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How Do Y'all Keep Beans From Sticking?
#16
Try soaking the beans overnight in chicken broth (with some fat still in it)then slowly bring to near boil (never on high) and reduce to simmer for at least 4 hours. Soaking will allow you not to have to use high heat. Leave the ham hocks on the bone until the last hour for more flavor. If the beans are old drain them after soaking; if not, the broth adds to the flavor and flatulence power. <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/oops.gif' class='bbc_emoticon' alt=':oops:' /> <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/whistling.gif' class='bbc_emoticon' alt=':whistling:' />
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#17
A couple of things I see. I have a friend who uses a pressure cooker. She soaks overnight to reduce the gas effects, then uses the pressure cooker. Her beans are done in about 15 minutes.



If there is some reason you must it as a pot instead of a pressure cooker, then stir "frequently". The sticking in the bottom is from not stirring it enough. 20 minutes is way too long, IMHO.



Mostly, I see that you are probably cooking way, way too much at once. There is no reason to cook 8 lbs of beans, unless you have an army eating dinner.



I would firstly, cut the receipt in half or to a quarter. Only 1-2" free at the top doesn't allow you to stir easily.



Cook the beans under pressure.



Add the other components and cook normally, stirring frequently.



I don't know about adding rice, I would cook it separately. Others may have differing opinions. Doesn't really matter, I guess, the main thing about cooking is that there are lots of different ways to do it. If something isn't working, change it.



After working up a small receipt, you can extend it. Add a can of diced tomatoes, chop up some different veggies to raise the nutrition of the dish, etc...



HTH.



P.S. Spend the money and get a big wooden spoon, they're cheap and work quite well for stews.

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