WorldsWorst wrote:

Never had any problems so far, Usual Suspect but I appreciate your views!

Yes, you have -- you have to keep adding water to your beans.


"usual suspect" wrote in message
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WorldsWorst wrote:
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Add tomato - also a little water and cook covered on a lowish heat for a

few

minutes - stirring all the time.

Add the beans and cover with water to about an inch or two above.

I would add the tomatoes AFTER the beans are tender. Any acid (including

that in

tomatoes) prevents the starches in the beans from breaking down as quickly

as

they normally would. Adding acidic ingredients after beans have softened

to a

desirable stage will keep the beans from getting much softer.

http://www.globalgourmet.com/food/eg.../saltacid.html

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