In the January-February issue of Small Farm Canada Helen Lammers-Helps covers the nutritious goodness and economy of using dry beans. That inspired me to try out a baked bean recipe I found online.
I used a cheat the recipe suggested to avoid the six to eight-hour soaking time that dry navy beans (aka white beans) require.
The cheat was to boil dry beans in water for two minutes and allow them to sit for an hour to 90 minutes to soften rather than a six to eight-hour soaking time.
On retrospect I felt cheated by the cheat. Even after hours of simmering in sauce in the slow cooker, the navy beans were still crunchy. It is hard to tell where I went wrong as upon further research this method is widely recommended.
I did learn some tips that may help with either method. First inspect the beans before soaking and remove any broken beans. Remember to salt the water while cooking. The beans will be soft to the touch with skins loosened when soaking is complete.
Editor’s tip: small beans like lentils and split peas do not require soaking before cooking. Maximum soaking time for larger beans is twelve hours. Consult the package for additional tips.
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