Bob (this one) wrote:

I find that I can create a better flavor profile if some
> seasoned liquid is absorbed by the beans. Salt and acids will affect
> texture and cooking times, but virtually anything else will add to the
> finished flavor of the beans. I'll also say I like the beans to be firm
> which means a shorter cook time. Means that flavors added at the end
> don't penetrate as much. Personal tastes.

I never thought I'd get interested in this again, but you've gotten me
curious. What seasoned liquid are you thinking of that gets absorbed by
the beans, isn't salt or acid, and is strong enough to add flavor? I'm
thinking herbs and spices, but they've always been strongest when added
at the last minute.


For the original poster, there's something else I should mention about
cooking times, and that's the size of the bean. For a quick soup, use
lentils or split peas. They're small and cook more quickly. You have
to keep an eye on them more since the bottom of the pan is more likely
to burn, but you can add the vegetables (onions, carrots, celery) with
the lentils from the start since they'll cook quickly anyway. Red beans
are larger. They take longer. For red beans and rice, count on letting
them simmer for several hours.


The test for doneness I learned was to take out a single bean, blow on
it to let it cool, then place it in your mouth and attempt to split it
with your tongue on the roof of your mouth. Don't chew; teeth are too
strong. If you can split it with just your tongue, it is the right
doneness for salads.

--Lia