I made this delicious bean stew full of vegetables , zucchini, celery, carrot, Lambs quarters, onions garlic, and tomato. I added a little red wine olive oil, Basil and so on.
The beans were soaked overnight 12 hours or so. I changed the water at least once. I couldn't cook it the following night, so I vacuum seal them in a plastic bag then two other bags . and put them in the crisper in the bottom of the refrigerator.two days latter I was ready to cook them. they looked and smelled fine and still moist from the soak
I sautéed the onion and much of the vegetables partially in olive oil. Then added the beans and cook for nearly 1 3/4 hours on a simmer . I used three kinds of beans white northern, black, and kidney. I added the salt at the end because I heard this helps in avoiding the dreaded difficulties in digesting them
It came out tasting very good but I noticed that some of the beans were not quite soft . They were a little al dente. I didn't want to cook it even longer to spoil the flavors of the other ingredient. Unfortunately I experienced what goes along with sometimes cooking beans some disturbance in my stomach .
The next night I decided to cook the beans just the portion I wanted to eat that night for an extra 20 min, but some of the beans did not seem to want to get softer.
What is your advice I have a great deal of it and would love to eat it all, through the week. Do I have to take something like Bino, ? or is there another idea that some of you may have.
I hear the body adapts and becomes better at digesting beans but I still don't quite understand the reason the beans are not getting softer this time. Other times I have made beans, there was no problem . Maybe I am really not cooking them long enough at a slow simmer .
Thank's in advance .
Edited by AlexB - 9/16/14 at 11:45am