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I love black beans and rice, and they're on my recommended diet for lowering my blood pressure. Problem is that if I buy the canned ones, they're loaded in sodium, definitely a high pressure no-no. I bought some dried ones and went to soak them, left them overnight, and they definitely expanded but they still have a dry, stiff core. I used to soak them years ago and they always came out fine, but I can't remember if I soaked them for a couple of days or if there was some secret ingredient I'm forgetting about. I checked around online and some people recommended doing them in a slow cooker for a bit, but that didn't seem to do anything better. (One method I see, a quick boil followed by a simmer, I can't do because my stove doesn't go any lower than medium high it seems.)

So, anyone have any ideas? Thanks.

A new stove?

If El Siboney is still open in your little piece of paradise (Catherine Street) go there and buy some. They do a d*mn fine black bean and rice wicked cheap.

Or just rinse the canned ones, and cook them for a bit in fresh water with a potato to pull more of the salt out.

It's a trick my country granny taught me when I was first learning how to cook.

the organic black beans normally have less sodium. also you can drain the beans and soak them in cold water to remove additional salt. If you like peppers I have a Cuban Black Bean recipe that uses no salt and is delicious, that I can send to you.

drunkpirate66 wrote:If El Siboney is still open in your little piece of paradise (Catherine Street) go there and buy some. They do a d*mn fine black bean and rice wicked cheap.

I was thinking the same thing.

I think after you soak them overnight they need to boil before eating. I forgot to do that once with pinto beans and even after baking them in the oven they were hard like little pebbles.

So, soak, boil, cool, eat

Black Beans Cooking Tips
• Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.

• Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.

• Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.

• In hot weather kitchens, refrigerate black beans while they soak to prevent fermentation.

• Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.

• The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.

• Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.

• If additional water is needed during the cooking process, use boiling water rather than cold water.

• Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.

http://homecooking.about.com/od/howtoco ... antips.htm

But if your can't boil, I'm not sure what to recommend

BUSH Beans sell the 50% less sodium Black Beans...240mg per 1/2 cup.

I soak mine overnight, and then bring to a simmer with diced carrots and onions in low sodium chicken broth for flavor. I want to say 45min to an hour on the stove top.

springparrot wrote:• Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.

Don't suffer from flatulence any more! Enjoy the hell out of it!

http://www.amazon.com/EZ-Bean-Cooker-EB ... 129&sr=8-1


Basically an electric pressure cooker with pre-sets for different type of beans.

Elrod wrote:http://www.amazon.com/EZ-Bean-Cooker-EB ... 129&sr=8-1


Basically an electric pressure cooker with pre-sets for different type of beans.

E should know about beans

Now I have to make red beans and rice...thanks Jack

gunthermoose wrote:Now I have to make red beans and rice...thanks Jack

And I was thinking black bean soup with smoked ham.

springparrot wrote:E should know about beans

Yes.
Some red beans and rice sounds pretty good right now, a little andouille sausage and hot sauce. Ok, now I'm hungry.

Elrod wrote:

springparrot wrote:E should know about beans

Yes.
Some red beans and rice sounds pretty good right now, a little andouille sausage and hot sauce. Ok, now I'm hungry.

Washed down with a cold one.

Elrod wrote:

springparrot wrote:E should know about beans

Yes.
Some red beans and rice sounds pretty good right now, a little andouille sausage and hot sauce. Ok, now I'm hungry.

WOOOHOOOO
E is cooking for all of us

Saltx3 wrote:I think after you soak them overnight they need to boil before eating. I forgot to do that once with pinto beans and even after baking them in the oven they were hard like little pebbles.

So, soak, boil, cool, eat

Yeah, come to find out the whole "boil" part is what i was missing. Just boiled them up, and they are much better.

Thank you everyone for your help.

I'm sorry, but I just can't help thinking of "Blazing Saddles" after all this talk of beans.

All I thought was BEANO....

yeah, cooking helps Jack....