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?
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.