I recently (maybe one week ago) cooked chick peas, kidney beans and cannellini beans. I stuck them in a storage container and covered with water ... that's it.
The cannellini beans and chick peas were basically fine, but the kidney beans really put off a fairly foul odor and taste.
This is not the first time I have noticed this, but it's the last time I'm putting up with it. Save me from going to back to canned beans ... what can I do to prevent this from happening again?
Given the soak time and the cook time (I cook longer at lower temps because I am looking for softer beans), I really don't want to make another large batch without resolving this problem and I refuse to do this for a mere four ounces (my normal single serving portion size).
Thanks for your help.
Updated 4 months ago | 9
Updated 3 months ago | 2
Updated 2 months ago | 3
Updated 1 month ago | 2
Updated 6 months ago | 6