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Original poster

My beans have been cooking for 6 hours and are still not soft- WEEP!

23 replies

ScummyMummy · 18/03/2007 19:02

Is there any magic cure? They are haricot beans that i'm trying to cook boston stylee with treacle and stock and stuff. I soaked them properly and didn't use salt. But, though not tooth breakingly tough, they are still distinctly al dente in a way that would be perfect in a pasta piece but is not quite as nice in a bean.

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Original poster
ScummyMummy · 18/03/2007 19:24

No one bean there?

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lulumama · 18/03/2007 19:27

fraid not ! franny knows about beans i think!

Blu · 18/03/2007 19:28

Oh no!

Were they fresh - in a dried sort of way - or had you had the packet for ages and ages? Becuase I think they can enter the fossil stage of their life after extended time in the cupboard.

I have no idea what you can do...what about stirring them very vigorously to crack open the skins so that the liquid can seep in and cook the insides more?

It sounds very nice...

Spidermama · 18/03/2007 19:30

Sometimes if they're really old they won't cook. Is it just the skins that are tough or is the whole bean still al dente? Also have your really been cooking them for six hours?

Spidermama · 18/03/2007 19:30

My dh says you can put bicarb in the water to break them down a bit.

Original poster
ScummyMummy · 18/03/2007 19:32

OMG- you think they could be has-beans, blu? I bought them last week but they could have been fossilising quietly on the shop shelf for many moons, I guess. I will go and taste them again and bash em up a bit as you suggest.

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Original poster
ScummyMummy · 18/03/2007 19:33

Really and truly, sm. They were going to be my one achievement of the day before they refused to soften. Do you think the bicarb would work in a treacley type sticky sauce?

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Original poster
ScummyMummy · 18/03/2007 19:36

It's the whole bean- they teste great because of the delicious sauce but are definitely al dente.

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Original poster
ScummyMummy · 18/03/2007 19:36

taste, even.

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Soapbox · 18/03/2007 19:36

Roar - at 'has-beans'

I agree at teaspoon of bicarb followed by 15 mins at a 'roaring boil' should turn them into the 'come back beans'

prufrock · 18/03/2007 19:38

No - bicarb is to be put into soaking overnight water and (for your future reference) really does work. Blu's bashing suggestion is only cure I can think of

Original poster
ScummyMummy · 18/03/2007 19:38

Would bicarb make the sauce taste odd though, soaps?

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prufrock · 18/03/2007 19:39

Oops - I bow to Soapy's better knowledge

Original poster
ScummyMummy · 18/03/2007 19:39

Ah- thanks pru. I will instruct partner to continue bashing!

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Soapbox · 18/03/2007 19:40

Sorry Scummy - didn't realise they were already in the sauce. That won'r work now!

I always soak mine over night then boil up for 15mins or so before putting them into whatever I am cooking.

Could you [horror of horrors] try microwaving the dish for 15mins to see if that works?

Original poster
ScummyMummy · 18/03/2007 19:41

Arrgh! X post! To bicarb or not to bicarb with a gloopy sauce?

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DimpledThighs · 18/03/2007 19:41

old beans.

bin them - bin the bag and don't buy from there again.

We eat lots of beans and the key is to source a place that has a high turn over - asian supermarket is good near here. I have had bad ones from the supermarket - the longer on the shelf - blah blah.

It is so frustrating when you have put loads of effort in. Keep a couple of tins on stand by for this very situation.

Poor you.

DimpledThighs · 18/03/2007 19:42

do you have any tins - any? Kidney beans would be good in this too.

DimpledThighs · 18/03/2007 19:43

oh sorry - just read they are already in the sauce - um - sieve it?

Original poster
ScummyMummy · 18/03/2007 19:43

Ah- phew. At least there is consensus on the bicarbing. I can't cope when two lovely and credible experts disagree! I think we're going to give up and eat them or the boys will be up all night waiting for their Sunday lunch. Thank you very much for all the help, everyone.:0

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DimpledThighs · 18/03/2007 19:44

if bircarb makes it taste funny a bit of vingar should balance it our (acid + base = salt + water) (where's martianbishop when you need her!)

Spidermama · 18/03/2007 20:27

If you're cooking them in tomatoes that'll be why. I leave the tomatoes out and just boil them in water and maybe veg and herbs but NO stock and NO tomato until they are cooked.

It's the tomato wot's done for them I tell you.

Ignore my dh's bicarb suggestion. It sounded a bit far fetched.

Original poster
ScummyMummy · 18/03/2007 20:46

Ah! Interesting, spidey. I did boil them for 30 mins in water before putting in all the treacle and mustard powder and star anise that with the water became the sauce and baking them in a slow oven for hours on end. But have just thought that I put a bit of marigold powder in for flavour at the beginning and that probably has salt in- doh doh doh. Anyway, they were tantalisingly nearly delicious! I really do appreciate everyone's ideas for rescuing them.

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