Jeff Kirby
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For softer beans...
Accessing pedantic cooking nature....
According to Russ Parsons (food guy at the LA Times and a wonderful food resource) and the folks over at eGullet.com, the three (no...four) main things that can cause beans to never soften are:
Hard water (very possible with well water)
High altitude (not likely "at the edge of the ocean..")
Old beans. (Aren't you glad I didn't say "has beans?")
Adding the acid (vinegar or tomatoes, e.g.) before the beans are soft.As for salt, I always add the salt right up front so that the whole bean is infused with salty goodness, and I've never had a problem.
Thanks for the recipe - looking forward to trying it.
JeffOn Beans, beans, good for your recipe posted 2 years, 8 months ago 14 Responses