Silver Lifetime
- Messages
- 5,707
- Reactions
- 13,996
I'm looking for suggestions on how to use beans that have been in long term storage and won't rehydrate (get hard and crunchy). The options appear to be limited:
1) Use a pressure cooker (don't have one).
2) Puree them (tried this, very messy and you still get little hard chunks in them).
3) Grind into flour (don't think I could eat that many biscuits).
4) Soak overnight with baking soda. This sounds like the best option for using them normally, but I haven't tried it yet. Has anyone used this method and with what results?
For those storing beans now, red kidneys seem to hydrate much better after long term storage than do pintos.
Any other suggestions?
1) Use a pressure cooker (don't have one).
2) Puree them (tried this, very messy and you still get little hard chunks in them).
3) Grind into flour (don't think I could eat that many biscuits).
4) Soak overnight with baking soda. This sounds like the best option for using them normally, but I haven't tried it yet. Has anyone used this method and with what results?
For those storing beans now, red kidneys seem to hydrate much better after long term storage than do pintos.
Any other suggestions?