Hi All -
The thread title says it all, or most of it, anyway.
I used some red beans as pie weights yesterday. 30 mins @350.
Hoping on still cooking them. They seem so solid that I was optimistic about just soaking them and cookign them, but they're not looking so hot as they soak. (I did let them cool first).
I suspect that, at most, this will be a texture issue, but wanted to find out if anyone here had any experience with this.