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We never have a problem with this, but since I just saw this mentioned in the 'canned beans' thread, I thought I'd throw out our 'secret'. So, if this has been mentioned lately, please ignore!

We soak according to Sally, overnight, rinse and toss the beans into the crock pot in the morning, cover with water about 1 inch over the top of the beans, and toss in 1/2 piece of dried kombu, a sea vegetable. When we get home from work, we have beautiful beans!

It's the kombu addition that results in beautiful beans. In fact, dh forgot it yesterday, and the beans were crunchy. We just added it and kept on going- beautiful beans!

I just googled it and got impatient after the 15th page said that it 'makes beans more digestable'. Does anyone know how it acts?
 

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I am definitely going to try this and maybe do another experiment. The few people who got the newsletter
: know there's a flavor issue as well as a crunchy one in my opinion.
 
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