Hi all. I have been buying dry beans over canned ones for a while now, but I am still having problems cooking them. Almost always, half the beans will be done (or overdone, as in bursting) while others remain underdone. This has been most pronounced with black and kidney beans, but I also have this problem, to a lesser degree, with chickpeas.
I buy the beans in bulk from Whole Foods and store them in glass containers on my counter. I don't mix batches of beans in the container, at least not intentionally. I usually cook the beans within a few months but it is possible that sometimes they are older than that.
Here is my cooking process:
-Soak the beans for 24 hours or more in ample tap water. Sometimes they soak for 48-72 hours as I don't get around to cooking them when I originally intended. Smaller containers vs larger containers don't seem to make a difference.
-Rinse off the soaking water.
-Place beans in a large pot, covered with fresh tap water at least twice the height of the beans if not more. I never add salt, but sometimes I put bay leaf and thyme in with black beans.
-Cover pot and bring to rolling boil over high heat.
-Reduce to medium or med-high heat and keep the pot covered while cooking.
-Stir a few times while cooking.
Any ideas on what I am doing wrong?
Updated 1 year ago | 8
Updated 5 months ago | 0
Updated 1 month ago | 2
Updated 3 months ago | 0
Updated 33 minutes ago | 68