On Sun, 16 Jun 2019 19:40:47 -0700, "Julie Bove"
> wrote:

>
>"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.

How short is that?