On Tuesday, September 1, 2015 at 7:31:02 PM UTC-5, gtr wrote:
>
> Tonight I'm trying, yet again, to make a bean soup/stew with white
> beans. On two previous occasions I prepped the beans by putting them
> in cold water, bringing to boil, boiling for 3 minutes, turn it off,
> cover and leave it alone for 2-3 hours.
>
> As I've done tonight.
>
> Now added to a recipe that has me BTB, simmer for 1.5 hours (with lamb
> and other stuff). In previous circumstances (and recipes) the beans
> were still inedible. I had to keep it up for almost 2 hours before
> putting it all in a pressure cooker. I've forgotten the other
> stumble-bum conclusion--I think it may have just been another hour or
> two of screaming boil or something.
>
> This time--without question--the beans are a new bag. I just bought them.
>
> Anybody else have similar issues with these damnable beans?
>
> still have my fingers crossed for tonight, but sense doom.
>
>I've never had trouble with cooking beans. I don't do
the soaking method either. Pick through beans for any
bad ones or stones. Rinse 2 or 3 times, cover with water,
bring to a boil then reduce heat to a simmer. Cook for 2
hours, stirring occasionally and checking if more water
needs to be added. After 2 hours check for doneness/
tenderness and if done add salt, stir and cook for a few
more minutes.

If I'm adding cubed ham that will be added after about
an hour when beans are becoming tender. Continue cooking
on a simmer for another 30 minutes or so. Check for doneness
and add salt.