[CottonBall]

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

[hennie pennie]

Hi Cotton Ball. I was curious what baking soda might do to freshly purchased beans; I have NO idea if the baking soda is OKAY to always use - and if it is, I have no idea why it isn't included in all bean recipes. I don't know enough about the subject.

Freeper "Government Shrinker" brought this info to everybody's attention in another messagethread:

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>>> "It seems baking soda is the key to softening old dried beans.

"The longer dry beans are stored, the longer they may take to cook. First, sort and rinse the beans. For each cup of beans, bring 3 cups of water to boil, add the beans to the boiling water, and boil for two minutes. Next, add 3/8 teaspoon of baking soda (sodium bicarbonate) for each cup of beans, cover, and soak for 1 hour or more. More baking soda may be required for older beans. Next, drain and rinse the beans thoroughly, cover with water, bring to boil, then reduce heat and simmer 1-2 hours or until tender. Do not add salt or other ingredients until the beans have softened adequately." <<<

http://www.providentliving.org/content/display/0,11666,7636-1-4104-1,00.html#question_8

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FROM A FREEPER THREAD ENTITLED
"EMERGENCY FOOD STORAGE"

http://www.freerepublic.com/focus/f-chat/2368860/posts