Home Cooking 3

Help for slightly crunchy flageolet beans?

Lgalen | Jan 18, 2008 04:06 PM

Sigh. I followed my crockpot recipe for "lamb you can eat with a spoon" faithfully, and, as the recipe directs, I removed the lamb from the yummy cooking juices, stirred in the flageolet beans (dry, from straight from Whole Foods, not soaked), and covered them with additional beef broth. I then cooked them on low for what wound up being the whole day, although the recipe only called for 5-8 hours. I kept cooking them for longer because each time I tried them, they were still a little crunchy. By the time I was ready to go to bed, they were delicious, and mostly soft, but still a few (maybe 10-20%) were a bit crunchy. I hoped that by the time I reheated them for dinner the next night, they would have totally softened, but, no. There were, how shall I say, repercussions.

So, now I have a potful of mostly soft, but a bit crunchy, really wonderful tasting beans. The lamb is gone, but the beans remain. I'm trying to decide if I should try to make the beans into a soup, in hopes that they will soften some more, or if I should just chuck them.

Can these beans be saved?

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