how do you take the 'music' from dry beans
#22
Super Member
Thread Starter
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
Thanks to all the responses and have printed them out for future use.
I did a test with the flavored baked version yesterday using some baking soda to finished in the slow cooker. NO problems to report so the beans are now safe to take to the pot luck. Am thawing the remaining baked ones to add baking soda and cook in the crock pot for Sunday.
I did a test with the flavored baked version yesterday using some baking soda to finished in the slow cooker. NO problems to report so the beans are now safe to take to the pot luck. Am thawing the remaining baked ones to add baking soda and cook in the crock pot for Sunday.
#24
Senior Member
Join Date: Mar 2010
Location: Pueblo, Co
Posts: 663
I have been eating beans all my life, cooking them for 60 years. Here is what/how I do it. I cook about 2lbs of pinto beans every two/three weeks. First the beans must be cleaned, making sure there are no clumps of dirt or little bitty rocks. Then I put them in a large pot, like a soup pot, pour water on them, just enough to cover the beans. With my hand, I slosh them around until the water is very dirty, dump the water out. I do this about three times. Again the fill the pot to just cover the beans, let it sit a minute, and rinse. Add lots of water and put on the stove, allow to come to a boil. Let boil until the water level drops, but not below the beans. And more water, about 4 cups above the beans and simmer for 4/5 hours. Always keeping the water level high. Halfway thru the cooking process, add salt, bacon, bacon fat or bacon grease. It is that slow cooking that releases the gas. When the beans are done, serve yourself a helping in a soup bowl with a pat of butter and a dash of pepper. Don't forget the cornbread.
#25
Senior Member
Join Date: Sep 2010
Location: NM
Posts: 993
Here is my story of gas and beans, 8 of us relatives sat around the table, took the Beano at same time, started eating pinto beans and within 5 minutes we were all making music! Really laughing and making music. Good thing we are family.
#27
Super Member
Join Date: Feb 2011
Location: AR
Posts: 3,604
I have been eating beans all my life, cooking them for 60 years. Here is what/how I do it. I cook about 2lbs of pinto beans every two/three weeks. First the beans must be cleaned, making sure there are no clumps of dirt or little bitty rocks. Then I put them in a large pot, like a soup pot, pour water on them, just enough to cover the beans. With my hand, I slosh them around until the water is very dirty, dump the water out. I do this about three times. Again the fill the pot to just cover the beans, let it sit a minute, and rinse. Add lots of water and put on the stove, allow to come to a boil. Let boil until the water level drops, but not below the beans. And more water, about 4 cups above the beans and simmer for 4/5 hours. Always keeping the water level high. Halfway thru the cooking process, add salt, bacon, bacon fat or bacon grease. It is that slow cooking that releases the gas. When the beans are done, serve yourself a helping in a soup bowl with a pat of butter and a dash of pepper. Don't forget the cornbread.
#30
Senior Member
Join Date: Apr 2014
Location: NY Adirondacks in Summer and goes "South" to WNY in the winter!
Posts: 480
I can't help myself:
There was a senior couple in church one Sunday and the lady couldn't stop the gas. She turned to her husband and whispered, " I just passed gas; it didn't make any noise but I think it smells. What should I do?"
He said ,"Well, first get your hearing checked!"
There was a senior couple in church one Sunday and the lady couldn't stop the gas. She turned to her husband and whispered, " I just passed gas; it didn't make any noise but I think it smells. What should I do?"
He said ,"Well, first get your hearing checked!"
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