Dani:
Before I get into this, let me just say that if you want a recipe for
baked beans done in the slow cooker, I think I have two different recipes I
could share, both from "America's Test Kitchen" cookbooks. I can't remember
right now, but I do seem to recall that they wanted you to soak the beans in
a large quantity of lightly-salted water before using them in your slow
cooker recipe. Adding the acidic ingredients at the beginning will
definitely make the beans tougher and they'll take longer to cook. As far
as soaking a variety of beans, I, personally, wouldn't recommend it. In
baked beans, by the time the beans land on your plate or in your bowl, any
texture and/or flavor differences between the different types of beans will
mostly be lost. I have a recipe for baked beans from many years back that
was so well-received when I made it for a barbecue I cooked for, that 5
people asked me for the recipe. The recipe was unique in that it had a
large quantity of onions, used several different varieties of canned beans,
and was cooked in a sort of sweet and sour sauce that I liked a lot. If
you're interested in any of these recipes, let me know, and be specific.
Jon
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, April 20, 2017 11:50 AM
Subject: [blindcooks] More Dry Bean Questions
Hi, Everyone.
I've got more dry bean questions.
I want to make baked beans in the crock pot with a mixed variety of
beans, and do a quick soak to be able to preserve the most nutritional
value. Can I quick soak all of the beans together, or do they need to
be soaked separately?
If I'm adding acids to the dish--vinegar, ketchup,--do I need to wait
to add them, or can I add them at the beginning, when mixing
everything with the beans--hamburger, onion, etc? Does adding acids at
the beginning hinder the beans becoming tender?
Thanks,
Dani
