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Do IT this week: Layering
By Lisa Abraham
Beacon Journal food writer
Published on Wednesday, Nov 18, 2009
Q.: I recently started cooking with dried beans, but it seems that no matter how long I soak them or cook them, they don't soften. What am I doing wrong?
— Robin Snyder, MassillonA.: You probably aren't doing anything wrong, you probably just have an old bag of beans. Once beans have been on the shelf for a year or so, they likely will have dried out to the point where no amount of soaking will get them to rehydrate and soften.
Make sure you look for dried beans that come with an expiration date or a best-if-used-by date on the bag.
While soaking beans overnight in cold water is the most common method of rehydrating beans, there is another method suggested by the California Dry Bean Board, which uses hot water and takes just four hours. You may want to try this hot soak method and see if you come up with better results:
For each pound of dried beans, add 10 cups of hot water to a pot. Heat to boiling. Let boil for two to three minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours. Discard the soaking water and proceed with cooking.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com with ''Ask Lisa'' in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
Q.: I recently started cooking with dried beans, but it seems that no matter how long I soak them or cook them, they don't soften. What am I doing wrong?
Get the full article here.
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