I soak my beans over night in warm water then I throw that water out in the morning and add fresh water then I cook them on the stove for about an hour then I throw that water out then I add all the ingredients I want to cook them and bake about 4 hours they turn out amazing 🎉
Soak them overnight with a little spoon of baking soda. Next day cook them on a pressure cooker for 1 hour or until they are soft, but not too soft. I think you didn’t use a pressure cooker. Thank you so very much for the video and God bless you.
Did you use a pressure cooker? I used to soak pinto beans overnight and they'd cook in two hours in a regular pot. Now, using a stovetop pressure cooker and without soaking, they're ready in 35-45 minutes. I season them once they're soft.
I usually Slow cook my beans with olive oil on high in quart size pans of oregano tea two heaping tblsp of red chili powder rice oats for eight hrs. Eight tblsp salt.
Thank you for sharing this recipe. This recipe is the truth. You are correct, time is the key. I used a crockpot and let the beans cook for 4 hours they were almost done and I canned them. Thank you!
@@FaithsOven Yes, the second batch I made I used 3 cups of water and it made the beans more juicy without taking away the flavor. Once I canned them you could see the difference between the two. I will just add water to others when I use them.
Cook them first before adding sugar. Sugar will stop or delay the cooking process, when I make rice pudding the sugar goes in after the rice core is soft.
I suggest you cook the navy beans for an hour some time hour and a half to 2 hours before adding any seasoning and flavor to them after soaking them for at least 4 to 5 hours and it won't take that long we cook them all the time and salt makes them to be cooked so long if you add the salt before it softens
Cooking soaked dried beans with any type of acid-like vinegar or tomatoes-before they are fully cooked can prevent them from becoming tender. The acid can toughen the beans' skins and interfere with the cooking process. This is because acid affects the pectin in the beans, making them less likely to soften. To avoid this issue, it’s best to cook the beans until they are tender before adding any acidic ingredients. Once the beans are cooked through, you can add acids to enhance flavor without affecting texture. - from a cook, chemical engineer and farm kid
Watching this a year later, and only looked really quickly, but didn't see anyone mention that altitude above sea level makes a difference when cooking beans/potatoes. Places like Denver you can't hardly even cook them without a pressure cooker.
Brine the beans in 1 1/2 tbs salted water for 24 hours. Drain and rinse, add ingredients , bring to boil and bake at 350 for one hour covered, add more liquid if needed, bake another hour uncovered.
Beans a staple in most Hispanic households. Therefore, I trust what has been passed from generation to generation and down to me. 1. We really never soak our beans because there's no need or time, but yes, we wash and pick out stones and bad beans. 2. Cook beans first and season last. If you add salt upfront, the core of the bean will not cook through and remain grainy. 3. The best beans come from a crock pot. Less stress of having to add water or it boiling over. 4. Once cooked, add anything and everything you want because they will then absorb whatever you add into it, such as chorizo, bacon, onion, garlic, Chile, etc. Just saying 😌 the beans will cook faster in plain water, no patience needed.
Awww 🥰; love it that you’re a believer. And love the vegan recipe! And also, I wonder if living at sea level helps beans cook faster? I’m at an altitude of almost 7,000 feet and my beans take forever!! I did use Great Northern beans though. They are in my crockpot now, and soon I’ll add all of your ingredients and follow your recipe. Thank you for this video!! It’s Fourth of July! Baked beans are gonna be a perfect side dish!! Can’t wait.
By the way, I soaked my beans overnight with 3 T. of salt. I heard somewhere that that helps to soften the beans. (And I think it does help!) In the morning, I drained the brine water and then rinsed the beans. And THEN started cooking them in my Crockpot on High.
@@momforfreedom9191 I soaked mine too but to no avail. Someone else commented and said to add salt towards the end for salt makes them soften slower. Baking soda is supposed to help make them tender also. 🥰 Baked beans are a science 😆🤣😆🤣🤣
You don’t need to soak your beans if you have an Insta pot, you can cook them on high pressure for 30 minutes and then after that you put them in the oven at I believe it’s 300° for a short amount of time and then you’ll end up turning up the temperature a little bit but you never have to soak your beans if you have an Insta pot or a pressure cooker 30 minutes high pressure and they’re cooked and tenderness 2:00 2:03
If you have well water that has a lot of minerals in it, that can stop the beans from soaking up water correctly and add an enormous amount of time to your soak and cook time. Ask me how I know... Lol You can add baking soda to the water so that won't happen or you can cook your beans with store bought water.
That looks ill [ The Good ill ] I just made some yesterday it was kind of short notice so I got some Red kidney beans, wish I used some Avocado & Lime though
I don't have one 😅 I go back and forth with getting one... But I may just need to. Have you made Baked Beans in an instant pot?? Of so did the navy beans give you a hard time?? 😣 I have a when new respect for navy beans. SERIOUSLY
