This morning I rinsed the beans, and then dumped them in boiling water -- to which I had added ..... you guessed it! A half teaspoon of Baking Soda.
The beans were soft in less than one hour. They started falling apart in less than one & a half hours.
I can't imagine why EVERY single recipe for bean soup doesn't include baking soda, this is totally unexplainable.
There is NO way for beans to not 'turn out' when baking soda is added.
Someone had mentioned on a FR emergency food storage thread that old dried out beans could be brought back by soaking in baking soda water, so I thought I'd see what would happen with brand new beans.
WHY would people want to simmer them for hours & hours, when they can be done so fast with the baking soda???
Very curious.....
WHY have any canned beans, strictly for emergencies when the dried variety can cook up so fast this way? STRANGE.
hmmm, I had read that about the older beans too.
I’m going to make some bean soup for this weekend, so...I’m gettin’ out the baking soda!
thanks for the tip, hennie
>>>WHY have any canned beans<<<
LOL - Because I am not as organized as you are...
Before I started canning beans, they often were not used because I hadn’t started soaking them the night before or during the summer I didn’t feel like cooking those baked beans the ‘long way’. With them canned, I am much more apt to grab a jar and add them to a meal.
The other reason is that it seems more efficient to do a big batch all at once instead of small meal size batches. If I am doing a big batch, I tend to spend more time getting them just right. A few 24 quart batches and I am good for the whole year. Heat and eat... Mmmmm
Yep - I use baking soda soaks too.
That said, I must add that for soups I use dried beans - In the winter, half the enjoyment is the wonderful aroma as they simmer. Plus, the added humidity makes the house feel warmer on really cold days. Adds to that mellow ‘feel good’ feeling that is so rewarding in the dead of winter. Mmmmm Mmmm Good - a big pot of lima bean soup cooked with a ham bone and a nice big pan of corn bread - heavenly!
I can’t imagine why EVERY single recipe for bean soup doesn’t include baking soda, this is totally unexplainable.<<<
I have always added baking soda to the pot of beans, about a half teaspoon sounds right, sorry, I am a pour some in my palm and dump person.
I do not soak my beans and never found that it was worth while, we did as kids, but I check my beans for dirt clods and wash well, so quit the soaking.
You might try adding a big spoonful of ginger to the pot, I read that it helped cut the gas and tried it, don’t know about the cutting of gas, but the beans were good.
Fennel is also said to cut the gas in eating beans, LOL, so I add that too.