01 PM

For pinto beans the lighter the color, the fresher. Here in San Jose, I buy mine from Lizarraga's where the turnover is fast and they package their own.
I soak overnight and use the quick method of pouring boiling water over them and let the stand until the water cools. always discard the soaking water. I do not use a crock pot. On the stove top they take a couple of hours.
A secret I learned from a local lady, is to put a little chorizo, cooked and drained on paper towels, in with the beans. I also put a couple of cloves of garlic and sometimes chopped onions too.
good luck, ed

Capt. George - 3-21-2008 at 02:01 PM

Osprey

You are "priceless"!!!

enjoying St. James City..........be in Baja July hasta

Jorge II

Russ - 3-21-2008 at 02:15 PM

My friend told me/us that she cooks beans three times, twice for an hour then adding all the goodies for the last long cook until they're soft. I like the idea of putting fresh beans into already boiling water. I use purified water on the last cooking.

bajabound2005 - 3-21-2008 at 02:19 PM

Split peas don't have to be soaked. They should cook up in no more than 45 minutes. Yes, use purified water. It is much softer than the other stuff. We just hooked up our dishwasher to purified water and now the dishes actually come out clean and the glasses are sparkling. And yes it's worth every damn cent.

A pressure cooker is another excellent way to cook dried beans.

From America's Test Kitchen:
Brining Beans
Why does soaking dried beans in salted water make them cook up with softer skins? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are weaker than mineral ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.

And from the Kelley Bean Company:
Hard Water Will Slow Down the Cooking Process
Hard water is bad news for dry bean cooking. Hard water will slow down the cooking process or bring it to a complete halt and the beans will not become tender. If you have trouble getting dry beans to become tender, use either distilled water or try using 1/8 teaspoon of baking soda for each cup of dry beans to soften the water.

Natalie Ann - 3-21-2008 at 02:30 PM

Gene/Hose A is a bean cooking specialist... makes 'em really delicious and in one day start to finish. Perhaps he'll share his secret?

Nena

bajabound2005 - 3-21-2008 at 02:32 PM

Well, if that's the case, maybe Hose A will cook up a batch for the Golf Tourney???

Natalie Ann - 3-21-2008 at 02:39 PM

Oh shoot, bb2005.... he's gonna kill me. :rolleyes:

Nena

(*edit so it doesn't read like I suggested shooting bb2005)

[Edited on 3-21-2008 by Natalie Ann]

vandenberg - 3-21-2008 at 02:55 PM

Quote:

Originally posted by bajabound2005

the Kelley Bean Company:
Hard Water Will Slow Down the Cooking Process
Hard water is bad news for dry bean cooking. Hard water will slow down the cooking process or bring it to a complete halt and the beans will not become tender. If you have trouble getting dry beans to become tender, use either distilled water or try using 1/8 teaspoon of baking soda for each cup of dry beans to soften the water.

Since I buy our beans at the Issste store they shouldn't be old. They have a terrific turnover. I read in some cooking magazines that they have the same problem in all areas with extreme hard water. No body gives a solution but to get a water softener. I have one, but not in operation for want of the necessary salt, not to be had around here.

[Edited on 3-21-2008 by vandenberg]

Osprey - 3-21-2008 at 03:07 PM

Van, I would keep a low profile here. No more talk about needing salt, brine, etc or you invite Loreto bay to pump the new desal plant right to your place.

bajabound2005 - 3-21-2008 at 03:18 PM

Well, the baking soda ought to do the trick and that's readily available. Do a follow up post when you've tried the different methods

Oso - 3-21-2008 at 03:20 PM

In over 40 years in and out of Mexico, I have never heard of a Mexican cook pre-soaking beans. The key seems to be cooking them slowly a looong time. My wife swears they are better cooked in a clay olla, but reluctantly gave hers up a few years ago when I was involved with the issue of children and lead-based paint and pointed out the problem with the ollas. It's not the clay itself but the fact that the potters use or used lead-based glaze. Citrus in particular leaches out the lead which makes Percebu's famous cazuelas problematic. If you can be 100% certain the glaze is free of lead, then cooking in clay is fine.

BTW, "frijoles refritos" does NOT mean "refried beans". It means "well fried beans".

elizabeth - 3-21-2008 at 03:38 PM

I never soak beans, and I have never seen anyone in Mexico or Central America do it either. If I don't have time to just slow cook most of the day, I bring the beans to a boil, boil for a few minutes, let them rest, covered for an hour, and then cook until soft.

I second, third, or whatever, the notion that old beans never do get tender. What I find interesting here, in this discussion, is the notion of brining. I've always believed that salting, or adding anything acid to the beans before they became tender would prevent softening! Old wives tale?????

fdt - 3-21-2008 at 03:59 PM

Quote:

Originally posted by Oso
In over 40 years in and out of Mexico, I have never heard of a Mexican cook pre-soaking beans.

Correct! I have never heard of anyone (mexican) soaking beens. The way I cook mine (big secreto) is by using chicken or beef stock not just plain water, throu in half an onion, 3-4 garlic cloves, 3-4 laurel leaves, bring to a boil, let cook in low flame, add water as needed, 3 hours and youre done. Now the best ones are after Christmas were you place the bone from the ham in to cook with the beens.

Quote:

Originally posted by Oso
BTW, "frijoles refritos" does NOT mean "refried beans". It means "well fried beans".

So what does recabrones mean :lol:

DENNIS - 3-21-2008 at 04:17 PM

Quote:

Originally posted by BajaGeoff
The secret to bbq beans is bacon and brown sugar!

I used those things but, when I poured them on the grate to cook, they went everywhere and drowned the fire. I tried to retrieve them with a spatula but, there was nothing left.
I don't think you can barbque beans. I hope it's not just a racial statement.

Iflyfish - 3-21-2008 at 04:59 PM

Dennis, that was funny, bbq beans falling thu the grill, had me going there.
My best and only method is to leave it to someone else who knows how to do it.
Iflyfish

Lindalou - 3-21-2008 at 05:21 PM

I've cooked beans since I've been here 3 or 4 times. Most of the time in my slow cooker(cooler in the motorhome that way)they have always turned out perfect. I start them with room temp. bottled water and beans and don't add a thing else till they are done. Oh, I take that back, I always throw in a few bay leaves at the beginning also.

BMG - 3-21-2008 at 06:33 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by BajaGeoff
The secret to bbq beans is bacon and brown sugar!

Had the same problem trying to bbq the bacon wrapped Pacifico. Couldn't get it to stick to the bacon and kept putting out the fire. Tried doing it with the Pacifico still in the bottle, but that didn't work either. Next experiment will be with the bacon wrapped around a Tecate can. I think aluminum transfers heat better than glass.

As for cooking beans, seems like every restaurant in town gets it pretty close to right.

Bob H - 3-21-2008 at 07:56 PM

Wow, interesting thread. Many different ways to cook your beans up. My wife, Audrey, soaks them over night. Drain off soak water. Bring fresh water to boil - and boil the heck out of them. Chopped onion and garlic cloves go in there. No salt until the very end. Being the German/American that she is, she then adds what is called 'Griebenschmalz' (German goose or pork fat mixture) - Wow! Unreal beans for sure. Spread out on plate, add shredded cheese and habanera hot sauce! She calls them "Der Deutsche Frejoles"
To die for!
Bob H

Info on Griebenschmalz
http://www.germandeli.com/stcrfat8ozg.html

[Edited on 3-22-2008 by Bob H]

DENNIS - 3-21-2008 at 08:01 PM

Quote:

Originally posted by Bob H
habanera hot sauce!

Give yourself Last Rites before you use that stuff. It's usually used for welding.

bajaguy - 3-21-2008 at 08:03 PM

Maybe we need a Nomads Bean-O-Rama for the golf tournament????

DENNIS - 3-21-2008 at 08:08 PM

Quote:

Originally posted by BMG
As for cooking beans, seems like every restaurant in town gets it pretty close to right.

How many times are refried beans fried? Are they ever fried? Are they really beans?

Diver - 3-21-2008 at 08:13 PM

Beans, beans, the musical fruit....
The more you eat, the more you toot;
the more you toot, the better you feel;
so eat your beans with every meal !! :biggrin:

No matter how you cook 'em, I just can't help myself. :biggrin:

.

[Edited on 3-22-2008 by Diver]

vandenberg - 3-21-2008 at 08:28 PM

You guys are making fun of me and a serious subject.
For your information, if you eat those not completely cooked beans, they get you bloated and, just last night, I blew the sheet and blanket clear off of me. Still too cold for that.
I may just quit this forum and go where I feel wanted.

DENNIS - 3-21-2008 at 08:31 PM

Good one, Ed. You're a human leaf blower.

BMG - 3-21-2008 at 08:37 PM

Quote:

Originally posted by vandenberg
You guys are making fun of me and a serious subject.
For your information, if you eat those not completely cooked beans, they get you bloated and, just last night, I blew the sheet and blanket clear off of me. Still too cold for that.
I may just quit this forum and go where I feel wanted.

Good thing you gave up smoking.

Paula - 3-21-2008 at 08:40 PM

Quote:

Originally posted by Diver
Beans, beans, the musical fruit....
The more you eat, the more you toot;
the more you toot, the better you feel;
so eat your beans with every meal !! :biggrin:

No matter how you cook 'em, I just can't help myself. :biggrin:

.

[Edited on 3-22-2008 by Diver]

Actually, There is a self help book on beans :yes:

It tells you to boil the beans for 5 minutes in filtered water, then soak them for about an hour. Drain them, add more pw to cover by about an inch. Boil gently until they are tender but not mushy, adding more water as needed. Add about 1/2 tsp of baking soda in the first 15 minutes of cooking time, and also a generous pinch of epazote. Any other seasonings, vegetables or meat (pre-cooked and drained) can be added at any time during the cooking.

Hire professionals for the toots. Beans taste even better when eaten with a side of banda music :dudette:

edited to prevent scorching :biggrin:

[Edited on 3-22-2008 by Paula]

DENNIS - 3-21-2008 at 08:44 PM

Quote:

Originally posted by Paula
epazote

What's that?

Paula - 3-21-2008 at 08:54 PM

It is an herb that grows wild in most of Mexico. It is said to help difuse the gas in beans, and has a nice flavor but can be bitter if you use too much. It is used a lot in Oaxacan cooking, always good in dishes with chicken.

I actually buy it dried in Montana in a natural food store and bring it down. Sometimes you can find it fresh in supermarkets here. Before I learned to recognize it I asked for it in the local fruteria. I'm still recovering five years later from being laughed at for asking to buy a weed that grows all over town :lol:

Diver - 3-21-2008 at 09:05 PM

Ah ha !

I had heard of epazote but the way I was using it didn't help with the gas, just gave me an out-of-body experience....
Silly me, I just figured that herbs were to be smoked !? :biggrin:

.

.

DENNIS - 3-21-2008 at 09:09 PM

Thanks....
I like bitter, some anyway. I drank beer for fifty years before I learned what Hops tasted like. Some of these new beers use lots of hops, so they say, and charge lots of money for their product which has a bitter quality from the extra hops. Now they say there's a shortage of hops and they're looking for alternatives. Maybe epazote is the answer.
Salud

Phil S - 3-21-2008 at 09:53 PM

Ed brings up a good question. How does anyone get the "gas" out of their beans by time they get cooked???? My mother 60 years ago would peel a potato & put it in the beans when they are soaking. Then transfers the potato to the cooking stage. Then throws the potato out. Then when they went into the crock pot, they were soft. Worked for her. But what else do you folks do to keep the gas out?????

[Edited on 3-22-2008 by Phil S]

[Edited on 3-23-2008 by Phil S]

Oso - 3-21-2008 at 09:58 PM

"re' is a preffix indicating an increase on the emphasis of the modiifer. i. e."very".