Julia Altshuler wrote:

> Bob (this one) wrote:
>
> I find that I can create a better flavor profile if some
>> seasoned liquid is absorbed by the beans. Salt and acids will affect
>> texture and cooking times, but virtually anything else will add to the
>> finished flavor of the beans. I'll also say I like the beans to be
>> firm which means a shorter cook time. Means that flavors added at the
>> end don't penetrate as much. Personal tastes.
>
> I never thought I'd get interested in this again, but you've gotten me
> curious. What seasoned liquid are you thinking of that gets absorbed by
> the beans, isn't salt or acid,

Beans swell because they're absorbing the cooking liquid. We're not
shooting for *no* salt or acid, just keeping it down in the early part
of the cook. I usually step up both as the cook proceeds.

If you simmer dried garlic, ginger, nutmeg in stocks and cook beans in
the liquid, it'll penetrate the bean and provide a good bit of flavor.
Likewise dried orange peel and lemon peel. A mirepoix in the stock
while the beans are cooking (tied in cheesecloth to make it easy to
remove it) will add flavor. A goodly dollop of bacon fat added to the
stock will most surely add flavor.

Salt can keep beans more firm than most people like it added at the
beginning *to levels that are sufficient to do that.* The level will
vary from bean to bean. A little will merely be seasoning. Same for
acids. The other thing they'll do is change the colors of dark beans.
Black beans become red with vinegar in the mix.

Look at recipes for Cuban-style black beans and see how much stuff is
added to the beans as they cook. Some salt and a good bit of acid.

> and is strong enough to add flavor? I'm
> thinking herbs and spices, but they've always been strongest when added
> at the last minute.
>
> For the original poster, there's something else I should mention about
> cooking times, and that's the size of the bean. For a quick soup, use
> lentils or split peas. They're small and cook more quickly. You have
> to keep an eye on them more since the bottom of the pan is more likely
> to burn, but you can add the vegetables (onions, carrots, celery) with
> the lentils from the start since they'll cook quickly anyway. Red beans
> are larger. They take longer. For red beans and rice, count on letting
> them simmer for several hours.
>
> The test for doneness I learned was to take out a single bean, blow on
> it to let it cool, then place it in your mouth and attempt to split it
> with your tongue on the roof of your mouth. Don't chew; teeth are too
> strong. If you can split it with just your tongue, it is the right
> doneness for salads.

Haven't heard that one. Sounds fine to me. All depends on how you like
the beans. I'll also say that I like different textures for different
dishes. Black beans and yellow rice means soft beans for me. Beans
served with chili means firm beans.

And don't get me started on oven-baked beans... <G>

Pastorio