#dry-beans — Public Fediverse posts

#Cooking #DryBeans #KitchenQuestions

I'm no novice, cooking for over 55 years, for home and work, but this stumped me.

I want to eat more beans, so I made a small pot of "baked beans", not following any recipie and making healthy choices for flavors--no bacon, for example.

Had a cup of pinto beans, soaked overnight, then cooked them in broth and tomato. They swelled up nicely. But those little devils never got soft. I didn't expect baked beans like kidney brains make. But these simmered over 14 hours in total, chewable but firm.

Any ideas? Are pinto beans that different? They are still good, just not as soft as I thought they'd be.

This is most of my harvest of soup peas from a tiny 4' x 4' plot I planted this spring. I haven't eaten any yet, but I understand you eat them like chickpeas.

I threshed and winnowed them on this trashcan lid, it was quite easy to break up the pods and blow away the chaff. I could see doing it on a tarp would be a good method for a larger crop.

I was a dummy and planted two varieties of peas side by side (the brown ones are the soup peas, the white are actually green peas used for fresh eating) not realizing they would grow into a tangle of vines and have to be harvested together, and they probably hybridized so the next generation won't be entirely predictable. Oh well! If they're good eating, I'll buy new seeds for next year.
#GrowYourOwn #Gardening #drybeans