I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
some last week using the quick soak method. Put water over them, brought to
a boil, boiled for 2 minutes (as directed on the bag), then took off of the
heat for an hour.

Drained off the water. Rinsed. Replaced water, brought to a boil and let
simmer. Checked at an hour. They were overcooked!

I tried again tonight. Followed the same instructions but this time I
checked at 45 minutes. They were overcooked!

Has anyone else had beans recently that cooked up super quickly like this?
Or maybe I got freak beans! I know that when I was younger, we never knew
for sure how old the beans were that we were buying and older beans do take
longer to cook. But these are even cooking up more quickly than it says on
the bag or the sites I have seen with bean cooking instructions.

On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
> wrote:

> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
> some last week using the quick soak method. Put water over them, brought to
> a boil, boiled for 2 minutes (as directed on the bag), then took off of the
> heat for an hour.
>
> Drained off the water. Rinsed. Replaced water, brought to a boil and let
> simmer. Checked at an hour. They were overcooked!
>
> I tried again tonight. Followed the same instructions but this time I
> checked at 45 minutes. They were overcooked!
>
> Has anyone else had beans recently that cooked up super quickly like this?
> Or maybe I got freak beans! I know that when I was younger, we never knew
> for sure how old the beans were that we were buying and older beans do take
> longer to cook. But these are even cooking up more quickly than it says on
> the bag or the sites I have seen with bean cooking instructions.
>
You got super fresh dried beans. I did that recently with small white
beans. Fortunately, I usually use my beans for things like soup/stew
and I'm fine with them falling apart. The problem that time was I was
trying to make chicken "chili" so I wanted the beans to be whole &
firmer Oh, well. It was tasty anyway.

--
Food is an important part of a balanced diet.

On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
> wrote:

>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
>some last week using the quick soak method. Put water over them, brought to
>a boil, boiled for 2 minutes (as directed on the bag), then took off of the
>heat for an hour.
>
>Drained off the water. Rinsed. Replaced water, brought to a boil and let
>simmer. Checked at an hour. They were overcooked!
>
>I tried again tonight. Followed the same instructions but this time I
>checked at 45 minutes. They were overcooked!
>
>Has anyone else had beans recently that cooked up super quickly like this?
>Or maybe I got freak beans! I know that when I was younger, we never knew
>for sure how old the beans were that we were buying and older beans do take
>longer to cook. But these are even cooking up more quickly than it says on
>the bag or the sites I have seen with bean cooking instructions.

YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
How many times I gotta say canned are best, especially for so small a
quantity. I never cook dried beans unless it's in a recipe and for a
large amount, like for 16+ quarts of bean soup.

In article >, "Julie Bove" >
wrote:

> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
> some last week using the quick soak method. Put water over them, brought to
> a boil, boiled for 2 minutes (as directed on the bag), then took off of the
> heat for an hour.
>
> Drained off the water. Rinsed. Replaced water, brought to a boil and let
> simmer. Checked at an hour. They were overcooked!
>
> I tried again tonight. Followed the same instructions but this time I
> checked at 45 minutes. They were overcooked!
>
> Has anyone else had beans recently that cooked up super quickly like this?
> Or maybe I got freak beans! I know that when I was younger, we never knew
> for sure how old the beans were that we were buying and older beans do take
> longer to cook. But these are even cooking up more quickly than it says on
> the bag or the sites I have seen with bean cooking instructions.

the question should be why you didn't check the beans every 15 minutes,
especially after FU the first batch

"Julie Bove" >

> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
> some last week using the quick soak method. Put water over them, brought to
> a boil, boiled for 2 minutes (as directed on the bag), then took off of the
> heat for an hour.
>
> Drained off the water. Rinsed. Replaced water, brought to a boil and let
> simmer. Checked at an hour. They were overcooked!
>
> I tried again tonight. Followed the same instructions but this time I
> checked at 45 minutes. They were overcooked!
>
> Has anyone else had beans recently that cooked up super quickly like this?
> Or maybe I got freak beans!

There are two problems he

(1) The boil-briefy--drain--cook method, although popular, is
not a reliable way to cook beans. It might work, but you'll
have much more consistent results if you soak overnight, drain,
then cook the beans in fresh water.

(2) First checking beans after 45 minutes is too long. (If you're
at sea level.) Many common beans (ie. kidneys, pintos) cook within about
35 to 45 minutes; some can cook in as little as 20 minutes
(garbanzos, lentils).

If you're at elevation, checking after one hour is reasonable,
but possibly not if you've done the quick boil beforehand.
I recall a cooking time of 1 hour, 55 minutes for pinto beans
in the Denver area (around 5000 feet elevation).


Steve

"sf" > wrote in message
...
> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
> > wrote:
>
>> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
>> some last week using the quick soak method. Put water over them, brought
>> to
>> a boil, boiled for 2 minutes (as directed on the bag), then took off of
>> the
>> heat for an hour.
>>
>> Drained off the water. Rinsed. Replaced water, brought to a boil and
>> let
>> simmer. Checked at an hour. They were overcooked!
>>
>> I tried again tonight. Followed the same instructions but this time I
>> checked at 45 minutes. They were overcooked!
>>
>> Has anyone else had beans recently that cooked up super quickly like
>> this?
>> Or maybe I got freak beans! I know that when I was younger, we never
>> knew
>> for sure how old the beans were that we were buying and older beans do
>> take
>> longer to cook. But these are even cooking up more quickly than it says
>> on
>> the bag or the sites I have seen with bean cooking instructions.
>>
> You got super fresh dried beans. I did that recently with small white
> beans. Fortunately, I usually use my beans for things like soup/stew
> and I'm fine with them falling apart. The problem that time was I was
> trying to make chicken "chili" so I wanted the beans to be whole &
> firmer Oh, well. It was tasty anyway.

Yeah. I'm making chili with these.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
> > wrote:
>
>>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
>>some last week using the quick soak method. Put water over them, brought
>>to
>>a boil, boiled for 2 minutes (as directed on the bag), then took off of
>>the
>>heat for an hour.
>>
>>Drained off the water. Rinsed. Replaced water, brought to a boil and let
>>simmer. Checked at an hour. They were overcooked!
>>
>>I tried again tonight. Followed the same instructions but this time I
>>checked at 45 minutes. They were overcooked!
>>
>>Has anyone else had beans recently that cooked up super quickly like this?
>>Or maybe I got freak beans! I know that when I was younger, we never knew
>>for sure how old the beans were that we were buying and older beans do
>>take
>>longer to cook. But these are even cooking up more quickly than it says
>>on
>>the bag or the sites I have seen with bean cooking instructions.
>
> YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
> How many times I gotta say canned are best, especially for so small a
> quantity. I never cook dried beans unless it's in a recipe and for a
> large amount, like for 16+ quarts of bean soup.

I agree with you there but dried are cheaper and right now I am going for
cheap.

"Steve Pope" > wrote in message
...
> "Julie Bove" >
>
>> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
>> some last week using the quick soak method. Put water over them, brought
>> to
>> a boil, boiled for 2 minutes (as directed on the bag), then took off of
>> the
>> heat for an hour.
>>
>> Drained off the water. Rinsed. Replaced water, brought to a boil and
>> let
>> simmer. Checked at an hour. They were overcooked!
>>
>> I tried again tonight. Followed the same instructions but this time I
>> checked at 45 minutes. They were overcooked!
>>
>> Has anyone else had beans recently that cooked up super quickly like
>> this?
>> Or maybe I got freak beans!
>
> There are two problems he
>
> (1) The boil-briefy--drain--cook method, although popular, is
> not a reliable way to cook beans. It might work, but you'll
> have much more consistent results if you soak overnight, drain,
> then cook the beans in fresh water.
>
> (2) First checking beans after 45 minutes is too long. (If you're
> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
> 35 to 45 minutes; some can cook in as little as 20 minutes
> (garbanzos, lentils).

I am at sea level. Used to be a pot of beans would take at least 2 hours to
cook. The package instructions say to check at an hour. When I looked
online it said at 1.5 hours.
>
> If you're at elevation, checking after one hour is reasonable,
> but possibly not if you've done the quick boil beforehand.
> I recall a cooking time of 1 hour, 55 minutes for pinto beans
> in the Denver area (around 5000 feet elevation).

Thanks! I remember my mom trying to cook macaroni in Denver. She didn't
think they would ever cook.

Julie Bove > wrote:

>"Steve Pope" > wrote in message

>> There are two problems he

>> (1) The boil-briefy--drain--cook method, although popular, is
>> not a reliable way to cook beans. It might work, but you'll
>> have much more consistent results if you soak overnight, drain,
>> then cook the beans in fresh water.

>> (2) First checking beans after 45 minutes is too long. (If you're
>> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
>> 35 to 45 minutes; some can cook in as little as 20 minutes
>> (garbanzos, lentils).

> I am at sea level. Used to be a pot of beans would take at
> least 2 hours to cook. The package instructions say to check
> at an hour. When I looked online it said at 1.5 hours.

If you don't soak overnight, the times might be that long.

Also if you don't change the water before cooking them; if
you add other ingredients; or if your water has unusual
chemistry.

Steve

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> There are two problems he
>
>>> (1) The boil-briefy--drain--cook method, although popular, is
>>> not a reliable way to cook beans. It might work, but you'll
>>> have much more consistent results if you soak overnight, drain,
>>> then cook the beans in fresh water.
>
>>> (2) First checking beans after 45 minutes is too long. (If you're
>>> at sea level.) Many common beans (ie. kidneys, pintos) cook within
>>> about
>>> 35 to 45 minutes; some can cook in as little as 20 minutes
>>> (garbanzos, lentils).
>
>> I am at sea level. Used to be a pot of beans would take at
>> least 2 hours to cook. The package instructions say to check
>> at an hour. When I looked online it said at 1.5 hours.
>
> If you don't soak overnight, the times might be that long.

This was with overnight soaking. I did the quick soak so the times should
have been the same. I think.
>
> Also if you don't change the water before cooking them; if
> you add other ingredients; or if your water has unusual
> chemistry.

I did change the water and I didn't add anything.

Julie Bove > wrote:

>"Steve Pope" > wrote in message

>> Julie Bove > wrote:

>>> I am at sea level. Used to be a pot of beans would take at
>>> least 2 hours to cook. The package instructions say to check
>>> at an hour. When I looked online it said at 1.5 hours.

>> If you don't soak overnight, the times might be that long.

>This was with overnight soaking. I did the quick soak so the times should
>have been the same. I think.

>> Also if you don't change the water before cooking them; if
>> you add other ingredients; or if your water has unusual
>> chemistry.

>I did change the water and I didn't add anything.

So, your experience is that at sea level, following overnight soaking,
changing the water, but not adding anything, beans have taken
two hours to cook?

That's not my experience at all. Maximum has been about 70 minutes,
minimum 40 minutes (for common beans).

I do tend to buy beans shortly before needing to cook them, maybe
that is part of the difference; I do not salt them until they're
nearly cooked, and then only minimally; but I suspect the biggest
difference here is tap water chemistry.

Steve

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> Julie Bove > wrote:
>
>>>> I am at sea level. Used to be a pot of beans would take at
>>>> least 2 hours to cook. The package instructions say to check
>>>> at an hour. When I looked online it said at 1.5 hours.
>
>>> If you don't soak overnight, the times might be that long.
>
>>This was with overnight soaking. I did the quick soak so the times should
>>have been the same. I think.
>
>>> Also if you don't change the water before cooking them; if
>>> you add other ingredients; or if your water has unusual
>>> chemistry.
>
>>I did change the water and I didn't add anything.
>
> So, your experience is that at sea level, following overnight soaking,
> changing the water, but not adding anything, beans have taken
> two hours to cook?

They used to. Yes. But this was in the days before they had expiration
dates on them. My presumtion is that the beans were old.
>
> That's not my experience at all. Maximum has been about 70 minutes,
> minimum 40 minutes (for common beans).

Really?
>
> I do tend to buy beans shortly before needing to cook them, maybe
> that is part of the difference; I do not salt them until they're
> nearly cooked, and then only minimally; but I suspect the biggest
> difference here is tap water chemistry.

That could be. We have really soft water here.

Julie Bove > wrote:

>"Steve Pope" > wrote in message

>> That's not my experience at all. Maximum has been about 70 minutes,
>> minimum 40 minutes (for common beans).

>Really?

>> I do tend to buy beans shortly before needing to cook them, maybe
>> that is part of the difference; I do not salt them until they're
>> nearly cooked, and then only minimally; but I suspect the biggest
>> difference here is tap water chemistry.

>That could be. We have really soft water here.

That could explain things.

Another possibility is if you're not boiling not vigorously enough
(or under some conditions too vigorously) it could take longer. There
needs to be boiling heat transfer into the interior of the beans.

Check this out:

http://en.wikipedia.org/wiki/Nucleat...cleate_boiling

If you look at the first diagram at the top of the page, there
is a region of inefficient heat transfer (the transition region).
Paradoxically, in this region, turning up the burner
will result in less heat transfer.

Personally I put a lid on the pot, but cracked open about 1/4"; and
set the burner so that the pot just barely doesn't boil over.
So a fairly vigorous boil.

Steve

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> That's not my experience at all. Maximum has been about 70 minutes,
>>> minimum 40 minutes (for common beans).
>
>>Really?
>
>>> I do tend to buy beans shortly before needing to cook them, maybe
>>> that is part of the difference; I do not salt them until they're
>>> nearly cooked, and then only minimally; but I suspect the biggest
>>> difference here is tap water chemistry.
>
>>That could be. We have really soft water here.
>
> That could explain things.
>
> Another possibility is if you're not boiling not vigorously enough
> (or under some conditions too vigorously) it could take longer. There
> needs to be boiling heat transfer into the interior of the beans.
>
> Check this out:
>
> http://en.wikipedia.org/wiki/Nucleat...cleate_boiling
>
> If you look at the first diagram at the top of the page, there
> is a region of inefficient heat transfer (the transition region).
> Paradoxically, in this region, turning up the burner
> will result in less heat transfer.
>
> Personally I put a lid on the pot, but cracked open about 1/4"; and
> set the burner so that the pot just barely doesn't boil over.
> So a fairly vigorous boil.

Thanks!

On Mon, 10 Sep 2012 14:03:18 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
>> > wrote:
>>
>>>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
>>>some last week using the quick soak method. Put water over them, brought
>>>to
>>>a boil, boiled for 2 minutes (as directed on the bag), then took off of
>>>the
>>>heat for an hour.
>>>
>>>Drained off the water. Rinsed. Replaced water, brought to a boil and let
>>>simmer. Checked at an hour. They were overcooked!
>>>
>>>I tried again tonight. Followed the same instructions but this time I
>>>checked at 45 minutes. They were overcooked!
>>>
>>>Has anyone else had beans recently that cooked up super quickly like this?
>>>Or maybe I got freak beans! I know that when I was younger, we never knew
>>>for sure how old the beans were that we were buying and older beans do
>>>take
>>>longer to cook. But these are even cooking up more quickly than it says
>>>on
>>>the bag or the sites I have seen with bean cooking instructions.
>>
>> YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
>> How many times I gotta say canned are best, especially for so small a
>> quantity. I never cook dried beans unless it's in a recipe and for a
>> large amount, like for 16+ quarts of bean soup.
>
>I agree with you there but dried are cheaper and right now I am going for
>cheap.

No way are dried cheaper when making so small an amount... and look at
all the time you wasted.... plus you wasted all your beans. Your
beans didn't turn out well because you weren't willing to make the
effort to watch over your pot, and no other reason. And don't you
dare blame the beans, beans do NOT get old... I have dried beans in my
pantry for more than forty years and they still cook up perfectly

On Sep 10, 4:24*am, "Julie Bove" > wrote:
> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. *I cooked
> some last week using the quick soak method. *Put water over them, brought to
> a boil, boiled for 2 minutes (as directed on the bag), then took off of the
> heat for an hour.
>
> Drained off the water. *Rinsed. *Replaced water, brought to a boil and let
> simmer. *Checked at an hour. *They were overcooked!
>
> I tried again tonight. *Followed the same instructions but this time I
> checked at 45 minutes. *They were overcooked!
>
> Has anyone else had beans recently that cooked up super quickly like this?
> Or maybe I got freak beans! *I know that when I was younger, we never knew
> for sure how old the beans were that we were buying and older beans do take
> longer to cook. *But these are even cooking up more quickly than it says on
> the bag or the sites I have seen with bean cooking instructions.

Define overcooked. Growing up we would have either fish, salmon
croquettes, or tuna noodle casserole; macaroni and cheese; dried
beans; and cornbread every Friday night for supper. Mom usually put
the beans on to cook by one o'clock and we ate around 5:30 when my dad
got home from work. I don't recall the beans ever being overcooked.
In fact, the few times mom didn't get the beans on until late there
would be complaints about the beans not being done.

On Mon, 10 Sep 2012 19:42:46 +0000 (UTC),
(Steve Pope) wrote:

>
> (1) The boil-briefy--drain--cook method, although popular, is
> not a reliable way to cook beans. It might work, but you'll
> have much more consistent results if you soak overnight, drain,
> then cook the beans in fresh water.

Which doesn't work if you decide you want beans for dinner and it's
2PM on the day you want them.
>
> (2) First checking beans after 45 minutes is too long. (If you're
> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
> 35 to 45 minutes; some can cook in as little as 20 minutes
> (garbanzos, lentils).

*Now* you tell me.

It really does matter how fresh they are. I've cooked beans for hours
before they were tender.

--
Food is an important part of a balanced diet.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 10 Sep 2012 14:03:18 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" <Gravesend1> wrote in message
. ..
>>> On Mon, 10 Sep 2012 01:24:23 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I
>>>>cooked
>>>>some last week using the quick soak method. Put water over them,
>>>>brought
>>>>to
>>>>a boil, boiled for 2 minutes (as directed on the bag), then took off of
>>>>the
>>>>heat for an hour.
>>>>
>>>>Drained off the water. Rinsed. Replaced water, brought to a boil and
>>>>let
>>>>simmer. Checked at an hour. They were overcooked!
>>>>
>>>>I tried again tonight. Followed the same instructions but this time I
>>>>checked at 45 minutes. They were overcooked!
>>>>
>>>>Has anyone else had beans recently that cooked up super quickly like
>>>>this?
>>>>Or maybe I got freak beans! I know that when I was younger, we never
>>>>knew
>>>>for sure how old the beans were that we were buying and older beans do
>>>>take
>>>>longer to cook. But these are even cooking up more quickly than it says
>>>>on
>>>>the bag or the sites I have seen with bean cooking instructions.
>>>
>>> YOU DON'T LISTEN, YOU GOT A HEARING PROBLEM!
>>> How many times I gotta say canned are best, especially for so small a
>>> quantity. I never cook dried beans unless it's in a recipe and for a
>>> large amount, like for 16+ quarts of bean soup.
>>
>>I agree with you there but dried are cheaper and right now I am going for
>>cheap.
>
> No way are dried cheaper when making so small an amount... and look at
> all the time you wasted.... plus you wasted all your beans. Your
> beans didn't turn out well because you weren't willing to make the
> effort to watch over your pot, and no other reason. And don't you
> dare blame the beans, beans do NOT get old... I have dried beans in my
> pantry for more than forty years and they still cook up perfectly

No, the end result was edible. I have made better chili to be sure. But
what I was after was a cheap dish. I bought a different salsa because it
was on sale. There was a slightly odd taste to the dish and it was a tad
too spicy. But perfectly edible for me. Somebody else might have
complained.

> wrote in message
...
On Sep 10, 4:24 am, "Julie Bove" > wrote:
> I bought a bag of Light Red Kidney beans, the Fred Meyer brand. I cooked
> some last week using the quick soak method. Put water over them, brought
> to
> a boil, boiled for 2 minutes (as directed on the bag), then took off of
> the
> heat for an hour.
>
> Drained off the water. Rinsed. Replaced water, brought to a boil and let
> simmer. Checked at an hour. They were overcooked!
>
> I tried again tonight. Followed the same instructions but this time I
> checked at 45 minutes. They were overcooked!
>
> Has anyone else had beans recently that cooked up super quickly like this?
> Or maybe I got freak beans! I know that when I was younger, we never knew
> for sure how old the beans were that we were buying and older beans do
> take
> longer to cook. But these are even cooking up more quickly than it says on
> the bag or the sites I have seen with bean cooking instructions.

Define overcooked. Growing up we would have either fish, salmon
croquettes, or tuna noodle casserole; macaroni and cheese; dried
beans; and cornbread every Friday night for supper. Mom usually put
the beans on to cook by one o'clock and we ate around 5:30 when my dad
got home from work. I don't recall the beans ever being overcooked.
In fact, the few times mom didn't get the beans on until late there
would be complaints about the beans not being done.

As in many beans split open and all slightly mushy. Not as mushy as when I
cooked them for an hour though. I would have preferred a firmer texture but
being in a chili it wasn't as noticeable. I put in a lot of onions, green
and red peppers and ground beef.

One thing I have learned though is not to put any salt or tomatoes in with
the beans until they are done. This is something that I think I didn't know
to do when I was younger. And that could be why they didn't get soft in a
timely fashion.

"sf" > wrote in message
...
> On Mon, 10 Sep 2012 19:42:46 +0000 (UTC),
> (Steve Pope) wrote:
>
>>
>> (1) The boil-briefy--drain--cook method, although popular, is
>> not a reliable way to cook beans. It might work, but you'll
>> have much more consistent results if you soak overnight, drain,
>> then cook the beans in fresh water.
>
> Which doesn't work if you decide you want beans for dinner and it's
> 2PM on the day you want them.

That and... I have read/heard a lot recently that if you soak the beans for
too long they will ferment and that will make the flavor off! When I used
to soak them overnight, it was literally overnight. I would put them to
soak before I went to bed and then I might not start cooking them until 2:00
or 3:00 the next afternoon. I have heard/read that the ideal soaking time
is 5 hours. That time frame doesn't necessarily always work for me. Can
sometimes but not always.

>>
>> (2) First checking beans after 45 minutes is too long. (If you're
>> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
>> 35 to 45 minutes; some can cook in as little as 20 minutes
>> (garbanzos, lentils).
>
> *Now* you tell me.
>
> It really does matter how fresh they are. I've cooked beans for hours
> before they were tender.

I know that lentils don't take long to cook. I don't think I have ever
cooked garbanzos from scratch but I do have some now so I will remember to
check them early.

What I really should have done was trusted my nose! But I didn't. At one
point, they smelled done to me. And I believe they were. But I was busy
doing something else and put it off. I can also tell with potatoes,
cookies, bread and often with cake simply by the way it smells. I screwed
up on that chicken too. I actually had a thought in my mind that it smelled
right to me but again I was busy and by the time I got into the kitchen, it
was slightly burned.

"Steve Pope" > wrote in message

> (2) First checking beans after 45 minutes is too long. (If you're
> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
> > 35 to 45 minutes; some can cook in as little as 20 minutes
> (garbanzos, lentils).

But with lentils it makes a huge difference in cooking time depending on
whether you are cooking green or red lentils so a blanket 20 minute doesn't
apply with them.

> wrote:

>Define overcooked. Growing up we would have either fish, salmon
>croquettes, or tuna noodle casserole; macaroni and cheese; dried
>beans; and cornbread every Friday night for supper. Mom usually put
>the beans on to cook by one o'clock and we ate around 5:30 when my dad
>got home from work. I don't recall the beans ever being overcooked.
>In fact, the few times mom didn't get the beans on until late there
>would be complaints about the beans not being done.

Did you mom add seasonings etc. to the beans while they were
cooking? That will slow down, even arrest cooking.

Four hours cooked slow with seasonings is often about
right, but the results of such methods are all over the map,
and I don't recommend that as a way to go.

Soak-drain-boil-drain, then season, is foolproof.


Steve

sf > wrote:

>On Mon, 10 Sep 2012 19:42:46 +0000 (UTC),

>> (1) The boil-briefy--drain--cook method, although popular, is
>> not a reliable way to cook beans. It might work, but you'll
>> have much more consistent results if you soak overnight, drain,
>> then cook the beans in fresh water.

>Which doesn't work if you decide you want beans for dinner and it's
>2PM on the day you want them.

>It really does matter how fresh they are. I've cooked beans for hours
>before they were tender.

Haven't had that experience, but probably we go to stores with
high turnoever in the bean aisle.

Steve

On 2012-09-11, Steve Pope > wrote:
> sf > wrote:
>
>>It really does matter how fresh they are. I've cooked beans for hours
>>before they were tender.

> Haven't had that experience......

She shouldn't either, living no more'n hundred feet above sea level.

> but probably we go to stores with high turnoever in the bean aisle.

Not the issue. Altitude is. If you are near sea level, shouldn't
take more than a couple hours to cook dried beans, from bag to plate.
I've cooked pinto beans in as little as 1-1/2 hrs, this at approx 150
ft elev. I'm now at 8,000 ft. Takes as long as 4 hrs!

Ferget all that soak and change water crap. Wash the dried beans in
cold water. Toss the lot in rapidly boiling water and let cook. A
good rolling boil will prevent the beans from sticking to the bottom
of the pot and burning. Only reduce to simmer when beans are almost
done to yer preference. I like the beans to start giving off their
starch and make the unchanged! bean water creamy. YMMV

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Tue, 11 Sep 2012 13:28:24 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Mon, 10 Sep 2012 19:42:46 +0000 (UTC),
>
> >> (1) The boil-briefy--drain--cook method, although popular, is
> >> not a reliable way to cook beans. It might work, but you'll
> >> have much more consistent results if you soak overnight, drain,
> >> then cook the beans in fresh water.
>
> >Which doesn't work if you decide you want beans for dinner and it's
> >2PM on the day you want them.
>
> >It really does matter how fresh they are. I've cooked beans for hours
> >before they were tender.
>
> Haven't had that experience, but probably we go to stores with
> high turnoever in the bean aisle.
>
It's me, not the store that keeps beans for months (maybe years).


--
Food is an important part of a balanced diet.

On 11 Sep 2012 14:04:58 GMT, notbob > wrote:

> I like the beans to start giving off their
> starch and make the unchanged! bean water creamy. YMMV

That's what I generally go for too, but that's because I'm making soup
or stew. However, I don't want my beans to do that when I'm cooking
them for chili and that's what started this whole thing.

--
Food is an important part of a balanced diet.

On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
wrote:

> "Steve Pope" > wrote in message
>
> > (2) First checking beans after 45 minutes is too long. (If you're
> > at sea level.) Many common beans (ie. kidneys, pintos) cook within about
> > > 35 to 45 minutes; some can cook in as little as 20 minutes
> > (garbanzos, lentils).
>
> But with lentils it makes a huge difference in cooking time depending on
> whether you are cooking green or red lentils so a blanket 20 minute doesn't
> apply with them.
>
We were talking about regular beans and then she threw in lentils,
which anyone with half a brain knows has a shorter cooking time. I
could have continued with mung beans, but I figure you have to be
pretty stupid not to figure out that the smaller the bean the shorter
the cooking time. I think everyone knows that each pot of beans will
be done in a different length of time and that a specific number of
minutes is only an approximation. This started off as her being
surprised by what a short time it took for a specific pot of beans to
be over cooked and I said it had just happened to me recently too.
Maybe this is the time of year that beans come out of the fields, so
they are fresher than normal. I don't know and frankly I don't care.
It just means I'll be watching them more closely the next time I cook
beans for chili or baked beans because I want them to be whole and
firm (not hard), not as mushy as I like them to be when I make soup.

--
Food is an important part of a balanced diet.

On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
wrote:

>"Steve Pope" > wrote in message
>
>> (2) First checking beans after 45 minutes is too long. (If you're
>> at sea level.) Many common beans (ie. kidneys, pintos) cook within about
>> > 35 to 45 minutes; some can cook in as little as 20 minutes
>> (garbanzos, lentils).
>
>But with lentils it makes a huge difference in cooking time depending on
>whether you are cooking green or red lentils so a blanket 20 minute doesn't
>apply with them.

Doesn't matter whether lentils or limas, you gotta keep checking for
doneness constantly. Cooks who walk away from their stove are NOT
cooks. Besides altitude water hardness makes a huge difference in
cooking time.

On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >

> But with lentils it makes a huge difference in cooking time depending on
> whether you are cooking green or red lentils so a blanket 20 minute doesn't
> apply with them.

I find the following:

French Green -- 18 minutes
"Red" (actually they are orange) -- 22-25 minutes
Brown -- 25 minutes but longer is okay, they do not seem to
overcook easily



Steve

On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
(Steve Pope) wrote:

> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>
> > But with lentils it makes a huge difference in cooking time depending on
> > whether you are cooking green or red lentils so a blanket 20 minute doesn't
> > apply with them.
>
> I find the following:
>
> French Green -- 18 minutes
> "Red" (actually they are orange) -- 22-25 minutes
> Brown -- 25 minutes but longer is okay, they do not seem to
> overcook easily
>
When I say "bean", I'm talking about real beans - not lentils.

--
Food is an important part of a balanced diet.

sf > wrote:

>On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
>(Steve Pope) wrote:
>
>> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>>
>> > But with lentils it makes a huge difference in cooking time depending on
>> > whether you are cooking green or red lentils so a blanket 20 minute doesn't
>> > apply with them.
>>
>> I find the following:
>>
>> French Green -- 18 minutes
>> "Red" (actually they are orange) -- 22-25 minutes
>> Brown -- 25 minutes but longer is okay, they do not seem to
>> overcook easily
>>
>When I say "bean", I'm talking about real beans - not lentils.

Yes, I was replying to Farm1's statement about lentils.

Most beans are common beans (kidney, pinto, etc.) and these are
the "real beans". They are all a single new-world species.

Other bean-like species are garbanzos, lentils, fava, soy,
and adzuki. They are all old-world.


Steve

On Tue, 11 Sep 2012 10:59:48 -0700, sf > wrote:

>On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
>(Steve Pope) wrote:
>
>> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>>
>> > But with lentils it makes a huge difference in cooking time depending on
>> > whether you are cooking green or red lentils so a blanket 20 minute doesn't
>> > apply with them.
>>
>> I find the following:
>>
>> French Green -- 18 minutes
>> "Red" (actually they are orange) -- 22-25 minutes
>> Brown -- 25 minutes but longer is okay, they do not seem to
>> overcook easily
>>
>When I say "bean", I'm talking about real beans - not lentils.

Lentils are real beans.

"Steve Pope" > wrote in message
...
> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>
>> But with lentils it makes a huge difference in cooking time depending on
>> whether you are cooking green or red lentils so a blanket 20 minute
>> doesn't
>> apply with them.
>
> I find the following:
>
> French Green -- 18 minutes
> "Red" (actually they are orange) -- 22-25 minutes
> Brown -- 25 minutes but longer is okay, they do not seem to
> overcook easily

Interesting. I've not found Red lentils to be anywhere near 20+ minutes -
more like about 15. I'm at 900 metres, my red lentils certainly could never
be called 'fresh' so I wonder what the difference could be? (Not that it
really mattered. I was only commenting on the blanket timing)

Like you, I've not found green lentils to overcook either but I'd do them
for about 25 mins I guess. I'll pay more attention now next time I cook
them. I've never cooked Puy so can't comment on them. What do you use
them for? Are they any better than just normal green? I've seen recipes
but here I'd have to go out of my way to find them so have never bothered.

"sf" > wrote in message
...
> On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
> (Steve Pope) wrote:
>
>> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>>
>> > But with lentils it makes a huge difference in cooking time depending
>> > on
>> > whether you are cooking green or red lentils so a blanket 20 minute
>> > doesn't
>> > apply with them.
>>
>> I find the following:
>>
>> French Green -- 18 minutes
>> "Red" (actually they are orange) -- 22-25 minutes
>> Brown -- 25 minutes but longer is okay, they do not seem to
>> overcook easily
>>
> When I say "bean", I'm talking about real beans - not lentils.

Morphing :-))

"Steve Pope" > wrote in message

> Other bean-like species are (snip) fava, (snip)

Drool. I am watching my emerging crop and waiting, waiting, waiting.....

>"Steve Pope" > wrote in message
>
>> Other bean-like species are (snip) fava, (snip)
>
>Drool. I am watching my emerging crop and waiting, waiting, waiting.....

Without meaning to disparage their middle-eastern origin,
Fava Beans are da Bomb.


Steve

On Wed, 12 Sep 2012 12:51:05 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
> > (Steve Pope) wrote:
> >
> >> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
> >>
> >> > But with lentils it makes a huge difference in cooking time depending
> >> > on
> >> > whether you are cooking green or red lentils so a blanket 20 minute
> >> > doesn't
> >> > apply with them.
> >>
> >> I find the following:
> >>
> >> French Green -- 18 minutes
> >> "Red" (actually they are orange) -- 22-25 minutes
> >> Brown -- 25 minutes but longer is okay, they do not seem to
> >> overcook easily
> >>
> > When I say "bean", I'm talking about real beans - not lentils.
>
> Morphing :-))
>



--
Food is an important part of a balanced diet.

Brooklyn1 wrote:
> On Tue, 11 Sep 2012 10:59:48 -0700, sf > wrote:
>
>> On Tue, 11 Sep 2012 17:23:44 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> On Tue, 11 Sep 2012 15:17:28 +1000, "Farm1" >
>>>
>>>> But with lentils it makes a huge difference in cooking time
>>>> depending on whether you are cooking green or red lentils so a
>>>> blanket 20 minute doesn't apply with them.
>>>
>>> I find the following:
>>>
>>> French Green -- 18 minutes
>>> "Red" (actually they are orange) -- 22-25 minutes
>>> Brown -- 25 minutes but longer is okay, they do not seem to
>>> overcook easily
>>>
>> When I say "bean", I'm talking about real beans - not lentils.
>
> Lentils are real beans.

Well they're a legume. I'm not sure that they're a bean. But I'm not sure
that they're not either. And I really don't care.

"Steve Pope" > wrote in message
> >"Steve Pope" > wrote in message
>>
>>> Other bean-like species are (snip) fava, (snip)
>>
>>Drool. I am watching my emerging crop and waiting, waiting, waiting.....
>
> Without meaning to disparage their middle-eastern origin,
> Fava Beans are da Bomb.

Sorry Steve but I have no idea what your comment means. I assume however
that the inclusion of 'disparage' means you don't share my passion for them?

hii

can you tell me another one.recipe of dried beans. ?I want to try the new recipe..