I'm cooking dried white beans for a stew. Half the batch becomes soft and creamy while some beans still resist the fork; by the time those catch up, the first ones are falling apart. I soaked them overnight and simmered gently, but I don't know how old the beans were. Is inconsistent age or hydration the most likely issue? I'd like that creamy broth without ending up with bean purée.
Getting beans creamy without turning the whole pot to mush
- practical-cooking
- beans
- creamy
- turning
20
4 replies
Inconsistent age can absolutely do this. Older beans often have a split personality: some soften fast, some act like they’re on strike. If y...
Inconsistent age can absolutely do this. Older beans often have a split personality: some soften fast, some act like they’re on strike. If you can, sort them a bit more carefully next time and cook them in plain water until they’re mostly tender before the stew goes in.
Yep. Also, salt can wait if you’re still testing the beans. I’ve had batches where one handful turned creamy and the next one stayed stubborn like it had plans.
That image is annoyingly accurate. Would a longer soak help the unevenness, or is it mostly the beans themselves at that point?