This 3 qt Dutch oven by @Zelancio sells on Amazon for $45. I bought it to replace an old LeCreuset 2 qt Dutch oven that sells for $210. Impressed w/quality! We'll see how it cooks. pic.twitter.com/vEeMfpGFtQ
— Bix (@BixWeber) March 24, 2018
Fanatic Cook
That’s lovely! I’ve been buying 13-bean soup and stew mix–it’s wonderful!
Melinda
13! Can you imagine the giant vat of colorful beans that’s packaged from? That is a photo I’d love to take.
Eat beans!
Think I’ll cook beans today. Thanks for the inspiration, please post pic of your beautiful new pot in action!
Will do. I’m usually cooking some bean every day. This morning it was chick peas/garbanzo beans (not with my new pot). So disappointed. They had hard-to-cook bean defect. I wish I could tell before I cooked them.
Did you soak them first? I usually let them boil for 2 minutes, then turn them off and soak them for some hours, then cook. Is hard to cook bean defect a problem in the growing or drying?
I soaked them first, overnight. I boiled them for 3 hours. The center was still hard.
Harold McGee says that it occurs during storage. When a dried bean is exposed to humidity, warmth, or cycling of those, it’s just won’t ever get soft.
Re 13-bean, they are really pretty. I usually buy Bob’s Red Mill in bulk–they aren’t organic but it is at least an employee owned company. Here’s a pic from another site of what they look like: https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcS4QFtvZs92AjSf3H_i6S2KZt_aQwoYmyvnuczceTJkWZzhbuKAkaosfBxTevQ&usqp=CAE
What color is the final product?
When I buy dried chickpeas, I get Palouse (in bulk) b/c they come in wonderful reusable cloth bags, burlap if I recall. Just ordered some more. Oh, and I also get split peas from Bob’s Red Mill.
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