Bean skins too tough?

[TwoWheeler]

I need you guys to confirm that I'm a dumbass.

I did the Boston Baked Bean recipe. Used Great Northern and put them underneath a rack of St. Louis ribs. Flavor was a bit -meh- which I can dial later on, but what was really off-putting was that the skins on the beans were tough and it never really cooked down. I ended up boiling the snot out of them on the stove, to cook them down.

I think I know where the issue was - I had the brain fart that a ceramic liner from a dead crockpot would make a great bean crock. It probably insulated them too much and the surface area was a good bit less than the pan called for in the recipe. (No, I can't follow directions). Also, is the four hour cook for ribs too short for beans (*ass*uming they're in the right, pan.....) or do they need to go with something with a longer cook, like a shoulder or brisket?

[broilking4]

If you were using dried beans they have soak for a long time and be cooked. See link below.

http://amazingribs.com/recipes/my_ingredients/zen_of_beans.html

A pressure cooker speeds up the process. That's what we do. Or just use canned beans. My experience is the same as meatheads I can't tell the difference. To me just as good as dried and FASTER!

[broilking4]

Another helpful link. Both in the Recipe section of this site

http://amazingribs.com/recipes/beans/boston_baked_beans.html

[Jon Solberg]

Hey TW, Did you use canned or dry beans?

[TwoWheeler]

Hey TW, Did you use canned or dry beans?

Doh!. Canned beans.

And the recipe you linked was the one I used.

[Jon Solberg]

Honestly I think you had them in to long. at 225 a 3 can batch if beans will be at 160 in a couple of hours depending on condition oh course. The crock may have saved them more than hurt them.