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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2013, 11:57 AM   #1
Big George's BBQ
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Default Bake Bean Help

I let dried Great Norhern Beans soak for over 10 hours I have had them on the grill for about 2 hours at 260 They are still crunchy What am I doing wrong
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Unread 03-31-2013, 12:10 PM   #2
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Quote:
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I let dried Great Norhern Beans soak for over 10 hours I have had them on the grill for about 2 hours at 260 They are still crunchy What am I doing wrong
What's in the pot with them. Your are making Wampus Recipe Right?
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Unread 03-31-2013, 12:53 PM   #3
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yes Wampus Will be covering beans as they are a little crunchy
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Unread 03-31-2013, 12:58 PM   #4
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COVER them for sure, and bring temp up to 300+......
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Unread 03-31-2013, 01:08 PM   #5
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COVER them for sure, and bring temp up to 300+......
^^^^^ that right there.
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Unread 03-31-2013, 04:31 PM   #6
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stiil hard oven at 350 now
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Unread 03-31-2013, 06:36 PM   #7
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I never tried grilling the beans, I usually put them in a pot with water and some pulled pork. Putting them under some cooking ribs is really good too:-)
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Unread 03-31-2013, 07:09 PM   #8
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George, I learned my lesson the hardway. I entered a chili cook-off and wanted to use fresh beans, not something from a can. I soaked them over night and began to build my base. After simmering the ground chuck, onions, peppers and spices for nearly an hour I added the pre soaked beans and let them simmer for a couple of hours. Then i added the chopped tomatoes and cilantro and the rest of my ingredients and let them cook for 4 more hours. The beans were still crunchy, not all of them but more than 1/8th of them. I had another day to let them hold over in the fridge. The next morning I had to be at the cook-off at 11:00 A.M. I got up early, started my cauldron cooking again, 2 more hours and still crunchy beans. I was like......what the fark??????? are these beans old or something? So I ran to the modern encyclopedia ( Google) and discovered that when you add acid IE. Tomato based ingredients it retards the beans and they won't cook any further. I freaked, I moved my chili into a 3 gallon plastic container and put it in the Microwave in batches. The stuff was boiling like crazy and I thought, Ha..I have got it now, this sH$ts so hot now the beans have got to be cooked......wrong. I seriously wanted to pull a no show at the comp. I had spent over $100.00 in ingredients and the only prize was bragging rights. But, stubborn olde Jed had to go and show my face even if I knew my chit was crunchy. Maybe I could cull a couple of cups for the judges with cooked beans. Needless to say, I went, competed and lost, came in dead last.

Moral of the story.
Boil your beans separately until done then add to the mix. Pressure cooker works ideal, no pre-soak needed.

Sorry for the rant, and your obvious dilemma.
Jed
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Unread 04-01-2013, 06:29 AM   #9
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Quote:
Originally Posted by Hometruckin View Post
George, I learned my lesson the hardway. I entered a chili cook-off and wanted to use fresh beans, not something from a can. I soaked them over night and began to build my base. After simmering the ground chuck, onions, peppers and spices for nearly an hour I added the pre soaked beans and let them simmer for a couple of hours. Then i added the chopped tomatoes and cilantro and the rest of my ingredients and let them cook for 4 more hours. The beans were still crunchy,

Moral of the story.
Boil your beans separately until done then add to the mix. Pressure cooker works ideal, no pre-soak needed.


Jed

Best advice Jed, the same also holds true for making soups with dried beans / peas.
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Unread 04-01-2013, 07:47 AM   #10
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Cooking beans from scratch could be an entire forum on its own. I've been scratch making beans for almost 20 years now and am still learning.
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Unread 04-01-2013, 07:49 AM   #11
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Quote:
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Best advice Jed, the same also holds true for making soups with dried beans / peas.
Hard lesson to learn for sure. When is the sweet corn hrvested in your area?
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Unread 04-01-2013, 07:50 AM   #12
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Quote:
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Cooking beans from scratch could be an entire forum on its own. I've been scratch making beans for almost 20 years now and am still learning.
I love them anyway!
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Unread 04-01-2013, 08:34 AM   #13
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Thanks for all of the advice Cooked them to death in the oven Total cook egg and oven 9 hrs. Beans were firm not crunchy The Baked Beans were cook but not nearly as good as the past two times I made Wampuis Baked Beans Will try the dried again but will do it differantly the next time
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Unread 04-02-2013, 10:15 AM   #14
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Thanks , your always learnin something
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Unread 04-02-2013, 10:26 AM   #15
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pressure cooker the best way to cook beans, cook them than bake them.
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