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Bean skins too tough?

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    Bean skins too tough?

    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?

    #2
    If you were using dried beans they have soak for a long time and be cooked. See link below.
    Beans are a cheap, easy, flexible source of protein, and there are a million things you can do with them once you understand these basic concepts.

    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!

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    #3
    Hey TW, Did you use canned or dry beans?

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      #4
      Originally posted by Jon Solberg View Post
      Hey TW, Did you use canned or dry beans?
      Doh!. Canned beans.

      And the recipe you linked was the one I used.

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        #5
        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.
        Last edited by Jon Solberg; February 6, 2016, 11:26 AM.

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