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Steve Pope

> wrote:

>Define overcooked. Growing up we would have either fish, salmon
>croquettes, or tuna noodle casserole; macaroni and cheese; dried
>beans; and cornbread every Friday night for supper. Mom usually put
>the beans on to cook by one o'clock and we ate around 5:30 when my dad
>got home from work. I don't recall the beans ever being overcooked.
>In fact, the few times mom didn't get the beans on until late there
>would be complaints about the beans not being done.

Did you mom add seasonings etc. to the beans while they were
cooking? That will slow down, even arrest cooking.

Four hours cooked slow with seasonings is often about
right, but the results of such methods are all over the map,
and I don't recommend that as a way to go.

Soak-drain-boil-drain, then season, is foolproof.

Steve