Baked beans semi-emergency

[shaun-in-to]

I'm asking this on behalf of a friend who just emailed me from San Diego. Company's coming, and after five hours of cooking, her baked beans are "still hard and are not soaking up the liquid the way they should." They're at a slow, slow simmer.

I would say just give 'em time, but I've only made baked beans a few times and wasn't entertaining. Should she just be patient? Turn up the heat? Run to the store?

 

[gayr]

Shaun in TO, Did she soak the beans overnight first? With my knowlege and not having the

recipe it can take anywhere from 5 to 6 hours.

I don't know how helpful this is.

 

[shaun-in-to]

That was my first question, too. Could also be just old, old beans.

 

[marilynfl]

Yep, if they're old, they'll never get soft. T&T 2 day cooking test. Still hard.

 

[tammyarcadia-ca]

Also, if there are any acid foods in the recipe, tomatoes, mustard,

vinegar, they should be added near the end of cooking as acids inhibit the beans' ability to soften..... for some reason the skins will just stay hard, no matter HOW long they are cooked-

 

[curious1]

And have you noticed how many recipes ignore that??

 

[angak]

I just learned something. thanks

 

[shaun-in-to]

Except with baked beans, for some reason. Salt will toughen them too so should be added near the end