Cooking dried beans and food storage link

[Guest guest]

I didn't forget to post the links I promised, just couldn't find them. So to

answer one person, no one does not always need to presoak beans. Sometimes you

end up with a bean that just stays hard. For those, add a little baking soda -

look on the dried bean council website I'll put in this email. Salt and tomato

added during cooking of the long cook beans can contribute to them never

softening fully.

 

http://www.usdrybeans.com/

 

Shelf  life of food (properly stored) is  a lot longer than one might think.

Here's that link. Lots of really good info in both links.

Hope this  helps, Jeanne in GA

http://grandpappy.info/hshelff.htm

 

 

 

 

 

[Guest guest]

As I have posted twice before in the last two days, the information about

tomatoes keeping dried beans from reaching a soft stage is incorrect. It all

depends on when you add the tomato sauce, tomato juice or tomatoes.

 

I have been cooking dried beans all my life, and I will be 63 this summer, and

have added diced tomatoes to many a pot of dried beans.....BUT, I don't add them

at the beginning of the cooking time. I add them about an hour before they are

expected to be done and I did this earlier this week. The pinto beans, which

were not pre-soaked, were completely done in 3 1/2 to 4 hours having cooked on

retained heat in the Thermowell of my Chambers gas range. And, while I have

been cooking beans in the Thermowell for the last 9 years, for many, many years

before that, I cooked them on top of the stove in a regular Dutch oven and when

I added tomatoes, I did it at the same approximate stage of cooking.....about an

hour before I expected them to be done and the beans cooked to a good, soft

stage.

 

I also posted a link yesterday to a website that gave the information that

adding soda destroys the B vitamins in the beans as well as other nutritional

properties so it is NOT a good idea to add soda. Why pour the baby out with

the bath water?

Nancy C.

East Texas

 

 

 

I didn't forget to post the links I promised, just couldn't find them. So to

answer one person, no one does not always need to presoak beans. Sometimes you

end up with a bean that just stays hard. For those, add a little baking soda -

look on the dried bean council website I'll put in this email. Salt and tomato

added during cooking of the long cook beans can contribute to them never

softening fully.

 

http://www.usdrybeans.com/

 

Shelf life of food (properly stored) is a lot longer than one might think.

Here's that link. Lots of really good info in both links.

Hope this helps, Jeanne in GA

http://grandpappy.info/hshelff.htm