On Tue, 27 Nov 2012 17:19:44 +0000, kay
wrote:


'Baz[_3_ Wrote:
;973786']

Thanks, Nick
Mine won't soften no matter how long they are boiled. I don't use salt
because I read somewhere that it toughens the skins.
I didn't know beans contained toxins, so thanks for that also.
The flatulent effect never bothers me. There is not much that can get me
to
my knees laughing more than a good old trumpet voluntary :-) The more
that
join in the better, but touching cloth is not allowed, and could get you

disqualified :-)


You probably won't read this since I post from gardenbanter but it may
be useful to others.

Longer soaking is probably more useful than longer cooking. I usually
put things to soak the night before, so they get more like 16 hours.

Bicarb of soda in the soaking water sometimes helps (a memory from
younger days when I found myself having to take short cuts) but I'm not
sure what it does for the nutritional value.

Papein, used as meat tenderiser, in the soaking water also helps, but
I'm not convinced there's any logical reason why it should.

Does it make any difference how old the beans are?
I've got 2 jars of mixed dried beans (own grown) which are about 10
years old! Can I still try cooking them? Now have no allotment so
cannot grow any.

Pam in Bristol