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Demeter (4376 posts) October 26, 2016 at 9:11 pm Exactly how long does it take to cook a pot of beans?It’s been over 6 hours slow cooking, and they aren’t anything like done.And then the baking…will have to be tomorrow. Sheesh!
glinda (634 posts) (Reply to original post) October 26, 2016 at 9:15 pm 1. Funny! So true though. Are you making baked beans?I sort of thought that bringing beans to a boil and then letting them sit for like an hour covered. Then rinse and cook again as you would helps. Am sensing I need your recipe for what you are making.
StupidRedhead (1083 posts) (Reply to original post) October 26, 2016 at 9:16 pm 2. You cooking them in a crock pot? Making baked beans or bean soup?
Silver Witch (769 posts) (Reply to original post) October 26, 2016 at 9:28 pm 3. Did you soak them overnight first?
Mad to the Marrow (429 posts) (Reply to original post) October 26, 2016 at 9:30 pm 4. How old are your beans?I’m a bean cooker from way back & it happens sometimes.Once I bought a sack of exotic black garbanzo beans at A-Whole Foods.I soaked them overnight, set them to cook in the morning. By bedtime they were still hard. I cooked them all the next day, too. Still like small missiles. On the 3rd day they were composted.
Demeter (4376 posts) (Reply to Mad to the Marrow - post #4) October 27, 2016 at 3:17 am 9. Ick!Well, They are last year’s crop, and they are finally edible, so I’m baking them Thursday…but it did take all of 6 hours.I soaked them more like a day and a half…
Samantha (325 posts) (Reply to original post) October 26, 2016 at 9:48 pm 5. I don't think you should have slow cooked them if you wanted them donereasonably quickly. I am looking at my Better Homes and Gardens cookbook:Beans, Green or wax – wash, remove ends and strings. Cook whole or in 1-inch pieces, or slit lengthwise. Cook covered in a small amount of boiling salted water (20 to 30 minutes – but if slit lengthwise 10 – 12 minutes.Lima, fresh – shell and wash, cook covered in a small amount of boiling salted water 20 – 30 minutes.Lima, dried – rise, add 2 and one-half times as much water as beans. Soak overnight. Or bring to boil; simmer 2 minutes; let stand at least 1 hour. Add salt, cover and simmer in water used for soaking 1 hour.Navy, dried – rinse, add 3 times as much water as beans as beans. soak overnight. Or bring to boil, simmer 2 minutes, let stand at least 1 hour. Add salt, cover, and simmer in water used for soaking 1 and one-half hours.I am guessing you might have used beans that should have been soaked overnight and you might not have done that. Or did you put them in a crock pot frozen?That is all I got – hope it helps.Sam
7wo7rees (77 posts) (Reply to original post) October 26, 2016 at 9:53 pm 6. What kind of beans? Let us all start there.Until we know where to start, none of us know how to advise.
Cleita (949 posts) (Reply to original post) October 26, 2016 at 9:57 pm 7. Depends on the type of beans and how old they are, butI usually find that twelve hours slow cooking as an average gets them done. The softer they get the better. This is assuming though that you did the presoak either overnight or bringing to boil and soaking an hour. Either way you need to throw that water out and cook with fresh water.
truly (40 posts) (Reply to original post) October 26, 2016 at 10:12 pm 8. And if making something like chili,make sure they are cooked fully in water before trying to simmer them in tomato sauce. Learned that the hard way- once beans are in the acidic tomato sauce they will NOT soften no matter how long they simmer.It was a very tasty batch of al dente chili that I made though!
Demeter (4376 posts) (Reply to truly - post #8) October 27, 2016 at 3:19 am 10. Thanks all! Your experience has reassured meTo summarize: the pinto beans soaked 1.5 days, cooked slowly 6+ hours, and now they will get baked with molasses and stuff…And they are edible, at last. I just didn’t expect it to take that long…usually, I just open a can!*
formercia (74 posts) (Reply to original post) October 27, 2016 at 4:18 am 11. About 2 Hours from dry to table.I timed them Yesterday because I was curious too. I used Marifax beans and didn’t pre-soak them overnight. A teaspoon of baking soda per cup of dry beans. Cooked until the water turned brown and the beans started to swell (about 30 minutes), then rinsed them until the water ran clear, then covered them with water and cooked to completion.
Gryneos (684 posts) (Reply to original post) October 27, 2016 at 5:08 am 12. That depends on the type of bean.Don’t ask me about black beans. They never cook right for me. I think they hate me.
YabaDabaNoDINONo (484 posts) (Reply to original post) October 27, 2016 at 5:29 am 13. If you are in a hurry use a pressure cookeralways soak you beans over night then cook.you don’t have to soak lentils or split peas or similar small bean or pea either they cook pretty fast as they are.
Oh for God's sakes. Just open a can of Bush's. Can't beat it. When I lived in Maine, I wanted to get into the spirit of it, so I tried making my own baked beans. The experience was underwhelming. Just let the Bush Brothers do the work for you.
This thread stinks.
One of my favorite movies. My library has that old uncut, un-PC version. It's the only version to watch. Time to check it out again.
