A question about dried beans.

[CrispyQ]

A friend told me the reason my refried beans aren't as flavorful is because I cook them in a pressure cooker & they don't have time to absorb the flavor of the spices. So I soaked the beans (pinto) overnight & cooked them in my slow cooker. I cooked for 8 hours & the beans were still crunchy. I added water as it cooked off, so lack of water wasn't the problem. I buy organic beans at my local health food store. When I make chili, I have the same problem with the pinto beans, but the kidney beans cook just fine.

Any suggestions other than to cook longer?

[Coyote_Bandit]

1. I've never had much success

cooking beans in a slow cooker - even after soaking them for 8 to 10 hours. I either use a pressure cooker or soak them and then finish them on the stove top using a covered pan. In my experience they really do need some heat to get past that crunchy stage. I like mine thick rather than soupy and resist adding water unless absolutely necessary. If they are too thin I will either boil off the excess moisture or use a thickener. I typically don't season them at all until the last 15 to 20 minutes of cooking time. And I do it after I have added other foods that impact flavor (i.e., onion, peppers, celery, etc.) Many seasonings degrade or evaporate during cooking. Let me also add that I have noticed that beans cook differently depending on humidity levels and altitude.

[CrispyQ]

3. Thanks.

I will try cooking in the pc first & then stove top afterwards.

I hadn't heard that about seasoning degrading during cooking. Thanks!

[silverweb]

2. I had a similar question not long ago.

My beans, no matter what kind, never came out tender. So I asked a "bean expert" in the cooking group _here_ and she helped solve the problem.

In my case, I wasn't cooking at a high enough temperature, i.e., I was bringing the pot to a boil, then turning the heat down. Now I boil the beans for an hour with the lid cracked enough so they don't boil over, then cover them and let them sit until they cool, and they've come out perfect and tender every time.

[livetohike]

4. Start the beans on high for an hour or two if you're cooking

them in the slow cooker before you leave for work. Then turn it down to low for the whole day. If you forget to turn it down, it's no problem. Also, don't lift the lid on the slow cooker while the beans are cooking. It loses too much heat and takes time to recover.

The only dried bean I have trouble cooking are garbanzo beans. I gave up years ago and just use the canned ones now :-).

[peacebuzzard]

5. try soaking them overnight in the refrig .. totally immersed w/ plenty of water

they soften and absorb flavors better this way. I keep them in the same water for the cooking process. Also add plenty of bay leaves while cooking ... bay leaves have a great flavor, taste, health benefits and suits the karma of the beans (if beans have karma!) (plus it greatly reduces the gaseous breakdown associated w/ beans.)

I always prep my beans this way and cook them slowly in a cooker with all my favorite spices.

(I am soaking black beans right now!)

If you like really really soft beans, do what the poster above said...about bringing the beans to a rolling boil for 10 mins prior to the overnight soak in the refrig. Hope it works for you. I am wondering about the comment on barometric pressure....where do you live? I have always lived within the range of sea level up to 1000 ft. for my cooking experiences.

[CrispyQ]

7. I just checked my spice cabinet & it is bay leaf free.

~Gasp! Good thing I will be ordering from Penzey's soon so I can rectify this situation!

I am also going to try Fantastic Foods instant refried beans. :blush: I will report back if they are acceptable. ;)

[peacebuzzard]

8. You know, I just made a batch of black beans with my own suggestions

and it was delish.

I added plenty of organic whole bay leaves, I brought to a boil for 10 minutes the night before and soaked overnight in the refrig. The next day I cooked on slow (in the crock pot) from breakfast to dinner (about 10 hours) and they were soft and tasty. I added my usual olive oil garlic and onion saute' mix with additional spices ..... there is nothing better when served with organic jasmine rice and the veggie du jour.

Hope your fantastic refried bean mix turned out ok. I overdosed on those as well as the packaged noodles from my life of 10 years on the run and different cities/hotels every night. Hope I see limited pre-packaged anything in my future.

[blondie58]

12. I have tried Fantastic Foods instant black beans

and they were really yummy and easy to prepare.

[NMMNG]

6. I normally soak the beans overnight,

or boil them for 2-3 minutes, and let them soak for about an hour. Then I cook them in the slow-cooker for +/-8 hours and they turn out fine (any variety of beans). One thing I've read is that if using a slow-cooker for dry beans you can't use any acidic things like tomatoes when cooking them until late in the cooking process or they won't cook properly.

[peacebuzzard]

9. hmmmm did not know that about tomatoes.

I normally only add tomatoes on a whim with lentils. Lentils by the way, are totally success guaranteed to be soft and palate ready in a fraction of the time of the other beans. I cook up the lentils when I have just a few hours before dinnertime and I need the beans for the meal. Tomatoes, carrots, celery potatoes...so many other veggies go very nicely with lentils for a soupy stew type bean dish.

[CrispyQ]

10. And what is the second ingredient in my chili?

Tomatoes! :o

[defendandprotect]

11. Why not just put them in a pot on top of stove . . .

let them come to a boil --- and then simmer them for about an hour ---

That usually does it --- ????

[peacebuzzard]

13. An hour of simmer is hardly enough

if you start the recipe with dried beans. If you use a pressure cooker, the cook times are greatly reduced; but it has been a long time since I have had a pressure cooker.

I have a spartan cooking area and have only been using a slow cooker for sometime now. The slow cooker is just that....slow. It takes my cooker and endeavers anywhere from 8 to 24 hours to get the beans spiced and to the point of perfection.