"Bruce" > wrote in message
...
> 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 remember watching an episode of Jacques Pepin and he said never to soak
black beans overnight because they will start to ferment. He uses the quick
soak method.