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Soaking beans

post #1 of 12
Thread Starter 
I was going to make BBQ beans from scratch using dry beans and only the freshest pork,bacon,onions and bark pieces to go with my BBQ feast.I soaked my beans overnight and they were still hard in the morning.I gave up on them and was forced to use canned beans.After 48 hours the beans are still hard.Could the beans be so old they wont get soft? This is about the 3rd or 4th time I have tried to soak beans and never got them right yet.Any advice would be greatly appreciated.Heck they are only beans you think I could figure them out.
post #2 of 12
I'm pretty sure you still have to cook them.PDT_Armataz_01_14.gif

Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.

The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1 1/2 hours or until the beans are tender but not bursting open.
post #3 of 12
yup what ^ said.
post #4 of 12
BINGO! PDT_Armataz_01_34.gif
post #5 of 12
Yes... You must cook them...
post #6 of 12
I used to have that problem all the time. Then an old lady told me how to cook beans and they are always soft if you do it her way. There are just two tricks you need to know. Well maybe three/




Thats all there is to it. Bring the water to a boil, add the beans slowly so the water stays boiling. If you have to add more water, make sure it's boiling before you add it. The beans will be soft in an hour and a half. two at the most. Add the salt after they are soft, not before. Beef bullion is much better to add than plain salt by the way.

Try it this way and you will never go back or have hard beans again.
post #7 of 12
If I have the time I soak them overnight, drain the soak water...add fresh, bring them to a boil. Reduce the heat and simmer until soft.
I also do not add salt until the beans have softened.
If I am canning them or pressure cooking them, adding salt does not matter...the pressure canner makes them tender. (for me anyway)

Also fresh beans are best, I'm lucky enough to get fresh bags of pintos from New Mexico each fall. They are soooooo goooood.biggrin.gif
post #8 of 12
I have never soaked 'em overnight. Maybe 6 hours in warm water, replacing the water once or twice, then the boil... or simmer more correctly. Your method sounds good Jim... I'll try that and save the soak time.
post #9 of 12
I've always been a pressure cooker fan myself.
post #10 of 12
We're still talking about BBQ Baked beans here right?
post #11 of 12
one bag of great northern beans

soak the night b4 - then read the pkg, there is always a recipe that says you need to boil them, drain and reserve a certain amount of the liquid to add to beans later....

i always soak, always boil, and never reserve liquid, this is what causes flactuants

fresh black pepper
salt pork/i use thick sliced bacon

into the bean pot they go.

side note, i have cooked my beans right after soaking them, you just have to cook way longer and keep adding liquid.

post #12 of 12
Sounds like there are several techniques that work. I always soak, they usually plump up a little but are still hard. Then boil in fresh water. I made my first from scratch bbq baked beans recently.

Navy Beans (soaked, boiled)
BBQ Sauce (Sweet Baby Ray's)
Worceshire Sauce
Green Bell Pepper
Dry Mustard

Have also used pineapple and Durkee Fried Onions.
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