>
>> OmManiPadmeOmelet wrote:
>>
>> > In article >,
>> > "elaine" > wrote:
>> >
>> > > I've had my friggin beans in the oven since 8:30 am -- (yes, I soaked
>> for
>> > > over 10 hours). I've added more water, chicken stock and they're
>> > > still
>> > > little turds.
>> > >
>> > > Then I remembered that I had done this before in the crock pot. Took
>> > > me
>> 3
>> > > days of cooking.
>> > >
>> > > Damn, where is my memory when I need it?
>> > >
>> > > E.
>> The beans *must* be brought to a roiling boil for a while, then simmered.
>> An oven or a crockpot simply won't cut it...
>>
>> My method is to bring the beans to a strong boil for a 15 or so minutes,
>> then I turn off the heat completely for a whiles (an hour or so) to let
>> them
>> "soak". Then I simmer them for a whiles until done. Doesn't take
>> forever
>> and I've never had to soak the beans either...
>
> Ok, but I prefer to save on electricity... ;-)
>
> Takes 10 to 15 minutes to come up to full pressure, then I time for 20
> minutes. All other flavorings and stuff go in the pot with them. Stock,
> garlic, onions, carrots, celery pepper etc. I don't salt until they are
> done.
>
> Saves me time and money and I get perfect beans every time.
>
> Pressure cookers are da bomb (no pun intended!)
> --
> Peace!
> Om

Well the one - and really only one upside to my bean disaster was that the
house smelled wonderful all day.

They're in the garbage now! And I'm still lamenting the waste of 1/2 cup of
excellent quality maple syrup.

E.