10 thoughts on “My New Bean Pot

    1. Bix Post author

      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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      1. mboydp

        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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        1. Bix Post author

          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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  1. mboydp

    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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  2. Pingback: Black-Eyed Pea Minestrone | Fanatic Cook

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