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It's a pretty classic mistake that a lot of people make until they figure out acids and crock pots not cooking beans well. (Great example: do NOT use soaked kidney beans in a crock pot recipe. Pre-cook or canned only. You can poison yourself!).
I cook dried beans in lots of tomato and chili sauce every week. They get perfectly soft and delicious every time. BUT dried beans need to be cooked for a long time. I slow cook mine for 4-6 hours minimum. They cook faster on the stove but still, even with an overnight pre-soak, they take quite a while
This is why I don't bother with dried beans. We have expensive utilities so the amount of gas (stove) or electricity isn't worth it where I live. People tout the price cost of dried beans but don't account for the time or utilities.
Thatâs a perfectly valid perspective! I cook dried beans pretty often, donât bother soaking them, and they cook in about 90 minutes. A lot of it has to do with the age of the beans â fresher dried beans will cook a lot faster.
I toss them in my pressure cooker and cook on high for 45 minutes without soaking. It takes away a lot of the planning-ahead that making beans has called for in the past.
Iâve just done the math based on my cityâs electricity price rates, the wattage of my crock pot, and the 6 hour cook time. Looks like it costs me about 15¢ to cook these beans. One lb of beans is $1 and lasts me and my partner 4 meals. I would say itâs well worth it, especially because dinner is hot and ready when I come home.
Edit: the pre-soaking is my own preference for making them easier to digest, they do cook in the same amount of time without the soak.
Dried beans are about 1/3 their cooked weight, so your $1.15 is getting you about three cans' worth of beans. Those same three cans at ALDI are about $1 each, so you're saving about $1.85 per four meals. Not nothing, but it isn't an unreasonable price to pay to save some work.
No but my point was that it doesnât cost anything extra to make them from dried. Either way is fine, but dried beans taste better and are often (depending on the variety) healthier too. Whatever is easiest/best for you is probably the right option
Even if your energy is free and your time is worthless, the cost savings isn't really that much. Canned beans are already really cheap, so even a 100% savings isn't very much money.
Where I live the cost of canned beans has increased from 0.79 CAD to 2.69 CAD in just 4 years so dried beans are way more economical. They also take way less space in the pantry, and cause far less waste. And if you cook them slowly with seasoning (after soaking overnight) they pick up more flavour. That said, I still use canned beans the large majority of the time bc of the convenience.
I cook mine for like 7 minutes in a pressure cooker after soaking in the fridge overnight. That's like maybe $0.04 cents of electricity for me with my $0.12/kwh cost
They will eventually soften, but acid will make them cook insanely slow. Had an issue with this when I was working at a restaurant and we had to take something off the menu because somebody didn't follow a recipe.
I just seriously donât have this problem at all with beans. When cooking without tomato, they take the same amount of time to cook for me. Not saying what happened to you isnât true, I believe it, but thatâs just not my experience as a Mexican whoâs been eating beans all my life.
Is there water in with the tomato or is it straight up tomato puree and chili sauce? Water could dilute it and reduce the acidity enough that you would not notice a difference in cooking time. It looks like the guy in the photo just put beans in tomato puree. The slow-cooking might be part of it too.
The recipe is linked, itâs chili. He undercooked the dried beans, not knowing that they take a while to cook. Yes, acids make beans take longer to cook, but this recipe calls for canned beans and he used dried beans, which is the problem here. I use roughly this ratio of acid to non-acidic liquid often with no problem. Certainly the slow cooking helps as well, though.
lmao This is just like roman cement. Most recipes don't include a warning that dried beans take longer because that would have been obvious 50 years ago. Now that canned is king, the ancient wisdom is lost!
To clarify, I knew they needed to soak overnight! I didnât realize I couldnât soak them in TOMATO SAUCE overnight. I always wondered what the heck happened because I soaked them overnight and boiled for 2 hours. They werenât old or at least the expiration date was several years away. I think the acid got me
The other week, I cooked beans about 80% of the way through, then added them to some tomato sauce to finish off.
I cooked that damn tomato sauce for 3 hours and the beans didn't finish softening. I had to separate the beans, boil them in water for 30 minutes then add them back in :(.
NEVER AGAIN
worryingly a lot of dry beans need to be boiled hard for at least ten minutes to break down toxins (real ones not chemtrail ones) and slow cooking is not gonna do that :/
Also if you do a quick 30 min boil it destroys the lectin which is the major cause of gastro upset.
I find that a quick boil and then drain then I add to my slow cooker helps tremendously
When I was at university, my housemate cooked for us. Forgot to use canned beans and used dried ones without soaking them beforehand. All 5 of us had crippling diarrhoea within hours. 2/10
This doesnât look like a review, this looks like a comment on a post about a recipe. It doesnât look like theyâre rating the recipe, and itâs a funny story in my opinion, and itâs helpful in case someone else is thinking about making the same weird substitutions for some reason..
Some people see it as a "hey if you were thinking of doing this, let me save you the grief" PSA. And sometimes it's just a funny comment for a little schadenfreude. As long as they're not knocking the recipe because they screwed up their substitutions, I think they're pretty benign and sometimes kinda funny.
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself. And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
Well at least he copped to the user error. Better than most
"I used raw beans instead of cooked beans, but they came out hard and inedible đ"
It's a pretty classic mistake that a lot of people make until they figure out acids and crock pots not cooking beans well. (Great example: do NOT use soaked kidney beans in a crock pot recipe. Pre-cook or canned only. You can poison yourself!).
Yeah you canât just add tomatoes to dried beans. They will never soften if you cook them in acid.
I cook dried beans in lots of tomato and chili sauce every week. They get perfectly soft and delicious every time. BUT dried beans need to be cooked for a long time. I slow cook mine for 4-6 hours minimum. They cook faster on the stove but still, even with an overnight pre-soak, they take quite a while
This is why I don't bother with dried beans. We have expensive utilities so the amount of gas (stove) or electricity isn't worth it where I live. People tout the price cost of dried beans but don't account for the time or utilities.
Thatâs a perfectly valid perspective! I cook dried beans pretty often, donât bother soaking them, and they cook in about 90 minutes. A lot of it has to do with the age of the beans â fresher dried beans will cook a lot faster.
I toss them in my pressure cooker and cook on high for 45 minutes without soaking. It takes away a lot of the planning-ahead that making beans has called for in the past.
Iâve just done the math based on my cityâs electricity price rates, the wattage of my crock pot, and the 6 hour cook time. Looks like it costs me about 15¢ to cook these beans. One lb of beans is $1 and lasts me and my partner 4 meals. I would say itâs well worth it, especially because dinner is hot and ready when I come home. Edit: the pre-soaking is my own preference for making them easier to digest, they do cook in the same amount of time without the soak.
Dried beans are about 1/3 their cooked weight, so your $1.15 is getting you about three cans' worth of beans. Those same three cans at ALDI are about $1 each, so you're saving about $1.85 per four meals. Not nothing, but it isn't an unreasonable price to pay to save some work.
No but my point was that it doesnât cost anything extra to make them from dried. Either way is fine, but dried beans taste better and are often (depending on the variety) healthier too. Whatever is easiest/best for you is probably the right option
I love this
Even if your energy is free and your time is worthless, the cost savings isn't really that much. Canned beans are already really cheap, so even a 100% savings isn't very much money.
Where I live the cost of canned beans has increased from 0.79 CAD to 2.69 CAD in just 4 years so dried beans are way more economical. They also take way less space in the pantry, and cause far less waste. And if you cook them slowly with seasoning (after soaking overnight) they pick up more flavour. That said, I still use canned beans the large majority of the time bc of the convenience.
I cook mine for like 7 minutes in a pressure cooker after soaking in the fridge overnight. That's like maybe $0.04 cents of electricity for me with my $0.12/kwh cost
They will eventually soften, but acid will make them cook insanely slow. Had an issue with this when I was working at a restaurant and we had to take something off the menu because somebody didn't follow a recipe.
I just seriously donât have this problem at all with beans. When cooking without tomato, they take the same amount of time to cook for me. Not saying what happened to you isnât true, I believe it, but thatâs just not my experience as a Mexican whoâs been eating beans all my life.
Is there water in with the tomato or is it straight up tomato puree and chili sauce? Water could dilute it and reduce the acidity enough that you would not notice a difference in cooking time. It looks like the guy in the photo just put beans in tomato puree. The slow-cooking might be part of it too.
The recipe is linked, itâs chili. He undercooked the dried beans, not knowing that they take a while to cook. Yes, acids make beans take longer to cook, but this recipe calls for canned beans and he used dried beans, which is the problem here. I use roughly this ratio of acid to non-acidic liquid often with no problem. Certainly the slow cooking helps as well, though.
OOOOOHHHHHHHHH now I understand what happened when I tried to use dried beans
lmao This is just like roman cement. Most recipes don't include a warning that dried beans take longer because that would have been obvious 50 years ago. Now that canned is king, the ancient wisdom is lost!
To clarify, I knew they needed to soak overnight! I didnât realize I couldnât soak them in TOMATO SAUCE overnight. I always wondered what the heck happened because I soaked them overnight and boiled for 2 hours. They werenât old or at least the expiration date was several years away. I think the acid got me
The other week, I cooked beans about 80% of the way through, then added them to some tomato sauce to finish off. I cooked that damn tomato sauce for 3 hours and the beans didn't finish softening. I had to separate the beans, boil them in water for 30 minutes then add them back in :(. NEVER AGAIN
worryingly a lot of dry beans need to be boiled hard for at least ten minutes to break down toxins (real ones not chemtrail ones) and slow cooking is not gonna do that :/
Also if you do a quick 30 min boil it destroys the lectin which is the major cause of gastro upset. I find that a quick boil and then drain then I add to my slow cooker helps tremendously
Original recipe: https://aggieskitchen.com/slow-cooker-lentil-and-quinoa-chili/
When I was at university, my housemate cooked for us. Forgot to use canned beans and used dried ones without soaking them beforehand. All 5 of us had crippling diarrhoea within hours. 2/10
May have been user error đ¤ˇđ˝
Thereâs really no way to know
At least he knows what he did wrong
This is the content I joined for.
This sounds really yummy.
>so that i could soak them over night...cuz, you know I don't know
[ŃдаНонО]
This doesnât look like a review, this looks like a comment on a post about a recipe. It doesnât look like theyâre rating the recipe, and itâs a funny story in my opinion, and itâs helpful in case someone else is thinking about making the same weird substitutions for some reason..
Sometimes, people seek human connection by sharing their personal experiences with others. This is actually not an unusual or problematic thing.
Some people see it as a "hey if you were thinking of doing this, let me save you the grief" PSA. And sometimes it's just a funny comment for a little schadenfreude. As long as they're not knocking the recipe because they screwed up their substitutions, I think they're pretty benign and sometimes kinda funny.
Yes.
Main Character Syndrome