Originally Posted by willkat98
You know Mark, my problem is that when I soak beans, they never soften up properly.
I'll soak them overnight, bring them to a boil, then rinse and soak overnight, and I still end up with crunchy beans.
Can anyone help me out here?
PS, I need to use bags, versus cans of beans, cuz of the sodioum. Can't use canned beans (if possible)
Let me guess: You're on well water. When we moved into Winfield I found I could not make any legumes. Split peas never
softened. I boiled them for hours and finally put them in the blender. Instead of becoming a smooth soup, they became a gritty gruel.
Now that we're on Lake Michigan water this is no longer a problem. Find a friend in a town close by that gets lake water and get water for beans from them.
And my first reaction to this thread is "beans come in cans?"
Edit: Sucked into helping to revive an ancient thread. Replied to a guy who hasn't posted since November. :-/