problems cooking red beans?

Question

Hi
I seem to have trouble cooking beans including green beans(fresh)
The inside tends to get too soft and break apart.
while then outside is tough.
Could someone tell me what causes this?
too high temperature etc..

Answer 1

Not 100% sure if you're referring to dried beans... but cooking dried beans, the general rule of thumb is NOT to salt until the beans have cooked awhile.

The salt will toughen the beans.

Answer 2

With the fresh green beans, try blanching first in boiling salted water, then shocking them in ice water until they are cold, drain thoroughly. Then saute in a small amount of oil or butter. Mushy beans are usually caused by overcooking or too long in water. Dried beans really need to be soaked in cold water over night for the best result. I find the "quick" method where you boil then cover and let them set, doesn't result in tender beans.

Answer 3

Man, you sound like you could burn water. I always cook dried beans in a large pot with cold water to start. This allows the beans to hydrate and soften up before they start cooking. Bring water to a boil and then turn down to a slow roil and cover the pot. After about an hour or so, then turn down to a simmer and slow cook until tender.

Answer 4

you have to make sure you string the beans, cook them from cold water because this makes sure the outside will cook longer than the inside, bring to the boil then rapidly simmer.

good luck