Bruce wrote:
> On Sun, 16 Jun 2019 14:44:29 -0500, Hank Rogers >
> wrote:
>
>> Bruce wrote:
>>> On Sun, 16 Jun 2019 07:38:28 -0400, Gary > wrote:
>>>
>>>> Bruce wrote:
>>>>>
>>>>> Thanks, all. The first pot we tried was stainless steel, but it
>>>>> stained. The second one was a Le Creuset and it stained too. I'll try
>>>>> the bleach solution. If that doesn't help, I'll buy a pot just for
>>>>> beans, since we have them all the time now.
>>>>
>>>> A few other thoughts here, Bruce. Are you sure that stainless
>>>> steel pot was actually that? I've cooked black beans many times
>>>> here. The cooking water does turn somewhat black but never had it
>>>> stain my pot. I'm not trying to be difficult here - it's just
>>>> never happened.
>>>>
>>>> How I cook them (and many other dried beans) is to soak in plenty
>>>> of cold water the evening before I cook them. Next morning drain
>>>> that soaking water and replace with fresh then cook until done.
>>>
>>> That's what I did too. I don't know if soaking them really makes them
>>> easier to digest, but all help is welcome I think we're also
>>> getting used to them after 2 weeks of having them for breakfast.
>>>
>>
>> I've heard that soaking is only to reduce cooking time and/or
>> produce less farts. Could be a n old wives tale though.
>
> It won't hurt, so why not, unless you're in a hurry?
>

Yep, I always soaked beans, but not lentils, etc.

Also, If yoose add anything acidic, like tomatoes, don't put them in
until the beans are tender. Salt doesn't seem to be a problem, but
acids make them tough.