Sunday, May 5, 2013

dried beans

I have a soup recipe that calls for dried beans, and they require cooking first.  Why do they take so long?  I pre-soaked them overnight, and then additional hours.  I've got them cooking on the stove now, softening infinitesimally.

What must have been done to the beans in the cans to make them so soft?  *shudders at the horrors*  ;)

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