Reviews (3 reviews)

• 
  JudyShafferkoetter| 02/18/2021

  Yea to the person who buys beans at Rancho Gordo. It is perfectly fine to salt soaking water and even use the soaking water to cook the beans if you rinsed them 2-3x before soaking. I usually add homemade chicken broth and cook beans in a fast simmer to break the cell wall. If you want your beans to taste good, they will need to be in salted water so the flavor is good inside the bean. The only way to puncture the cell wall is to cook the beans in a hard simmer. I also soak my beans 2-3 days changing water to sprout them before cooking.

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  katiekat| 12/30/2019

  不确定我完全同意上一篇评论。我煮很多豆子（各种各样的家庭最喜欢）。我在高压锅中煮很多。我曾经在一夜之间浸泡它们或将它们煮沸2分钟，然后让它们浸泡一个小时，并且总是奏效。但是，有时仍然是老式的方式。我曾经读过，在杂货店豆子中，您永远不知道它们的年龄。如果他们年纪太大，他们将很难用统一的温柔准备批次。有些艰难，有些温柔。我得到了牧场戈多豆，并且从来没有遇到过任何问题，这是烹饪方法。我确实将盐放入高压锅中。 Not in the old fashioned soak-in-water method. To summarize, I have cooked the same type of beans both ways and sometimes run into a tough batch either method. Doesn't matter what kind (black, pinto, white, etc.). So it is my guess that the problem is old beans. I actually am a pretty decent chef, for what that's worth.

• 
  Caerphilly3003| 03/10/2011

  All dishes made with dried beans should NOT have salt added while cooking the dried beans....it is the PRIMARY Cause of the HARD BEANS....Add the Salt to taste AFTER the dried beans are cooked and soft. Honestly EVERY decent Chef is taught this basic step. This is NOT an exciting Bean Recipe, it needs a bit more help such as a Tbsp of prepared Mustard,(added AFTER the beans are cooked) preferrably something like a Spicey Jalapeno Mustard.Caerphilly3003