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?
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.
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.
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 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?
I will try vinegar and fat. Thanks.