Kevin's Watch

I couldn't find a topic on this. I hope it's not too boring for the rest of you.

How long will dried beans keep? I've got a package of Hurst's Hambean 15 bean soup that has a "best by" date of 9/08.

I'm cooking them anyway. They're soaking right now.

Any advice how to cut down on the gas factor? I can cook some damn good beans, but the aftereffects are ... unsatisfactory. Even after a long soak.

I've heard of several methods to reduce the after effects, but none seem to work for the susceptible here. My best advice is to follow whatever recipe and take some beano before eating.

I never have a problem with an overnight soak- then rinse and fresh water for boiling. There is a product called Beano that lots of ppl swear by. My mom actually soaks the beans then rinses and uses fresh water then par-boils them. That is she boils them for a little while and then pours off that water and starts again with fresh.

Dried beans (if really stored dry and dark) are made for eternity. I have heard from dried lentils found in Babylonian graves that still were edible. Just make sure there's no vermin in the bag.

Ok, how does one prepare dry beans? I know it takes an eternity, but I always seem to screw up somehow... I ask, because I'm craving some Gallo Pinto, and I could settle for canned red beans, but that's not the same....

Wow. Thanks for the idea, Orlion.

That's a dish I have not had since I was last in Costa Rica in 2006.

Two ways to soften dried beans that I know of:

1. Submerge the beans in water in a pot overnight (so, y'know, about eight hours). Then drain, add clean water, and cook them according to your recipe.

2. If you're not that patient, you can put them in water in a pot, bring them to a boil for a couple of minutes, shut off the heat, cover the beans and let them sit for about two hours, then cook according to your recipe.

Z, if you eat beans often, eventually your system gets used to the extra fiber, and gas pretty much ceases to be a problem. It's getting there that's the trick....