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Defective Pinto Beans

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Posted by Ulysses on March 12, 2009, 5:17 pm
 
Like many others here I keep a supply of dry goods on hand, just in case.  I
rotate my stock regularly.  I recently got into my 20 pound bag of pinto
beans.  No matter how long I soak them or how long I cook them they never
get tender.  I tried soaking them for two days before cooking.  I tried
cooking them in three different pots.  I tried not adding anything for the
first hour-and-a-half.  I also had a four pound bag of the same brand
(Stater Bros) that never got tender.  Anyone else have this problem?  I
thought beans were pretty-much all the same.  I have been cooking beans for
over three decades and they always got tender before.



Posted by z on March 12, 2009, 4:59 pm
 


they may have been old to begin with ??

http://extension.usu.edu/foodstorage/htm/dry-beans

"At some point, the seeds will no longer rehydrate and in that case must be
ground as bean flour. One study3 found that small amounts of baking soda
can help soften beans during soaking."

Posted by vaughn on March 12, 2009, 6:17 pm
 


Wow.  I thought that dry stores were good forever.

Unfortuantely, most dry stores are pure carbs which the wife and I can't eat
for diet reasons anyhow.

Vaughn




Posted by z on March 12, 2009, 6:31 pm
 

Well the beans hold nutrition pretty well, they're just not too tasty
when they don't ever get soft.  But like it said you can still grind them
dry and make bread or whatnot out of them.. in terms of survival they'll
keep you from starving!




Too bad... i love me beans from time to time.



Posted by Ulysses on March 13, 2009, 10:14 pm
 

The baking soda is a cool tip.  Plus it might also neutralize some of the
gas.

I love chili made from pinto beans and I love navy bean soup made with some
leftover ham.

Never had bean bread though--sounds scary.



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