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.

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?
>
Have you turned the oven on? Liquid, heat and time are all that are
needed to cook beans. You seem to have two of them covered..... -aem

On 23 Sep 2006 16:24:10 -0700, "aem" > wrote:

>
>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?
>>
>Have you turned the oven on? Liquid, heat and time are all that are
>needed to cook beans. You seem to have two of them covered..... -aem

I found out I had problems with mine, if I didn't cook them in water
beforehand, til they were almost soft. Once I did that, and then
transferred them to the oven with whatever seasonings I wanted, they
finished cooking nicely.

Christine

"aem" > wrote in message
oups.com...
>
> 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?
>>
> Have you turned the oven on? Liquid, heat and time are all that are
> needed to cook beans. You seem to have two of them covered..... -aem

Have I turned the oven on??? Now how insulting is that?

Yes --- since 8:30 am!!

E.

In article .com>,
"aem" > wrote:

> 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?
> >
> Have you turned the oven on? Liquid, heat and time are all that are
> needed to cook beans. You seem to have two of them covered..... -aem

For people with "normal" water, this is all that is necessary. For some
of us, it isn't enough. About 1/4 teaspoon of baking soda (baking
powder works for me also) will let them cook in a couple of hours. I
think that is per quart, but you might want to do some research. After
you do the research, try experimenting also.

--
Dan Abel

Petaluma, California, USA

"elaine" > wrote in message
...
> 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?
========
I soak my beans overnight and then boil them for one hour till tender before
continuing on with the recipe and placing that in the crockpot.
Sometimes if the beans are old, they will not tenderize. Or, maybe it is
because you didn't boil them for one hour after soaking overnight.
>
> E.
>
>

"pfoley" > wrote in message
ink.net...
>
> "elaine" > wrote in message
> ...
>> 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?
> ========
> I soak my beans overnight and then boil them for one hour till tender
> before
> continuing on with the recipe and placing that in the crockpot.
> Sometimes if the beans are old, they will not tenderize. Or, maybe it is
> because you didn't boil them for one hour after soaking overnight.
>>
I did not boil them. DAMN..........

E.
>>
>>
>
>

elaine wrote:
>
> Have I turned the oven on??? Now how insulting is that?
>
> Yes --- since 8:30 am!!
> .
What did you expect? All you posted is a whine about beans. Readers
have no clue what it is you're trying to accomplish, so how can anyone
help you?

If all you want is a cooked pot of beans, soak them, drain them, add
liquid, apply heat and simmer them on top of the stove until done. Why
are they in the oven? Are you trying to make some kind of baked beans?
Then baked beans start with *cooked* beans, to which a bunch of
seasonings and other ingredients are added, after which a long, slow
bake in the oven finishes them.

You want some help? Provide some information. -aem

On Sat, 23 Sep 2006 22:01:09 -0400, "elaine" >
wrote:

>"aem" > wrote in message

>> You want some help? Provide some information. -aem
>
>
>Fèves au Lard
>These beans boast two staples of Montreal cuisine -sweet maple syrup and
>rich salt pork.

>
>They're still in the frigging oven because they are not cooked! The recipe
>didn't say anything about boiling them on the stove.

My mother's baked bean recipe doesn't either, but if I put them
directly into the oven after soaking them, and then cooking them for
about 10-12 hours, they are still kinda crunchy in the middle.

Last time I fixed them, which was on Labor Day this year, I soaked
them, then pre-cooked them on top of the stove..and then put them into
the oven. They turned out perfect this time.

Christine

In article >,
"elaine" > wrote:


> Fèves au Lard
> These beans boast two staples of Montreal cuisine -sweet maple syrup and
> rich salt pork.
>
> 1 lb dried navy beans (2 1/4 cups)
> 1 (1/4-lb) piece salt pork (rind discarded)
> 4 1/2 cups water
> 1 large onion, finely chopped (about 2 cups)
> 2 chopped garlic cloves
> 1/2 cup Grade B maple syrup
> 1 tablespoon dry English mustard (preferably Colman's)
> 1 teaspoon freshly ground black pepper


> They're still in the frigging oven because they are not cooked! The recipe
> didn't say anything about boiling them on the stove.


I still contend that it is the water. I don't see a good way to get the
baking powder/baking soda in here, other than pre-cooking the beans
before you put them in the oven, or adding it to the water before mixing.

One recommendation I've read is to use bottled water.

--
Dan Abel

Petaluma, California, USA

aem > wrote:
>Have you turned the oven on? Liquid, heat and time are all that are
>needed to cook beans.

No, no, no. I guarantee you need to add at least salt to
that list.

Unless you're thinking of home-repair projects other than dinner.

--Blair

elaine wrote:
>
> Fèves au Lard
> [snip]
> Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water
> to cover by 2 inches at least 8 hours.
>
> Put oven rack in middle position and preheat oven to 350°F. Rinse and pat
> dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
>
> Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2
> cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic
> cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard
> (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir
> to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
>
> Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring
> occasionally, until most of liquid is absorbed but beans are still saucy, 1
> to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar
> and 1 teaspoon salt or more to taste.
> __________________________________________________ _____
>
> They're still in the frigging oven because they are not cooked! The recipe
> didn't say anything about boiling them on the stove.

Well, sorry, I think you've been victimized by a carelessly written
recipe. At the very least, it should have told you to bring the pot of
beans, etc. to the simmer before you put it in the oven. There's an
hour wasted right there. I know it seems counter-intuitive when water
boils at 212F and the oven is at 350F but it takes *forever* for a big
pot of beans and liquid to come to the simmer. Then if the liquid you
added during the baking was cold, the pot temp plummeted and again took
a long time to come back up to the simmer. So any time you add liquid
to that kind of thing it should be boiling.

When I've made baked beans I have pre-cooked the beans until just
tender with things like garlic and onion, then added the stuff like
molasses or brown sugar or maple syrup and finished them at 325 for
several more hours. That's not so much because the beans need it as it
is to meld the flavors and create the thickened sauce desired.

As to how to salvage what you've got, sorry, I don't know how to
tenderize beans that have already been cooking that long. For future
reference, you might check out Dan's suggestion about your water being
so hard it needs to have baking soda added. -aem

elaine > wrote:
>I did not boil them. DAMN..........

How hot is the oven? If they're covered with water and stock,
there should be some sort of simmering going on in there, unless
the oven is just too low for it...

--Blair

elaine wrote:
>
> Fèves au Lard
> [snip]
> Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water
> to cover by 2 inches at least 8 hours.
>
> Put oven rack in middle position and preheat oven to 350°F. Rinse and pat
> dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
>
> Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2
> cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic
> cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard
> (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir
> to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
>
> Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring
> occasionally, until most of liquid is absorbed but beans are still saucy, 1
> to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar
> and 1 teaspoon salt or more to taste.
> __________________________________________________ _____
>
> They're still in the frigging oven because they are not cooked! The recipe
> didn't say anything about boiling them on the stove.

Well, sorry, I think you've been victimized by a carelessly written
recipe. At the very least, it should have told you to bring the pot of
beans, etc. to the simmer before you put it in the oven. There's an
hour wasted right there. I know it seems counter-intuitive when water
boils at 212F and the oven is at 350F but it takes *forever* for a big
pot of beans and liquid to come to the simmer. Then if the liquid you
added during the baking was cold, the pot temp plummeted and again took
a long time to come back up to the simmer. So any time you add liquid
to that kind of thing it should be boiling.

When I've made baked beans I have pre-cooked the beans until just
tender with things like garlic and onion, then added the stuff like
molasses or brown sugar or maple syrup and finished them at 325 for
several more hours. That's not so much because the beans need it as it
is to meld the flavors and create the thickened sauce desired.

As to how to salvage what you've got, sorry, I don't know how to
tenderize beans that have already been cooking that long. For future
reference, you might check out Dan's suggestion about your water being
so hard it needs to have baking soda added. -aem

aem > wrote:
>hour wasted right there. I know it seems counter-intuitive when water
>boils at 212F and the oven is at 350F but it takes *forever* for a big
>pot of beans and liquid to come to the simmer. Then if the liquid you

Mmm. This is true. That thing on top of the stove,
the flame or the element or the magnetically induced
current in the bottom of the pot, is at about 1100F (which
incidentally is about twice the temperature, not three
times; absolute zero is -459F so 350F is 810R and 1100F
is 1560R, "R" being Rankine...).

I bet a beanpot makes a hell of an insulator, too.

>When I've made baked beans I have pre-cooked the beans until just
>tender with things like garlic and onion, then added the stuff like

If you google for "how to make baked beans" you find a
zillion recipes, all of which say to boil the beans or
use canned ones.

--Blair

In article >,
Blair P. Houghton > wrote:

> aem > wrote:
> >Have you turned the oven on? Liquid, heat and time are all that are
> >needed to cook beans.
>
> No, no, no. I guarantee you need to add at least salt to
> that list.


Salt inhibits the softening of beans. I read one recommendation to add
half the salt initially (the claim was that the beans taste better when
cooked with salt) and the other half after they have softened.

--
Dan Abel

Petaluma, California, USA

On Sat, 23 Sep 2006 21:37:25 -0700, Dan Abel > wrote:

>Salt inhibits the softening of beans. I read one recommendation to add
>half the salt initially (the claim was that the beans taste better when
>cooked with salt) and the other half after they have softened.

That theory has been debunked, especially by Russ Parsons of the LA
Times.

Christine

On Sat, 23 Sep 2006 21:37:25 -0700, Dan Abel > wrote:


>Salt inhibits the softening of beans. I read one recommendation to add
>half the salt initially (the claim was that the beans taste better when
>cooked with salt) and the other half after they have softened.

Read this thread from eGullet:

http://forums.egullet.org/index.php?showtopic=36312

Christine

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.

Buy a pressure cooker.... <G>
20 minutes and they are done, soaked or not!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

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.
>
> Buy a pressure cooker.... <G>
> 20 minutes and they are done, soaked or not!


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...

--
Best
Greg

In article . net>,
"Gregory Morrow" > wrote:

> 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.
> >
> > Buy a pressure cooker.... <G>
> > 20 minutes and they are done, soaked or not!
>
>
> 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

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

>
>> 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.

elaine wrote on 24 Sep 2006 in rec.food.cooking

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

Grade B is cheaper than Grade A Maple Syrup. It also has more flavour.
Grading maple syrup is all about colour not taste.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

In article >,
"elaine" > wrote:

> 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.

I'm so sorry... :-(
I know how expensive that stuff is!

Were they old beans?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "elaine" > wrote:
>
>> 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.
>
> I'm so sorry... :-(
> I know how expensive that stuff is!
>
> Were they old beans?

YES! I bet that was the problem.

On Sun, 24 Sep 2006 12:42:03 GMT, Mr Libido Incognito >
wrote:

>elaine wrote on 24 Sep 2006 in rec.food.cooking
>
>> They're in the garbage now! And I'm still lamenting the waste of 1/2
>> cup of excellent quality maple syrup.
>>
>>
>
>Grade B is cheaper than Grade A Maple Syrup. It also has more flavour.
>Grading maple syrup is all about colour not taste.

Nope.

http://www.massmaple.org/grading.html

serene, who uses Grade B when she can afford it
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Serene > wrote in
:

> On Sun, 24 Sep 2006 12:42:03 GMT, Mr Libido Incognito
> > wrote:
>>
>>Grade B is cheaper than Grade A Maple Syrup. It also has
>>more flavour. Grading maple syrup is all about colour not
>>taste.
>
> Nope.
> http://www.massmaple.org/grading.html
> serene, who uses Grade B when she can afford it

when you can afford it or when you can find it? most producers
(myself included) don't sell our Grade B. i find most people
want fancy/light, but will "settle" for medium. dark doesn't
sell that well & i hide the grade B. that's *mine*!!

lee <ok, i might sell some if you bribed me enough>
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

On Sun, 24 Sep 2006 17:09:20 +0000 (UTC), enigma >
wrote:

>Serene > wrote in
:
>
>> On Sun, 24 Sep 2006 12:42:03 GMT, Mr Libido Incognito
>> > wrote:
>>>
>>>Grade B is cheaper than Grade A Maple Syrup. It also has
>>>more flavour. Grading maple syrup is all about colour not
>>>taste.
>>
>> Nope.
>> http://www.massmaple.org/grading.html
> > serene, who uses Grade B when she can afford it
>
>when you can afford it or when you can find it?

Both! :-) (But our excellent grocery store usually has it.)

> most producers
>(myself included) don't sell our Grade B. i find most people
>want fancy/light, but will "settle" for medium. dark doesn't
>sell that well & i hide the grade B. that's *mine*!!

Hee!

>
>lee <ok, i might sell some if you bribed me enough>

*grin* Can I bribe you with fresh bread? I have cinnamon raisin due
to come out of the bread machine in a half hour.

serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Christine Dabney > wrote:

> On Sat, 23 Sep 2006 21:37:25 -0700, Dan Abel > wrote:
>
>
> >Salt inhibits the softening of beans. I read one recommendation to add
> >half the salt initially (the claim was that the beans taste better when
> >cooked with salt) and the other half after they have softened.
>
> Read this thread from eGullet:
>
> http://forums.egullet.org/index.php?showtopic=36312
>
> Christine

Seems like a lot of assertions. One person says one thing, somebody
else something different. The Good Housekeeping Cookbook is where I got
the above claim.

--
Dan Abel

Petaluma, California, USA

In article >,
Christine Dabney > wrote:

> On Sat, 23 Sep 2006 21:37:25 -0700, Dan Abel > wrote:
>
> >Salt inhibits the softening of beans. I read one recommendation to add
> >half the salt initially (the claim was that the beans taste better when
> >cooked with salt) and the other half after they have softened.
>
> That theory has been debunked, especially by Russ Parsons of the LA
> Times.


I'm curious. Did these people disprove this, or just make yet another
assertion. On page 158 of the french fry book that Russ wrote, he
states that "there is no scientific evidence...". Well, there isn't
scientific evidence for a lot of things. That's different than actually
disproving something.

--
Dan Abel

Petaluma, California, USA

On Sun, 24 Sep 2006 12:27:12 -0700, Dan Abel > wrote:

>In article >,
> Christine Dabney > wrote:

>> That theory has been debunked, especially by Russ Parsons of the LA
>> Times.
>
>
>I'm curious. Did these people disprove this, or just make yet another
>assertion. On page 158 of the french fry book that Russ wrote, he
>states that "there is no scientific evidence...". Well, there isn't
>scientific evidence for a lot of things. That's different than actually
>disproving something.

My understanding is that he did exhaustive experiments to figure this
out.

Christine

In article >,
Christine Dabney > wrote:

> On Sun, 24 Sep 2006 12:27:12 -0700, Dan Abel > wrote:
>
> >In article >,
> > Christine Dabney > wrote:
>
> >> That theory has been debunked, especially by Russ Parsons of the LA
> >> Times.
> >
> >
> >I'm curious. Did these people disprove this, or just make yet another
> >assertion. On page 158 of the french fry book that Russ wrote, he
> >states that "there is no scientific evidence...". Well, there isn't
> >scientific evidence for a lot of things. That's different than actually
> >disproving something.
>
> My understanding is that he did exhaustive experiments to figure this
> out.


Thanks for answering. Amazon let me look at page 158, which had the
first part of the paragraph, but wouldn't go on to the next page. I
guess they want me to buy the book!

--
Dan Abel

Petaluma, California, USA

In article >,
"elaine" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > "elaine" > wrote:
> >
> >> 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.
> >
> > I'm so sorry... :-(
> > I know how expensive that stuff is!
> >
> > Were they old beans?
>
> YES! I bet that was the problem.

Long soak with water changes every 6 to 8 hours usually fixes that. :-)
2 days.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

elaine wrote:
> "OmManiPadmeOmelet" > wrote in message

>>Were they old beans?
>
>
> YES! I bet that was the problem.


Aha! I read through the whole thread to see if anyone else thought of
this. In my experience, the freshness of the beans makes all the
difference. When I used to teach health food cooking, this was always
the trouble when people would tell me that the beans never got soft
despite hours of cooking. They'd buy the beans and put them away for
"some day" when they got around to learning how to add beans to their
diet. By the time they got around to it, the beans might be years old.
I'd always suggest that they buy more from the supermarket where the
turnover is high instead of the specialty health food market.


The old beans can be planted. They make nice house plants, grow in any
sort of soil, grow quickly, and produce green beans.


--Lia

In article >,
Julia Altshuler > wrote:

> The old beans can be planted. They make nice house plants, grow in any
> sort of soil, grow quickly, and produce green beans.
>
>
> --Lia

_Excellent_ suggestion!
And if you let said green beans mature, you then have fresh beans for
cooking. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> Julia Altshuler > wrote:
>
>
>>The old beans can be planted. They make nice house plants, grow in any
>>sort of soil, grow quickly, and produce green beans.


> _Excellent_ suggestion!
> And if you let said green beans mature, you then have fresh beans for
> cooking. :-)


No one has ever accused me of being a great gardener, but here's my
experience for what it is worth.


Some beans are too old even to grow, but they
germinate so quickly that you'll know within a week, and you haven't
lost anything worse than some anticipation. Most grow. The green beans
I get from ordinary black beans and navy beans are edible but a tad more
stringy and fibrous than the ones grown from packets of seeds from the
hardware store. If you grow them in the house, you can keep an eye on
them and pick them when they're young and tender. I never get enough at
a time to make a side dish of them so I eat them raw, toss them in
salads or stir-fry them with other vegetables. As for letting them
mature to get fresh beans, it works in theory, but even when I plant a
whole row outside, I never get more than a handful at once, hardly
enough to eat and call a meal.


Growing beans, for me, is more of fun project because they grow so fast,
and something I like to do in the winter because I like having something
green and growing in the house.


--Lia