On 3 Dec 2006 13:35:41 -0800, "maxine in ri" >
wrote:

>
>TammyM wrote:
>> for an hour! And they're STILL crunchy. WTF? To what legume
>> god(dess) must I pray for these suckers to get fully cooked? They
>> aren't THAT old. Well. Hmmm. How do I know that? I don't. I know
>> that I bought them within the last 6 months and they could've been on
>> the shelf for months, nay, years before that. Will they ever cook or
>> am I just needlessly using gas on a lost cause.
>>
>> Buggershitdamn.
>>
>> TammyM
>
>What do you have int here with them? Acidic things will keep them
>crispy, as will baking soda (why you would have the latter in there is
>beyond me, but I've heard some people do this so just checking).

Just water. My water's very hard though. Wonder if this would make a
diff?

>One thing I've noticed is that they do turn to mush by the next day
>after cooling down and being reheated. But that's when they were at
>the al dente stage before cooling.
>
>If your market doesn't have a high turnover of beans (I buy mine in the
>areas with high Hispanic populations) age could be the problem.

Oh my dear, you have no idea. My sister calls my 'hood "Little
Tiajuana"!

Thanks for "feeling my pain"!

TammyM