I bought one lb of Navy beans from the sprmkt. They look like Great
Northern's, only smaller. About half their size.

Are Navy beans supposed to be so small?

nb

On 13 Sep 2017 22:29:59 GMT, notbob > wrote:

>I bought one lb of Navy beans from the sprmkt. They look like Great
>Northern's, only smaller. About half their size.
>
>Are Navy beans supposed to be so small?
>
>nb

The short answer is yes... navy beans are noticeably smaller than
great northens, but can be used interchangeably. Some bean companys
simply call navy beans small white beans.

On 2017-09-13, l not -l > wrote:

> Yes, all that I have ever bought have been smaller than all other
> white beans I have encountered.

Well, I hope they cook in half the time. Takes me 5-6 hrs to
thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
onions, and chkn broth to help 'em along.

nb

On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob wrote:
>
> On 2017-09-13, l not -l > wrote:
>
> > Yes, all that I have ever bought have been smaller than all other
> > white beans I have encountered.
>
> Well, I hope they cook in half the time. Takes me 5-6 hrs to
> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
> onions, and chkn broth to help 'em along.
>
> nb
>
>
I hope that bag you bought said 'tender cook.' If not those
things will probably be hard as a rock. And yes, they look
like small Great Northern beans.

wrote in rec.food.cooking:

> On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob wrote:
> >
> > On 2017-09-13, l not -l > wrote:
> >
> > > Yes, all that I have ever bought have been smaller than all other
> > > white beans I have encountered.
> >
> > Well, I hope they cook in half the time. Takes me 5-6 hrs to
> > thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
> > onions, and chkn broth to help 'em along.
> >
> > nb
> >
> >
> I hope that bag you bought said 'tender cook.' If not those
> things will probably be hard as a rock. And yes, they look
> like small Great Northern beans.

He's talking dried, not frozen.

--

On 2017-09-13, notbob > wrote:

> Well, I hope they cook in half the time. Takes me 5-6 hrs to
> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
> onions, and chkn broth to help 'em along.

Tough damn bean!!

Took every minute of 6 hrs to get the damn things to give up their
gravy. Even then.....

nb

On Wednesday, September 13, 2017 at 7:45:39 PM UTC-5, cshenk wrote:
> wrote in rec.food.cooking:
>
> > On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob wrote:
> > >
> > > On 2017-09-13, l not -l > wrote:
> > >
> > > > Yes, all that I have ever bought have been smaller than all other
> > > > white beans I have encountered.
> > >
> > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
> > > thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
> > > onions, and chkn broth to help 'em along.
> > >
> > > nb
> > >
> > >
> > I hope that bag you bought said 'tender cook.' If not those
> > things will probably be hard as a rock. And yes, they look
> > like small Great Northern beans.
>
> He's talking dried, not frozen.
>
>
I'm talking about dried navy beans. I've never seen any frozen
but then again I haven't looked for them in the freezer case.

Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
> On 2017-09-13, l not -l > wrote:
>
> > Yes, all that I have ever bought have been smaller than all other
> > white beans I have encountered.
>
> Well, I hope they cook in half the time. Takes me 5-6 hrs to
> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
> onions, and chkn broth to help 'em along.

I highly recommend a pressure cooker for that purpose - especially at
that location!

Bye, Sanne.

On 2017-09-14 12:24 AM, notbob wrote:
> On 2017-09-13, notbob > wrote:
>
>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> onions, and chkn broth to help 'em along.
>
> Tough damn bean!!
>
> Took every minute of 6 hrs to get the damn things to give up their
> gravy. Even then.....

The last time I baked beans it took that long to cook them and am
nowhere near your elevation.

FWIW, I bought the makings for baked beans about a week and a half ago
and kept procrastinating. I finally soaked the beans last night and
started working on them when I got up this morning. They smell great.

On 9/14/2017 12:13 AM, Wayne Boatwright wrote:
> On Wed 13 Sep 2017 09:24:32p, notbob told us...
>
>> On 2017-09-13, notbob > wrote:
>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>> Tough damn bean!!
>>
>> Took every minute of 6 hrs to get the damn things to give up their
>> gravy. Even then.....
>>
>> nb
> Except for blackeyed peas, I have always had trouble cooking any type
> of bean within the recommeneded time and I'm at 1086 ft elevation.
> Even worse when I make baked beans.
>
Â* Do you soak them overnight or use the "quick-soak" method ? I'm at
around a thousand feet elevation too , have no problem at all with any
kind of bean taking excessive time to cook . Crock pot or stove-top , I
get tender tasty beans in the time called out on the package . I think
tomorrow we'll have some field peas and ham for dinner . Weather is
getting cooler and that just sounds good to me - along with fresh hot
cornbread . Got a bunch of Red Rippers (blackeyed are just one of many
varieties) still in the shells ... and more ripening out in the garden .

Â* --

Â* Snag

I live at 900 ft and have no cooking problems, in the Andes some live at 10,000 ft, they would have problems.

wrote:
>
> I live at 900 ft and have no cooking problems, in the Andes some live at 10,000 ft, they would have problems.

heheh I live at less than 20' above sea level and one mile
exactly from the ocean. oh boy~ ;-o

"itsjoannotjoann" wrote:
>cshenk wrote:
>>itsjoannotjoann wrote:
>> >notbob wrote:
>> > >l not -l wrote:
>> > >
>> > > > Yes, all that I have ever bought have been smaller than all other
>> > > > white beans I have encountered.
>> > >
>> > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> > > thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> > > onions, and chkn broth to help 'em along.
>> > >
>> > I hope that bag you bought said 'tender cook.' If not those
>> > things will probably be hard as a rock. And yes, they look
>> > like small Great Northern beans.
>>
>> He's talking dried, not frozen.
>>
>I'm talking about dried navy beans. I've never seen any frozen
>but then again I haven't looked for them in the freezer case.

Small White Beans are sold canned.... Goya (and several other
companys) sell canned navy beans and small white beans, and several
others. I see no point in cooking dried beans anymore... taakes too
long and requires too much pot watching... canned even cost less and
are perfectly cooked. Canned beans cost even less in larger size
cans... I buy canned beans by the case at the big box stores.
:
https://www.goya.com/en/products/bea...-white-beans-1

On Thu, 14 Sep 2017 05:13:31 GMT, Wayne Boatwright
> wrote:

>On Wed 13 Sep 2017 09:24:32p, notbob told us...
>
>> On 2017-09-13, notbob > wrote:
>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>> Tough damn bean!!
>>
>> Took every minute of 6 hrs to get the damn things to give up their
>> gravy. Even then.....
>>
>> nb
>
>Except for blackeyed peas, I have always had trouble cooking any type
>of bean within the recommeneded time and I'm at 1086 ft elevation.
>Even worse when I make baked beans.

I'm at 3,000 feet elevation (above sea level). I compensate for when
I am canning but haven't noticed a problem with cooking beans. It may
be that I just expect beans to take a long time; I don't time them,
just cook until done.
Janet US

On Wed, 13 Sep 2017 23:01:05 -0700 (PDT), sanne
> wrote:

>Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>> On 2017-09-13, l not -l > wrote:
>>
>> > Yes, all that I have ever bought have been smaller than all other
>> > white beans I have encountered.
>>
>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> onions, and chkn broth to help 'em along.
>
>I highly recommend a pressure cooker for that purpose - especially at
>that location!
>
>Bye, Sanne.

those posters say that using a pressure cooker alters either the taste
or texture of the beans.
Janet US

On 2017-09-14, U.S Janet B > wrote:

> those posters say that using a pressure cooker alters either the taste
> or texture of the beans.

I've been thinking about it. I like canned beans, yet I usta work in
a cannery, so I know what it means. It means beans are "pressure
cooked" in a can. Now, does that mean canned beans were originally
"dried" beans or "fresh" beans? I think we've discussed this, before.

All I know, is, I originally bought my pressure cooker primarily to
cook dried beans. The fact I ended up at 8K ft elev, is strickly
coincidental. The first time I tried my new p/c, I pressure cooked dried pinto
beans for the recommended length of time. The texture was "gummy",
IMO. Since I've never experienced this "gummie-ness" in canned beans, I
suspect the beans I've eaten from a can were fresh beans before they
were canned.

Since I love beans and will continue to eat them, I'll either cook 'em
fer 6 hrs OR I'll try to find some fresh beans to pressure cook.

nb

On Thu, 14 Sep 2017 19:15:11 GMT, Wayne Boatwright
> wrote:

>On Thu 14 Sep 2017 10:13:56a, U.S. Janet B. told us...
>
>> On Thu, 14 Sep 2017 05:13:31 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Wed 13 Sep 2017 09:24:32p, notbob told us...
>>>
>>>> On 2017-09-13, notbob > wrote:
>>>>
>>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got
>>>>> ham, onions, and chkn broth to help 'em along.
>>>>
>>>> Tough damn bean!!
>>>>
>>>> Took every minute of 6 hrs to get the damn things to give up
>>>> their gravy. Even then.....
>>>>
>>>> nb
>>>
>>>Except for blackeyed peas, I have always had trouble cooking any
>>>type of bean within the recommeneded time and I'm at 1086 ft
>>>elevation. Even worse when I make baked beans.
>>
>> I'm at 3,000 feet elevation (above sea level). I compensate for
>> when I am canning but haven't noticed a problem with cooking
>> beans. It may be that I just expect beans to take a long time; I
>> don't time them, just cook until done.
>> Janet US
>
>I've read that the age of dried beans can be a factor. The older
>they are, the longer they take to cook and sometimes will never cook
>until tender. I once put a pound of cranberry beans in the slow
>cooker and, after 18 hours of cooking, never got tender.
>
>OTOH, there are many foods that simply need to cook until done,
>regadless of timing.

I've also heard that about old beans
Janet US

On Thursday, September 14, 2017 at 3:41:53 AM UTC-10, Dave Smith wrote:
>
> The last time I baked beans it took that long to cook them and am
> nowhere near your elevation.
>
> FWIW, I bought the makings for baked beans about a week and a half ago
> and kept procrastinating. I finally soaked the beans last night and
> started working on them when I got up this morning. They smell great.

You probably should make sure to cook the beans before adding salt. Salt the beans only when they're tender. Beats me why this happens. I've had potatoes that never got tender because I cooked them in too much salt. It's an odd thing.

On 14 Sep 2017 18:57:01 GMT, notbob > wrote:

>On 2017-09-14, U.S Janet B > wrote:
>
>> those posters say that using a pressure cooker alters either the taste
>> or texture of the beans.
>
>I've been thinking about it. I like canned beans, yet I usta work in
>a cannery, so I know what it means. It means beans are "pressure
>cooked" in a can. Now, does that mean canned beans were originally
>"dried" beans or "fresh" beans? I think we've discussed this, before.
>
>All I know, is, I originally bought my pressure cooker primarily to
>cook dried beans. The fact I ended up at 8K ft elev, is strickly
>coincidental. The first time I tried my new p/c, I pressure cooked dried pinto
>beans for the recommended length of time. The texture was "gummy",
>IMO. Since I've never experienced this "gummie-ness" in canned beans, I
>suspect the beans I've eaten from a can were fresh beans before they
>were canned.
>
>Since I love beans and will continue to eat them, I'll either cook 'em
>fer 6 hrs OR I'll try to find some fresh beans to pressure cook.
>
>nb

this is what I do

REFRIED BEANS
PRESSURE COOKER
JANET 11/05

Bean preparation:
Heat beans and water (2 cups water for 1 cup beans) to boiling in
cooker; boil 2 minutes. Remove from heat; cover and let stand 1 hour
or soak overnight. Drain; add water to cover. Add 1 tablespoon
vegetable oil to prevent frothing. Bring up to pressure on medium
heat. Cook as directed.

Alternate Method: Soak beans overnight in water to cover. Drain, add
water and oil. Bring up to pressure on medium heat. Cook as
directed.

12 minutes at 15# pressure

6 quart pressure cooker
2.5 cups water for 1 cup of vegetables
(cooker never more than ¾ full)
cool 5 minutes and then cool under faucet

Cook beans, garlic and sugar together.
Add lard to cast iron pan, bring to medium temperature, add beans,
salt and cumin. Cook to reduce liquid. Mash with potato masher. Let
cool somewhat in cast iron pan to determine consistency. Add water if
necessary. Divide into 16 ounce portions. Package and freeze.

4 cloves garlic
1 medium onion chopped
1 tablespoon sugar
salt to taste
1/3 to ½ cup lard
1 teaspoon cumin

Janet US

On Thursday, September 14, 2017 at 10:46:18 AM UTC-5, Sheldon wrote:
>
> Small White Beans are sold canned.... Goya (and several other
> companys) sell canned navy beans and small white beans, and several
> others. I see no point in cooking dried beans anymore... taakes too
> long and requires too much pot watching... canned even cost less and
> are perfectly cooked. Canned beans cost even less in larger size
> cans... I buy canned beans by the case at the big box stores.
> :
> https://www.goya.com/en/products/bea...-white-beans-1
>
>
A year or so ago I saw an episode of ATK and they tested several
different brands of canned white beans. Goya got top marks for
flavor.

On Thursday, September 14, 2017 at 2:22:39 PM UTC-5, dsi1 wrote:
>
> You probably should make sure to cook the beans before adding salt. Salt the beans only when they're tender. Beats me why this happens. I've had potatoes that never got tender because I cooked them in too much salt. It's an odd thing.
>
>
Adding salt at the beginning of cooking dried beans makes them tough.
Adding salt at the end of cooking and they'll tender and delicious.

I like Luck's light red kidney beans, I add chili powder to them.

On 2017-09-14 3:15 PM, Wayne Boatwright wrote:

> I've read that the age of dried beans can be a factor. The older
> they are, the longer they take to cook and sometimes will never cook
> until tender. I once put a pound of cranberry beans in the slow
> cooker and, after 18 hours of cooking, never got tender.
>
> OTOH, there are many foods that simply need to cook until done,
> regadless of timing.

I am no expert on cooking beans. I tried baking beans a long time ago
and the results were no good enough to bother with for a long time. I
tried them again last winter and used a recipe I found on line and they
were much better. However, the beans were still pretty tough. I had
soaked them over night and then baked them for 6 hours. I think the
problem was that the temperature was just too low. I started them this
morning and tried them at about 1 pm and they were still pretty tough.
I went on line to look at other recipes and most of them used a much
higher temperature. My recipe said 250F. I cranked them up to 300 for a
couple hours longer and they are now nicely cooked.

On 9/14/2017 12:24 AM, notbob wrote:
> On 2017-09-13, notbob > wrote:
>
>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> onions, and chkn broth to help 'em along.
>
> Tough damn bean!!
>
> Took every minute of 6 hrs to get the damn things to give up their
> gravy. Even then.....
>
> nb
>
Dried beans require soaking, I don't care what anyone says. I'm
guessing you're using your pressure cooker but still think they'd need
at least a quick soak (about 1 hour with boiling water poured over) first.

Jill

wrote in rec.food.cooking:

> On Wednesday, September 13, 2017 at 7:45:39 PM UTC-5, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob
> > > wrote:
> > > >
> > > > On 2017-09-13, l not -l > wrote:
> > > >
> > > > > Yes, all that I have ever bought have been smaller than all
> > > > > other white beans I have encountered.
> > > >
> > > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
> > > > thoroughly cook Great Northern's, here at 8K ft elev. I've got
> > > > ham, onions, and chkn broth to help 'em along.
> > > >
> > > > nb
> > > >
> > > >
> > > I hope that bag you bought said 'tender cook.' If not those
> > > things will probably be hard as a rock. And yes, they look
> > > like small Great Northern beans.
> >
> > He's talking dried, not frozen.
> >
> >
> I'm talking about dried navy beans. I've never seen any frozen
> but then again I haven't looked for them in the freezer case.

'Tender Cooked' would be a frozen or canned item I am sure.

--

On Thu, 14 Sep 2017 11:15:17 -0600, U.S. Janet B. >
wrote:

>On Wed, 13 Sep 2017 23:01:05 -0700 (PDT), sanne
> wrote:
>
>>Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>>> On 2017-09-13, l not -l > wrote:
>>>
>>> > Yes, all that I have ever bought have been smaller than all other
>>> > white beans I have encountered.
>>>
>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>>> onions, and chkn broth to help 'em along.
>>
>>I highly recommend a pressure cooker for that purpose - especially at
>>that location!
>>
>>Bye, Sanne.
>
>those posters say that using a pressure cooker alters either the taste
>or texture of the beans.
>Janet US

Absolutely... the temperature is too high, the innards overcook and
the skins end up like toenails.

wrote in rec.food.cooking:

> "itsjoannotjoann" wrote:
> > cshenk wrote:
> > > itsjoannotjoann wrote:
> >> >notbob wrote:
> >> > >l not -l wrote:
> >> > >
> >> > > > Yes, all that I have ever bought have been smaller than all
> other >> > > > white beans I have encountered.
> >> > >
> >> > > Well, I hope they cook in half the time. Takes me 5-6 hrs to
> >> > > thoroughly cook Great Northern's, here at 8K ft elev. I've
> got ham, >> > > onions, and chkn broth to help 'em along.
> >> > >
> >> > I hope that bag you bought said 'tender cook.' If not those
> >> > things will probably be hard as a rock. And yes, they look
> >> > like small Great Northern beans.
> >>
> >> He's talking dried, not frozen.
> >>
> > I'm talking about dried navy beans. I've never seen any frozen
> > but then again I haven't looked for them in the freezer case.
>
> Small White Beans are sold canned.... Goya (and several other
> companys) sell canned navy beans and small white beans, and several
> others. I see no point in cooking dried beans anymore... taakes too
> long and requires too much pot watching... canned even cost less and
> are perfectly cooked. Canned beans cost even less in larger size
> cans... I buy canned beans by the case at the big box stores.
> :
> https://www.goya.com/en/products/bea...premium-beans#
> small-white-beans-1

You keep saying they are cheaper in cans but they are not no matter the
size of the can. As to how long they take, well you are also too silly
to use a crockpot so are clueless on it all.

--

I once had a can of Heinz navy beans and they were much smaller than pork and beans are.

On Thu, 14 Sep 2017 20:00:46 GMT, Wayne Boatwright
> wrote:

>On Thu 14 Sep 2017 12:26:14p, U.S. Janet B. told us...
>
>> On 14 Sep 2017 18:57:01 GMT, notbob > wrote:
>>
>>>On 2017-09-14, U.S Janet B > wrote:
>>>
>>>> those posters say that using a pressure cooker alters either the
>>>> taste or texture of the beans.
>>>
>>>I've been thinking about it. I like canned beans, yet I usta work
>>>in a cannery, so I know what it means. It means beans are
>>>"pressure cooked" in a can. Now, does that mean canned beans were
>>>originally "dried" beans or "fresh" beans? I think we've
>>>discussed this, before.
>>>
>>>All I know, is, I originally bought my pressure cooker primarily
>>>to cook dried beans. The fact I ended up at 8K ft elev, is
>>>strickly coincidental. The first time I tried my new p/c, I
>>>pressure cooked dried pinto beans for the recommended length of
>>>time. The texture was "gummy", IMO. Since I've never experienced
>>>this "gummie-ness" in canned beans, I suspect the beans I've eaten
>>>from a can were fresh beans before they were canned.
>>>
>>>Since I love beans and will continue to eat them, I'll either cook
>>>'em fer 6 hrs OR I'll try to find some fresh beans to pressure
>>>cook.
>>>
>>>nb
>>
>> this is what I do
>>
>> REFRIED BEANS
>> PRESSURE COOKER
>> JANET 11/05
>>
>> Bean preparation:
>> Heat beans and water (2 cups water for 1 cup beans) to boiling in
>> cooker; boil 2 minutes. Remove from heat; cover and let stand 1
>> hour or soak overnight. Drain; add water to cover. Add 1
>> tablespoon vegetable oil to prevent frothing. Bring up to
>> pressure on medium heat. Cook as directed.
>>
>> Alternate Method: Soak beans overnight in water to cover. Drain,
>> add water and oil. Bring up to pressure on medium heat. Cook as
>> directed.
>>
>> 12 minutes at 15# pressure
>>
>> 6 quart pressure cooker
>> 2.5 cups water for 1 cup of vegetables
>> (cooker never more than ¾ full)
>> cool 5 minutes and then cool under faucet
>>
>> Cook beans, garlic and sugar together.
>> Add lard to cast iron pan, bring to medium temperature, add beans,
>> salt and cumin. Cook to reduce liquid. Mash with potato masher.
>> Let cool somewhat in cast iron pan to determine consistency. Add
>> water if necessary. Divide into 16 ounce portions. Package and
>> freeze.
>>
>> 4 cloves garlic
>> 1 medium onion chopped
>> 1 tablespoon sugar
>> salt to taste
>> 1/3 to ½ cup lard
>> 1 teaspoon cumin
>>
>> Janet US
>>
>
>Thanks, Janet. Good instructions, and nice recipe for refried beans!

you're welcome

On 9/14/2017 6:01 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> On Wednesday, September 13, 2017 at 7:45:39 PM UTC-5, cshenk wrote:
>>> wrote in rec.food.cooking:
>>>
>>>> On Wednesday, September 13, 2017 at 6:39:16 PM UTC-5, notbob
>>>> wrote:
>>>>>
>>>>> On 2017-09-13, l not -l > wrote:
>>>>>
>>>>>> Yes, all that I have ever bought have been smaller than all
>>>>>> other white beans I have encountered.
>>>>>
>>>>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>>>>> thoroughly cook Great Northern's, here at 8K ft elev. I've got
>>>>> ham, onions, and chkn broth to help 'em along.
>>>>>
>>>>> nb
>>>>>
>>>>>
>>>> I hope that bag you bought said 'tender cook.' If not those
>>>> things will probably be hard as a rock. And yes, they look
>>>> like small Great Northern beans.
>>>
>>> He's talking dried, not frozen.
>>>
>>>
>> I'm talking about dried navy beans. I've never seen any frozen
>> but then again I haven't looked for them in the freezer case.
>
> 'Tender Cooked' would be a frozen or canned item I am sure.
>
Beats me, I've never seen beans labeled "tender cooked". All I know is
dried beans need to be soaked first. Quick soak or overnight, per
package directions. And if (as some of us suspect) nb used the pressure
cooker, it wouldn't have taken 5-6 hours to cook soaked beans. I
suspect he cooked them to death.

Jill

On 9/14/2017 2:57 PM, notbob wrote:
> On 2017-09-14, U.S Janet B > wrote:
>
>> those posters say that using a pressure cooker alters either the taste
>> or texture of the beans.
>
> I've been thinking about it. I like canned beans, yet I usta work in
> a cannery, so I know what it means. It means beans are "pressure
> cooked" in a can. Now, does that mean canned beans were originally
> "dried" beans or "fresh" beans? I think we've discussed this, before.
>
I'm pretty sure they're fresh beans when they're pressure canned.
Quickly. You're the one who worked there, couldn't you tell by observation?

> All I know, is, I originally bought my pressure cooker primarily to
> cook dried beans. The fact I ended up at 8K ft elev, is strickly
> coincidental. The first time I tried my new p/c, I pressure cooked dried pinto
> beans for the recommended length of time. The texture was "gummy",
> IMO. Since I've never experienced this "gummie-ness" in canned beans, I
> suspect the beans I've eaten from a can were fresh beans before they
> were canned.
>
> Since I love beans and will continue to eat them, I'll either cook 'em
> fer 6 hrs OR I'll try to find some fresh beans to pressure cook.
>
> nb
>
Again, I ask: Did you soak the dried beans? Just because you use a
pressure cooker with liquid doesn't mean you'll get tender beans. Dried
beans need to be soaked! Soaked beans shouldn't take nearly that long
in a pressure cooker. Heck, soaked dried beans (navy or otherwise)
don't take that long in my crock pot/slow cooker or on the stovetop.
And yes, the age of that bag of beans does have something to do with it.

Jill

On 9/14/2017 2:01 AM, sanne wrote:
> Am Donnerstag, 14. September 2017 01:39:16 UTC+2 schrieb notbob:
>> On 2017-09-13, l not -l > wrote:
>>
>>> Yes, all that I have ever bought have been smaller than all other
>>> white beans I have encountered.
>>
>> Well, I hope they cook in half the time. Takes me 5-6 hrs to
>> thoroughly cook Great Northern's, here at 8K ft elev. I've got ham,
>> onions, and chkn broth to help 'em along.
>
> I highly recommend a pressure cooker for that purpose - especially at
> that location!
>
> Bye, Sanne.
>
Dried beans need to be soaked first! And while I don't live at 8000
feet, I doubt they need to be pressure cooked for 5-6 hours. Sounds
like overkill.

Jill

On 2017-09-14, jmcquown > wrote:

> Dried beans require soaking, I don't care what anyone says.

Looks like we have something in common. You know, about that "care"
thing.

nb

On 2017-09-15, jmcquown > wrote:

> I suspect he cooked them to death.

Not really. I wanted to go to bed, but hadda stay up
(1600hrs-2200hrs) until the beans gave up their gravy
(cream/crème/yada). BTW, they turned out jes fine.

nb

On 2017-09-15, jmcquown > wrote:

> You're the one who worked there, couldn't you tell by observation?

We were a small cannery and only ran corn, carrots, and beets. Later
in the season, Hubbard squash. Some of the corn was creamed and some
was frozen as corn/carrot succotash(?). But, it was all fresh outta
the fields before it went into a can.



> Again, I ask: Did you soak the dried beans?

Again, I say: no

> Just because you use a
> pressure cooker with liquid doesn't mean you'll get tender beans. Dried
> beans need to be soaked!

No.

> Soaked beans shouldn't take nearly that long in a pressure cooker.

I didn't pressure cook them nor did I soak them. (again)

> Heck, soaked dried beans (navy or otherwise) don't take that long in
> my crock pot/slow cooker or on the stovetop. And yes, the age of
> that bag of beans does have something to do with it.

Before you blow a vessel, let me jes say, at 8K ft elev, water boils
at about 197°F. That same lb of beans only took a little over an hour
and a half to cook when I lived in the SFBA (elev ~ 450ft).

Need I say more?

nb

On 9/14/2017 9:10 PM, notbob wrote:
> On 2017-09-14, jmcquown > wrote:
>
>> Dried beans require soaking, I don't care what anyone says.
>
> Looks like we have something in common. You know, about that "care"
> thing.
>
> nb
>
Sure, but are you sure they were organic non-GMO dried beans?

Jill

On 9/14/2017 9:22 PM, notbob wrote:
> On 2017-09-15, jmcquown > wrote:
>
>> I suspect he cooked them to death.
>
> Not really. I wanted to go to bed, but hadda stay up
> (1600hrs-2200hrs) until the beans gave up their gravy
> (cream/crème/yada). BTW, they turned out jes fine.
>
> nb
>
I'm glad the beans turned out fine. I don't really know what you
mean by "gravy" when it comes to cooking beans. I mostly use beans to
make various bean soups. You may have seen me post my dad's Navy Bean
Soup recipe a few times over the years. More liquid, not cooked down as
far as you seem to be implying. Or maybe I'm inferring

Jill

On Thursday, September 14, 2017 at 5:01:12 PM UTC-5, cshenk wrote:
>
> 'Tender Cooked' would be a frozen or canned item I am sure.
>
>
The dried navy beans at my store are labeled 'tender cook.'
They cook in about the same amount of time as plain old
white beans. I don't know what they do to them to make
them cook in a reasonable amount of time and be tender
and not hard little rocks.

On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>
> All I know is
> dried beans need to be soaked first. Quick soak or overnight, per
> package directions.
>
> Jill
>
>
I NEVER soak my dried beans and neither did my mother.

On 9/14/2017 10:14 PM, wrote:
> On Thursday, September 14, 2017 at 7:47:21 PM UTC-5, Jill McQuown wrote:
>>
>> All I know is
>> dried beans need to be soaked first. Quick soak or overnight, per
>> package directions.
>>
>> Jill
>>
>>
> I NEVER soak my dried beans and neither did my mother.
>
My mother didn't cook beans. My father made Navy Bean Soup occasionally
and he always soaked them. I've always soaked dried beans (usually a
quick soak). Never had a failure. notbob said they came out tough.
Could be many reasons.

Jill