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I had a bean fail today and want some advice. I was soaking a cup of dried borlotti beans overnight (maybe 18 hours total) and when I rinsed them I saw a bunch had split and shed their skins. When I cooked them they went to mush much more than usual. I've used the same soaking method on the same type of beans (but these are from a new bag) a million times without fail. The only variables I can think of was that it was a new bag of beans so maybe fresher than usual and it was much colder overnight than it usually is. Does anyone have any ideas on how to prevent this from happening again?
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May 21, 2020 08:55
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| # ¿ May 11, 2024 18:17 |
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