Do you cook the beans without any seasonings at all? Just in water? How
about a little onion and garlic? (I don't salt anything but use other
spices instead. And any kind of pepper gives me indigestion!)
My problem seems to be navy beans. I cook dried white beans, kidney beans,
lima beans, lentils, split peas--usually with tomato puree and spices--with
no problem! I even cook dried garbanzo beans from scratch for my salads!
There is no telling how long the grocery has had the dried beans in stock.
I don't use a pressure cooker but use either a crockpot or the top of the
stove.
Anybody else have a problem with navy beans. Maybe navy beans don't sell
very well in my area! (Don't know what they're missing, do they! Ha! Ha!)
Thanks all,
Lois
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