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<p>Hello Ladies!</p>
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<p>I have a BEAN problem, LOL!<span><img alt="redface.gif" height="16" id="user_yui_3_4_1_2_1333142644588_280" src="http://files.mothering.com/images/smilies/redface.gif" width="16"></span><span><img alt="winky.gif" height="15" id="user_yui_3_4_1_2_1333142644588_408" src="http://files.mothering.com/images/smilies/winky.gif" width="15"></span></p>
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<p>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 :(</p>
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<p>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??</p>
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<p>Has this happened to you before, if so, how can I fix the problem?</p>
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<p>The reason I soak them is not just to shorten</p>
<p>the cooking time, but to also be able to absorb more nutrients & decrease the phytic acid (sp ?) content.</p>
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<p>What did I do wrong? How can I fix it? I do not want to waste these</p>
<p>organic black beans. And they are not old beans.</p>
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<p>Also, its supposed to be our main dinner dish, I am super behind...</p>
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<p>I appreciate any help you can give me. <span><img alt="thumb.gif" height="18" id="user_yui_3_4_1_2_1333142644588_151" src="http://files.mothering.com/images/smilies/thumb.gif" width="23"></span></p>
<p>Thanks,</p>
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<p>Countryangels</p>
 

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<p>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.</p>
 
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