I have lately discovered, through bitter experience :-) the truism
that old dried beans take longer to soften/cook than fresher ones.

The question is: Howzabout I soak (old, uncertain age) dried beans
for say, two days, or maybe even three (keeping them cool/refrigerated
as appropriate)? Would this "even out" the variations in toughness
due to age, insuring that the cooked beans would all be evenly/
thoroughly cooked?

--
Silvar Beitel
(very occasional poster)

wrote:
> I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>

Of course it would help to soak beans before cooking. Beans are supposed
to soaked before cooking. In a recent thread there was a link to a bean
soaking chart.



http://missvickie.com/howto/beans/howtobeantypes.html

On Mar 23, 3:17*pm, wrote:
> I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: *Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? *Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>
> --
> Silvar Beitel
> (very occasional poster)

Not a good idea. After about ten hours they will start to ferment. A
pressure cooker might be what you want for even cooking..
Biff

wrote:
> I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>
> --
> Silvar Beitel
> (very occasional poster)

Reminds me of comments i have read on over cooked boiled eggs & chicken,
how tough can an egg or a chicken be? even if over cooked.

In the case of beans i no longer soak at all, just rinse and cook. I
find i get less gas with beans by not soaking than i do if i do soak them.

I made a big pot of red beans (frijoles con carne) the other day and the
"elderly relative' commented latter that day on their remarkable lack
of gas inducing properties.

Granted i always stand at the pot with a big skimming spoon to get all
the foam off the beans as they start to cook, i don't know if this has
anything to do with the lack of gas or not but i do it anyway.

A friend of mine suggested the gas that i used to get with soaked beans
might be caused by them starting to slightly ferment over 24 hours in
soaking water.
--
JL

On Mar 23, 11:17*am, wrote:
> I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: *Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? *Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?

This question comes up in various forms fairly often. It always makes
me wonder if people don't look at what they're doing. That is, when
you soak beans they plump up as they soften and absorb the water. If
they plump up nicely they will cook well. If you look at them and
they haven't, soak them some more, maybe changing the water as others
have noted. IOW, don't be asking for some time period, just soak
until they look right. -aem

In article
>,
wrote:

> I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>
> --
> Silvar Beitel
> (very occasional poster)

I've soaked beans for up to 3 days at room temp with frequent water
changes. Black soy are harder than usual. ;-)

Then I pressure cook.

Works for me, might work for other older beans.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
wrote:

> On Mar 23, 3:17*pm, wrote:
> > I have lately discovered, through bitter experience :-) the truism
> > that old dried beans take longer to soften/cook than fresher ones.
> >
> > The question is: *Howzabout I soak (old, uncertain age) dried beans
> > for say, two days, or maybe even three (keeping them cool/refrigerated
> > as appropriate)? *Would this "even out" the variations in toughness
> > due to age, insuring that the cooked beans would all be evenly/
> > thoroughly cooked?
> >
> > --
> > Silvar Beitel
> > (very occasional poster)
>
> Not a good idea. After about ten hours they will start to ferment. A
> pressure cooker might be what you want for even cooking..
> Biff

They will only ferment if you don't rinse and change the water twice or
so per day. I've done it and it works fine.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

> wrote

>I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?

That will often work on old ones, but change the water once in the morning
and once in the evening. If after 2 days they seem to have not swelled at
all, normally not work the cost to cook them.

On Mar 23, 3:28 pm, wrote:
> On Mar 23, 11:17 am, wrote:
>
> > I have lately discovered, through bitter experience :-) the truism
> > that old dried beans take longer to soften/cook than fresher ones.
>
> > The question is: Howzabout I soak (old, uncertain age) dried beans
> > for say, two days, or maybe even three (keeping them cool/refrigerated
> > as appropriate)? Would this "even out" the variations in toughness
> > due to age, insuring that the cooked beans would all be evenly/
> > thoroughly cooked?
>
> This question comes up in various forms fairly often. It always makes
> me wonder if people don't look at what they're doing. That is, when
> you soak beans they plump up as they soften and absorb the water. If
> they plump up nicely they will cook well. If you look at them and
> they haven't, soak them some more, maybe changing the water as others
> have noted. IOW, don't be asking for some time period, just soak
> until they look right. -aem

Thanks, aem. This strikes me as good advice in dealing with unknown-
or mixed-age beans, which is what I was after.

--
Silvar Beitel
(less than occasional poster, recently)

On Mar 23, 3:40 pm, "cshenk" > wrote:
> > wrote
>
> >I have lately discovered, through bitter experience :-) the truism
> > that old dried beans take longer to soften/cook than fresher ones.
>
> > The question is: Howzabout I soak (old, uncertain age) dried beans
> > for say, two days, or maybe even three (keeping them cool/refrigerated
> > as appropriate)? Would this "even out" the variations in toughness
> > due to age, insuring that the cooked beans would all be evenly/
> > thoroughly cooked?
>
> That will often work on old ones, but change the water once in the morning
> and once in the evening. If after 2 days they seem to have not swelled at
> all, normally not worth the cost to cook them.

Thanks for that. Makes sense.

--
Silvar Beitel
(occasional poster)

> wrote in message
...
>I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>
> --
> Silvar Beitel


Don't soak just start cooking.

It may take a little longer to become tender but eventually they will.

Dimitri

"Dimitri" > wrote in message
...
>
> > wrote in message
> ...
>>I have lately discovered, through bitter experience :-) the truism
>> that old dried beans take longer to soften/cook than fresher ones.
>>
>> The question is: Howzabout I soak (old, uncertain age) dried beans
>> for say, two days, or maybe even three (keeping them cool/refrigerated
>> as appropriate)? Would this "even out" the variations in toughness
>> due to age, insuring that the cooked beans would all be evenly/
>> thoroughly cooked?
>>
>> --
>> Silvar Beitel
>
>
> Don't soak just start cooking.
>
> It may take a little longer to become tender but eventually they will.
>
>
This is true. The age of dried beans has very little effect on how long
they take to cook, the humidity at which they are stored plays a greater
roll... bean warehouses are kept fairly dry, at about 6% humidity to prevent
mold. Soaking and dumping the soak water only has to do with disposing of
the bean stuff that makes you fart. Just cook the darn things, in as plain
water as possible... the skins on beans actually work like an RO filter
membrane, they allow liquid to enter but not to leave... if the liquid
contains salt, sugar, and certain minerals the membrane pores clog so liquid
can't readily pass. Beans cook best in soft water. Simmer bean s l o w ly,
if they're cooked too fast the membranes will break, the insides will turn
to mush long before the membranes soften, they'll be like chewing toenails.
Be careful about buying dry beans at the ethnic markets, they typically
don't have decent air conditioning or any at all, Those stores are humid
and so their beans contain a lot of mold, can make you sick. Beans are also
a sponge for odors, don't buy beans from stores that stink of smoked fish,
etc.

> wrote in message
...
>I have lately discovered, through bitter experience :-) the truism
> that old dried beans take longer to soften/cook than fresher ones.
>
> The question is: Howzabout I soak (old, uncertain age) dried beans
> for say, two days, or maybe even three (keeping them cool/refrigerated
> as appropriate)? Would this "even out" the variations in toughness
> due to age, insuring that the cooked beans would all be evenly/
> thoroughly cooked?
>
> --
> Silvar Beitel
> (very occasional poster)

I find long soaks unreliable so I now take the dry beans with 2-3x as much
water, bring 'em to the boil and boil for 2-3 minutes, turn off the heat and
cover tightly. They should be ready in 1-2 hours for the final cooking in
whatever recipe you are following. If I'm organised, I do that first boil
late and leave them soaking overnight. The latter method might be OK for
older beans.

"Omelet" > wrote>
> Try using a bean spoon to lower the "gas" content:
>
> http://www.myrtlewoodgallery.com/bean_spoon.htm
>
> ;-)
>
Looks more like bean forks to me... bean tuning forks... anal harmonica! LOL

> wrote
> "cshenk" > wrote:

>> That will often work on old ones, but change the water once in the
>> morning
>> and once in the evening. If after 2 days they seem to have not swelled
>> at
>> all, normally not worth the cost to cook them.
>
> Thanks for that. Makes sense.

And if you don't mind experimenting a bit, try it first with just some of
the beans if you have reason to think they may be old. So, if they do turn
out old, freecycle them (or give to local elementary school art teacher) as
a 'craft toy' the kids can glue on things. Teachers (and local afterschool
watchers) are always on the lookout for things like that!

Hehehe think of it this way, they will come and pickup at your door and you
dont even have to walk out to your trashcan with'em!

Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
wrote:
>>
>>>I have lately discovered, through bitter experience :-) the truism
>>>that old dried beans take longer to soften/cook than fresher ones.
>>>
>>>The question is: Howzabout I soak (old, uncertain age) dried beans
>>>for say, two days, or maybe even three (keeping them cool/refrigerated
>>>as appropriate)? Would this "even out" the variations in toughness
>>>due to age, insuring that the cooked beans would all be evenly/
>>>thoroughly cooked?
>>>
>>>--
>>>Silvar Beitel
>>>(very occasional poster)
>>
>>Reminds me of comments i have read on over cooked boiled eggs & chicken,
>>how tough can an egg or a chicken be? even if over cooked.
>>
>>In the case of beans i no longer soak at all, just rinse and cook. I
>>find i get less gas with beans by not soaking than i do if i do soak them.
>>
>>I made a big pot of red beans (frijoles con carne) the other day and the
>>"elderly relative' commented latter that day on their remarkable lack
>>of gas inducing properties.
>>
>>Granted i always stand at the pot with a big skimming spoon to get all
>>the foam off the beans as they start to cook, i don't know if this has
>>anything to do with the lack of gas or not but i do it anyway.
>>
>>A friend of mine suggested the gas that i used to get with soaked beans
>> might be caused by them starting to slightly ferment over 24 hours in
>>soaking water.
>>--
>>JL
>
>
> Try using a bean spoon to lower the "gas" content:
>
> http://www.myrtlewoodgallery.com/bean_spoon.htm
>
> ;-)
ummm .... hmmmmm ..... wooden ladders? now if they made one in stainless
steel
--
JL