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.
You can just start cooking them. It might take longer and not be *as* healthy, but they'll be fine. I usually soak overnight, rinse and re-soak in the morning, and then rinse and cook at dinner, but if I forget I just "quick soak" by putting them on the stove on low heat for a few hours, rinsing, and then cooking.
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