I have a BEAN problem, LOL!
I usually soak my beans over night in room temperature water, they end with foam, I change the water a couple of times, and cook for a couple of hours in my old pressure cooker, and I have good results. It takes me that long, because my pressure cooker is super old :(
I read online if I placed the beans in hot water, they would soften faster, so I did this, yet after 18 hours no foam, the water is just black, they have not swelled up. So, I am wondering if I made the mistake of leaving the lid on, or if the water was too hot??
Has this happened to you before, if so, how can I fix the problem?
The reason I soak them is not just to shorten
the cooking time, but to also be able to absorb more nutrients & decrease the phytic acid (sp ?) content.
What did I do wrong? How can I fix it? I do not want to waste these
organic black beans. And they are not old beans.
Also, its supposed to be our main dinner dish, I am super behind...
I appreciate any help you can give me.