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Forum -> Household Management -> Kosher Kitchen
How to make mushy chulent beans



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amother
Emerald


 

Post Mon, Feb 12 2018, 6:36 pm
I know. Ds asked if I could please make them mushy like I used to. I don't know by which method the beans used to come out mushy.

Can someone advise how to make mushy-bean chulent? Like super soft beans?

I soak them overnight but it doesn't seem to do the trick.
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chicco




 
 
    
 

Post Mon, Feb 12 2018, 6:46 pm
Use beans from a can.
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amother
Emerald


 

Post Mon, Feb 12 2018, 7:24 pm
chicco wrote:
Use beans from a can.


I'd rather not. He has enough allergies as is.

My beans used to come out mushy and I don't know what I did differently.
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ra_mom




 
 
    
 

Post Mon, Feb 12 2018, 7:27 pm
amother wrote:
I know. Ds asked if I could please make them mushy like I used to. I don't know by which method the beans used to come out mushy.

Can someone advise how to make mushy-bean chulent? Like super soft beans?

I soak them overnight but it doesn't seem to do the trick.

Mushy? Or do you really mean soft?
I soak for 15 hours, drain and rinse. Then cook on low in the crockpot for about 22 hours.
If you want mushy, cook them after soaking and then use them in the cholent.
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LovetoLive




 
 
    
 

Post Mon, Feb 12 2018, 7:34 pm
Use different beans.
Different beans have different levels of mushiness.
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thunderstorm




 
 
    
 

Post Mon, Feb 12 2018, 7:39 pm
I think it has to do with the brand of cholent mix / beans.For example , I have found Gefen to be softer than Mishpacha .
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amother
Emerald


 

Post Mon, Feb 12 2018, 7:50 pm
Bizzydizzymommy wrote:
I think it has to do with the brand of cholent mix / beans.For example , I have found Gefen to be softer than Mishpacha .


Yes, this could be it. I used to use the packaged beans and recently I started using beans purchased from the bulk bins.
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amother
Emerald


 

Post Mon, Feb 12 2018, 7:50 pm
LovetoLive wrote:
Use different beans.
Different beans have different levels of mushiness.


Any suggestions?
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33055




 
 
    
 

Post Mon, Feb 12 2018, 7:55 pm
ra_mom wrote:
Mushy? Or do you really mean soft?
I soak for 15 hours, drain and rinse. Then cook on low in the crockpot for about 22 hours.
If you want mushy, cook them after soaking and then use them in the cholent.


I never sosk more than 12 hours because of the resulting fermentation.

I cook the beans on high from Friday morning until Shabbos and then keep them on warm. I buy any brand including bulk and always have soft beans.
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Blessing1




 
 
    
 

Post Mon, Feb 12 2018, 7:59 pm
The longer you cook the beans the softer & Mushy they become.
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centurion




 
 
    
 

Post Mon, Feb 12 2018, 8:14 pm
baking soda
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newface34




 
 
    
 

Post Mon, Feb 12 2018, 9:15 pm
Soak them in boilinh water for 2 hours. Then more boiling water for another 2 hours. Then make chulent.
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amother
Green


 

Post Mon, Feb 12 2018, 9:18 pm
Just squish em up
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amother
Papaya


 

Post Mon, Feb 12 2018, 9:26 pm
I use alot of liquid in a large crock pot and leave it on high. Everything gets very soft and I dnt soak beans at all prior
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Sunny Days




 
 
    
 

Post Mon, Feb 12 2018, 9:55 pm
soak and then cook 'em in the oven
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Bnei Berak 10




 
 
    
 

Post Tue, Feb 13 2018, 1:43 am
OP, air humidity makes a difference. I live in Israel and tried quite a few times with dried peas. I could have cooked them for a month and they would not come out soft. My mothers dried split peas were way exp date (she lived in another climate, very dry air) I cooked them and they came out perfect.

Hard water makes it much more difficult. Use filtered water when boiling if you can and add 1 pinch baking soda but not more. And of course, always soak before cooking.
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