I take dry beans, soak them over night then boil them until cooked through but sometimes they end up tasting powdery rather than creamy. I thought it was because of the variety (I buy whatever is cheap) but I have made two batches from the same bag one turned creamy one powdery. What could I have done wrong?
Old beans.
I buy a lot of beans. If I haven’t used them in a year I toss them because this happens.
I’ve had better luck with pressure cooking them. It seems to help somehow?
I haven’t done a comparison. I think I have some old kidney beans. I could do a test batch.
It helps to soak them overnight, then boil them with salt for 10 minutes prior to pressure cooking. It’s worth the extra effort IMO especially for red kidney or black beans. The boiling with salt helps reduce the fart generation, and the salt firm’s up the skins a bit so they don’t fall apart into refried beans
I usually do the boil for 5 minutes and rest for an hour instead of the overnight soak.
Yeah it happens. They taste gritty and don’t seem to cook correctly.
If you are buying from a bulk bin, some of the beans could be older than others, which will get you inconsistent results when cooking. I find it best to buy prepackaged dried beans - they are usually pretty consistent. Try a local Indian supermarket if you have one - lots of variety and really good prices in my experience.
These were prepackage. The first time I cooked them they were cremy. The second time dry. I don’t understand
I keep your advice when I’ll buy bulk. Thank you.
Throw a tablespoon of vinegar into the soak. Making the water a little acidy will take out the fart factor some and soften the beans a little more.
Also, add fat when you cook and let them cook a good long while on low.
I like to pull out a cup or so and mush them with a spoon or something, add them back to the rest.
Throw a tablespoon of vinegar into the soak. Making the water a little acidy will take out the fart factor some and soften the beans a little more.
Funny, I usually do the opposite so to speak by adding some baking soda. It speeds up the cooking process a lot. If you accidentally add too much, you can simply strain and rinse.
I like to pull out a cup or so and mush them with a spoon or something, add them back to the rest.
Yes, I like that approach. Me, I just break out a potato masher and smush about a third of the beans in the pot. It helps decrease cooking time and also makes the beans more interesting, texture-wise.
I tried to backing soda with no sensible effect on the texture of the beans. But I love how fast it help me cook them.
If I smashed beans tasting powdery I’ll have powdery smashed bean. I don’t see how it solves the issue.
If I smashed beans tasting powdery I’ll have powdery smashed bean. I don’t see how it solves the issue.
If your beans are powdery because they’re old, then probably the last thing you want to do is to eat them whole. Think instead in the opposite direction-- if you blended them up, then what?
- They’d work innocuously in any range of stews or various dishes where they’re not the lead ingredient, or 2) you could try them as hummus.
I will try vinegar and fat. Thanks.
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