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It took me a while playing with it, but I found if after the overnight presoak or the flash presoak, I can cook the beans for 90 minutes on a very low boil. It keeps the beans intact yet cooks them very well. Much like when you make a very clear chicken broth, you cook it on low boil where you barely see the surface of the water "glubbing". If it's a rolling boil, it will break the beans apart. I also add water as it cooks... fortunately, I only have to do this once a week now. I found the baby food plastic mini-tubs store 2 heaping tablespoons of the bean rice quinoa mash. It stores nicely in the freezer.
I have not tried in a slow cooker, although I've done corn that way and it worked well.
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