-2

Tried making beans from dry vs canned for a month and the dry ones won on flavor but lost on time

I did a side-by-side test with black beans last month in Austin and the dry ones tasted way better but it took me nearly 3 hours to cook them right, has anyone found a shortcut that actually works for dried beans?

3 comments

3 Comments

fiona_carr267d ago

Six weeks ago I was probably the last person who would defend crockpot beans, I thought they came out mushy and blah. But I tried exactly what you're describing with a bag of Rancho Gordo pintos, just set them on low with some onion and garlic before work, and came back to the creamiest beans I've ever made without standing over the stove. The texture was actually better than my soaked and simmered ones because they never hit that hard boil that sometimes splits the skins. Have you experimented with different bean types in that method or mostly stuck with black and pinto?

nina_taylor7d ago

Does anyone have a good crockpot method so I can just set it and forget it without turning my place into a sauna?

ruby6597d ago

and honestly @nina_taylor if you get a crockpot with a timer that switches to warm it's basically foolproof. i throw in some chicken thighs and bbq sauce on low for 6 hours and its fall apart tender without heating up the kitchen. the key is not opening the lid every five minutes cause that lets out all the heat.