dried beans skin question

Paul

Paul

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Any simple and effective methods for removing the membrane/skin of dried Great Northern beans?

I've been experimenting with dried beans for a couple of months. I soak my beans overnight or longer and with the exception of the great northern, having good results. The great northern have this membrane/skin that only a small percentage, for me at least, will come off during soaking. The rest remain and the result is a great tasting bean that has this chewy skin that is undesirable. I've been looking online and watching youtube videos but have not found a method that is reasonable.

 
I cook a lot with dried beans and have had questions about the skin on many of them

I do know that all beans have a season, and if you can buy them fresh from someone like Rancho Gordo or Purcell Mountain Farms who grow, dry and sell them quickly, you have a better product. At Rancho Gordo when the beans are out of season, and sold out, you have to get on a list to be notified when they are available again.
Take note of the fifth paragraph in the link about beans being perfectly cooked for the skins to remain intact.
Also, I have better luck not boiling the beans, but bringing them to a gentle simmer throughout the cooking process. I rarely soak my beans, unless I have had them stored in the fridge for almost a year.
Each bean is different and I am still learning the characteristics of each. Keep notes on them.

http://www.healthguidance.org/entry/13131/1/Cooking-Great-Northern-Beans.html

 
Thanks Karen

Maybe I got a batch with particularly thick skin because mine were unpleasant no matter how long I cooked them. I haven't had this problem with my other bean experiments. I am definitely going to check out Rancho Gordo and Purcell Mountain Farms.

 
I have recently been getting beans from Rancho Gordo

and have nothing but kudos for them!

I have soaked them, then cooked in my pressure cooker and they are fabulous.

 
Judy, try the Christmas Lima beans - they are awesome! ...

taste nothing like a Lima, very meaty and so good, you want to eat them one bean at a time. I cook them, then add sauteed leeks, fresh garlic, bay leaves and finish off with a dose of apple cider vinegar. They get better each day.

 
Karen, I will do that!

I have also fallen in love with their Royal Corona beans...also look like lima beans, but are so creamy. I've used them in pasta e fagiole and am smitten.

 
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