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Old beans, old beans, dem . . . OLD beans

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Old beans, old beans, dem . . . OLD beans

ZenSojourner | Oct 19, 2010 11:18 AM

I'm making pasta e fagiole today and it occurred to me to wonder - why did my step-mom, who bought beans by the barrel (it seemed) and kept cooking with those beans until somewhere 5 years down the road it was time for another barrel, always end up with nice, soft beans - but when *I* cooked with the SAME beans (on her stove using her bean pot yet) they came out hard and crunchy?

There must be something people do to old beans to make them cook-able. I just have no idea what it could have been.

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