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Beans from scratch seemed like a waste of time until I actually tried it last Tuesday
I always bought canned beans because who has 3 hours to babysit dried ones right? Then I saw a bag of pintos for $1.29 at Aldi compared to $1.89 a can and figured I'd prove it wasn't worth it. Soaked them overnight then cooked them low for about 2 hours. The texture was way better, not mushy at all, and the liquid was this thick broth that made my rice taste amazing. Plus I got like 3 cans worth out of one bag. I'm still not gonna do it every week but has anyone else found a specific bean that cooks faster than others? The pintos took longer than I'd like.
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maxl932mo ago
Man, tell me about it! My first batch I didn't soak long enough and ended up chewing those pintos like they were jawbreakers. @ericcraig that quick soak trick has saved my bacon more than once - literally, I was making beans and ham. I found that black beans seem to break down faster than pintos. They're usually tender in an hour and a half for me.
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ivan_harris2mo ago
Wait what? Jawbreakers? That had me cracking up but also wincing at the same time! I've never had them come out that hard but I did have a batch of red kidney beans that were still crunchy after three hours once. That quick soak method ericcraig mentioned is a lifesaver though. I do it all the time now especially for big batches. Black beans being faster makes sense, they're thinner skinned than pintos right? Have you tried using an instant pot for them?
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ericcraig2mo ago
Yeah I read that a quick soak method (bring to boil then sit for an hour) cuts the cook time way down.
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