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    Does Any 1 Know A Good Way To Soften My Beans?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does Any 1 Know A Good Way To Soften My Beans?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does Any 1 Know A Good Way To Soften My Beans?),it will help you,my kids.

Hi I Just Cooked A Pot Of The Worlds Best Chili And I Followed The Directions On The BAck Of The Package, But My Beans Came Out Hard. Does Any 1 Know A Way To Make Them Softer So I Can Eat Them? I've Been Boiling It For 2 And A Half Hours Now And Their Still Hard.

Answers:
If you added tomatoes or another acid unfortunately you are S.O.L. After you add an acid to cooking beans the softening process stops .... no matter how much you boil. So ummnm start over?? This time add the tomatoes when the beans are perfect this will preserve them at just then tenderness you like.

Other Answers:
let them soak in hot water over night

Beats me. I was going to suggest cooking them for a while, but 2.5 hrs is a long time. Did you use dried beans?

If so, you have to soak them in a bowl of water overnight in the fridge, before you put them in the chili.

Maybe you should eat something else right now, let the chili simmer overnight (add a little extra liquid), and have chili tomorrow.

**********

"Pinto Bean Chili

INGREDIENTS:
* 8 ounces dried pinto beans
* 3 cans (14.5 ounces each) diced tomatoes
* 2 large green bell peppers, seeded and chopped
* 2 tablespoons vegetable oil
* 4 cups chopped onions, about 4 large onions
* 3 cloves garlic, minced
* 1/4 cup chopped parsley
* 3 tablespoons butter or margarine
* 3 pounds lean ground beef
* 1/4 cup chili powder
* 4 to 5 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon ground cumin

PREPARATION:
---------------> Pick over pinto beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot; add water to cover.

Bring to a boil; reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. <----------------------- Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 3 tablespoons butter; or margarine and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving pinto bean recipe. This pinto bean recipe serves 8."

I hope this helps.
Source(s):
http://southernfood.about.com/od/groundbeefchili/r/bl30129x.htm

If the beans you used were dry beans, you should have soaked them overnight before you made the chili. Not sure if you have added everything yet, but I imagine if you leave the chili in a the crockpot for several hours they will soften up eventually.....
Next time used canned beans if you are pressed for time...just rinse them well....

Just try cooking them longer. Beans that have been soaked overnight take about 5-6 hours to soften at 200 degrees. If the package contained the beans and you followed their directions I would call them and complain and they might send you a coupon for a new box. Next time just use canned beans. They are already soft. why dont you just mash them?

PUT THE BEANS IN FRESH WATER FROM THE LAST NIGHT AND MAYBE PUT A SMALL SPOON OB SODA (BICARBONATE).NEXT MORNING POUR OUT THE WATER AND COOK THE BEANS IN NEW FRESH WATER ACCORDING YOUR RECIPE.

I've had the same problem cooking white beans. We used to have them often when we were kids however, this time it takes ages to soften them up so we rarely eat them. What my mother and my oldies used to do was to soak them in salt and water overnight at room temperature. The salt I think would help to soften the beans. Then the next morning, cook it over a low fire until tender. It will probably take you a few hours to soften it but the flavor would be great! Nothing like the old-fashioned cooking.

However, if you don't have time to watch over a simmering pot of beans for hours, buy yourself a good quality pressure cooker(not the one who's lid would fly over the roof and can do you physical damage) and voila! in 30 minutes you can have your simmering tender bean soup ready.

Bon appetit! Sorry, but there's no way to soften your beans. If the beans aren't soft before you mix them with the other ingredients, they will remain hard, no matter how long you cook them. A chemical change takes place that prevents the beans from getting tender.

When using any dried bean they must be soaked for at least 8 hours in fresh water (never add salt to the soaking water) before cooking. After soaking, drain and rinse them with fresh water. In a heavy pot or soup kettle, cover beans to a depth of two inches with fresh water but again add no salt, bring to a boil and then reduce heat and simmer until beans are tender. They will take from 30 minutes to an hour to cook depending on the type of bean and how they have been stored. After your beans are tender you can assemble your chili, adding salt and tomatoes at this time is fine, the beans are already cooked and will remain soft. Good Luck.


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