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
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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!
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Think I’ll cook beans today. Thanks for the inspiration, please post pic of your beautiful new pot in action!
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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.
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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?
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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.
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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
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What color is the final product?
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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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