September 2008 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cooking beans in the crockpot
Those of you who do this...
Do you get your beans really soft? It seems that whenever I try to cook dry beans that I end up with them being hard, or part of them being hard and the other's being soft.
Any tips to get this done right? It probably doesn't help that I live in a ridiculously dry climate, but any help would be much appreciated!
Thanks!
Re: Cooking beans in the crockpot
Most of my beans get soft except black beans. I don't know what it is about them. Do you have altitude issues? Maybe you would be better off doing a quicker cook on the stove?
Here is what I do in the crock pot:
Rinse beans under cold water and place in crock. Cover with at least 2-3 inches water above the beans. Soak overnight (on counter, or in fridge if it isn't climate controlled).
In the morning, drain and rinse the beans. Place back in crock and cover again with 3 inches water above the beans. Cook on low around 8 hours. Some beans take more time and some less. I find white beans (navy, cannelini) cook faster than dark beans (kidney, pinto, black) so just test them every once in a while around the 8 hour mark.
On the stove:
Rinse beans. Place in stockpot and cover with 3 inches water over top of beans. Bring to rapid boil on stove. Boil for 10 minutes. Cover, remove from heat, let stand for 15 minutes. Place back on stove and simmer for about 2 hours, until tender.
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I've never done in the crockpot, only stove-top. But I've cooked them on the stove top for hours and added more and more and more water and they still seem hard.
I'll try the 12-hour soak, then work the crockpot I've got some dry garbanzo beans to use up, so they'll be my guinea pig.
Thanks ladies!
I do what Jo does.
I think you really do need to soak overnight (or a little longer) to get them rehydrated.