On Tue, 1 Sep 2015 17:30:59 -0700, 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.

Are you saying they're hard? I don't have any problem cooking beans,
but I figure they need a good two hours before they're anywhere near
ready.

--
Elitist Snob