Isaac Wingfield wrote:
In article ,
"Kat Newsgroups" wrote:

I put my dry beans in to soak last night and I'm planning on making
bean
soup today.
Can I just use my regular recipe in the crock pot? I had someone
tell me
that I shouldn't make bean soup in the crock pot because it will
make my
beans tough. Is this true?

What will make the beans tough is not long cooking, but cooking them
in
water which is even slightly acid -- say from some tomatoes in the
soup,
or even from the water itself, in some parts of the country.

Beans will cook, but will never become tender, in water with a pH
less
than seven. See "On Food and Cooking" by Harold McGee for more info.

Throw a quarter teaspoon of baking soda in the pot of cooking beans;
if
it fizzes, you've got a problem. You can add more soda until the
fizzing
stops (which neutralizes the acid), but that may alter the taste in a

way that you don't like. And it reduces the nutrition of the beans.

I deal with it by using canned beans, which are already cooked. Once
they're tender, the acid has no effect.

Isaac

You're certinaly a gaseous little ******* but you don't know beans.

To learn about beans go he http://www.americanbean.org

Isaac Wingfield wrote:
What will make the beans tough is not long cooking, but cooking them in
water which is even slightly acid -- say from some tomatoes in the soup,
or even from the water itself, in some parts of the country.

Moderately acid or better (not slightly) might effect some beans (like Kidney)
and have no effect on others (like great northern). Just make sure the beans
are thoroughly soaked, and if you still aren't sure simmer them for 20 minutes
to a half hour before adding to the crock pot.

Beans will cook, but will never become tender, in water with a pH less
than seven. See "On Food and Cooking" by Harold McGee for more info.

What is the pH of a quart of neutral water with a 16oz can of whole tomatoes in it?

Whatever it is, it's been acceptable for me.

Throw a quarter teaspoon of baking soda in the pot of cooking beans; if
it fizzes, you've got a problem. You can add more soda until the fizzing
stops (which neutralizes the acid), but that may alter the taste in a
way that you don't like. And it reduces the nutrition of the beans.

Is this a cooking forum or a chemistry lab?

I deal with it by using canned beans, which are already cooked. Once
they're tender, the acid has no effect.

Yeech! Fresh beans are so much more flavorful. Plus, you get to add only
as much salt as you desire.

-- Gary

wrote in message ...
Isaac Wingfield wrote:
What will make the beans tough is not long cooking, but cooking them in
water which is even slightly acid -- say from some tomatoes in the soup,
or even from the water itself, in some parts of the country.

Moderately acid or better (not slightly) might effect some beans (like
Kidney)
and have no effect on others (like great northern). Just make sure the
beans
are thoroughly soaked, and if you still aren't sure simmer them for 20
minutes
to a half hour before adding to the crock pot.

Beans will cook, but will never become tender, in water with a pH less
than seven. See "On Food and Cooking" by Harold McGee for more info.


First of all, that's not true. Second of all, McGee says no such thing. What
he does say is:

"Acidic cooking liquids slow the dissolving of cellwall hemicelluloses and
therefore the softeneing process while alkaline liquids have the opposite
effect."

The bottom line is that cooking in acid tends to keep the bean skins more
intact, but acid or alkaline the beans cook just fine.


--
Peter Aitken

Remove the crap from my email address before using.