Informed Papa and I consume a fair amount of canned beans and legumes. Since learning that canned foods contain bisphenol A (BPA) (there are plenty of links about this matter, here’s another one) I’ve been experimenting with soaking and cooking dried beans. I don’t know what I’m doing wrong, but I can’t get them super soft. Maybe they just aren’t meant to be as soft as we’ve come to expect from always eating the canned variety.
I’m going to try cooking them in the slow cooker to see if that is more effective. In my hunting around online to learn more about soaking and cooking beans, I learned something about red kidney beans containing a toxic agent when not fully cooked. Eep! Here is an article about it. To avoid that, I’m going to have to soak them overnight, boil for ten minutes, and THEN add to the slow cooker. If you have any great recipes that use dried beans, please share with me!