Steve Pope wrote:

> 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

Well i have never seen such a reference, and have had not trouble with
the recipe, i prefer my beans to be "al dente" unless i am making
refried beans, i like a bit of bite to my beans.

I make a black bean soup with either lime or lemon juice and have never
had a problem with it either.
--
JL