So, I've haven't made a pot of chili from died beans for many, many years. I've never planned ahead and soaked beans overnight. It's usually a spur of the moment idea. If I remember correctly, the fast soak instructions never seemed to work out and I would end up simmering them for several hours until tender.
What advice does anyone have on this process? Right now, I have 1 cup of pintos in a 3 qt sauce pan with about 2 1/2 qts of water and a pinch of salt. They've reached the boiling point. Should I turn off the heat and let them soak or do I continue to simmer them and check periodically?
What advice does anyone have on this process? Right now, I have 1 cup of pintos in a 3 qt sauce pan with about 2 1/2 qts of water and a pinch of salt. They've reached the boiling point. Should I turn off the heat and let them soak or do I continue to simmer them and check periodically?