Jeepers Posted March 15, 2021 Share Posted March 15, 2021 Sometimes old dried beans get so old and hard that it's nearly impossible to get them cooked enough to eat. Not a good thing to have happen if you are depending on those during a food shortage or a fuel shortage. They can use a lot of fuel/energy getting them soft enough to eat in normal times. I've always heard baking soda helps to soften them up but I wasn't sure how it's done. This guy, Mr. Tom, shows how he does it. Very Old Dry Beans. Can they be made to be Edible Again? - YouTube 2 Quote Link to comment
euphrasyne Posted March 16, 2021 Share Posted March 16, 2021 Pressure cooker. Electric or manual either works. Quote Link to comment
Littlesister Posted March 16, 2021 Share Posted March 16, 2021 Thank you for that info Jeepers. I am going to check that out when I have more time. Getting ready to go to store shortly. euphrasyne, I have used the pressure cooker many times for cooking beans. I like to put them in the slow cooker in early morning and let the cook all day. But the much older beans don't get as tender in there. I soak my beans overnight but did not know about the baking soda. Will be coming back to watch the video after a bit. 1 Quote Link to comment
The WE2's Posted March 18, 2021 Share Posted March 18, 2021 I use my stove top pressure cooker (not canner) and let it do the cooking just as if I were "canning" beans...90 minutes...10# of pressure. I never add salt. Salt will "seal" your beans so they can't absorb moisture (so I was taught). They always come out perfect. 2 Quote Link to comment
Jeepers Posted March 18, 2021 Author Share Posted March 18, 2021 I use my electric pressure cooker for beans too. So quick and easy. But some really old long term stored beans, like a decade plus for instance, need extra help. 1 Quote Link to comment
euphrasyne Posted March 19, 2021 Share Posted March 19, 2021 I prefer soaking and crockpot for beans up to 2 years. Over that, I soak, then pressure cook until done. They take longer but they get done better in the pressure cooker. I start them in the morning for 40m. Then I'll natural release and cook in 10-20m intervals with natural release until they are done to my satisfaction. Sometimes It takes a few times. 1 2 Quote Link to comment
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