Joseph Littleshoes > wrote:

>> That much lime juice easily adds enough acid to prevent the
>> beans from cooking to tenderness.

>Well, define "tenderness" i have been told you can over boil and egg
>till it is "tough" and the same thing with boiled chicken, i don't get
>that, how tough can an boiled egg, chicken or bean possibly be?

My experience, which corresponds to what is reported in cooking
resources, is that beans will not become tender at all if the
cooking liquid is that acidic. (Even less acid will arrest bean
cooking.) They will remain in the same state they were in
after just soaking. (Which could, under some circumstances, be
close to edible, but usually not.)

Steve