TIL a lot of people are overcooking their dry beans and making them mushy

I kept ending up with split, grainy beans until I read a tip from a chef in Austin. The key is to simmer them super gently, just below a boil, for about 90 minutes instead of a hard boil for hours. It saves energy and gives you a way better texture for things like chili or salads. Anyone else have a specific bean cooking method that works for them?

2 comments

2 Comments

jones.brooke6d ago

My grandma always added a pinch of baking soda to the soaking water.

charlie_allen6d ago

Works great for tough stains.