How not to cook eggs and beans

[Snikwahjm]

I thInk they don’t get all the way done if you put in any salt before they are soft.

[AbuelaLoca]

I'm sorry to have laughed really hard and really loud but you know I needed it!!!!!!

[Snikwahjm]

Keep looking for the joy... I’m glad you got a good laugh. it wasn’t your house smelling like a giant fart and later smoke!

[GotSmart]

Keep looking for the joy... I’m glad you got a good laugh. it wasn’t your house smelling like a giant fart and later smoke!

As a man, I am not sure what the problem is.  

Soak the beans for about 6 hours. 5 to 1 on liquid to beans. Ham hock, onion, a chicken bullion cube and a pinch of salt and pepper. Slow cook until the meat is falling apart and the beans are soft. You might need to add a little more water

[Snikwahjm]

Multi tasking fail

[Ballenxj]

Bean soup in a pressure cooker. 

Not a good combination 

The story is out there.  

Ah, that burning sensation, and I'm not talking about the pit of your stomach. Hope you guys have recovered.

[Snikwahjm]

Recovered for more agrivation than smelly beans and exploded eggs. I got shorted on my social security so had to go there today... all is good - well, we’ll see.

[waldenbound]

Well now, even Julia Child made cooking mistakes, so it's not so bad. Smelling like a giant fart, ok, that is bad.

[TrainChaser]

"... even though it cooked for hours and hours."

Beans don't store forever. It took me a while to discover that...

FART-FREE BEANS (really does work): Pick through the beans and toss the pebbles, and the broken and wrinkled beans. Put in a large pot and cover with about 3 times their volume of water. Heat to boiling, let boil about 3 minutes, turn off heat, cover and let cool down IN THE WATER. I've left them to sit overnight (no more) and I've cooled them down and put them in the fridge, doesn't seem to make any difference. The next day, pour off the soaking water, rinse a couple of times, then cover with fresh water and cook as usual. Watch the water level, and just keep them covered. Cook until suitably soft, then add salt and seasonings and cook another 1/2 or 1 hour.

Motruk, we are so deficient in iodine that the tiny bit of iodine in 'iodized' salt hardly matters. Iodine sublimes into the air, and it does it during processing, in storage, and after you open the air-permeable cardboard container. And while it stands for a year or more on your shelf. AND they removed it from all the foods that it used to be routinely added to. If you want iodine, you'll have to make a point of deliberately buying some drops or tablets. And anyone who tells you that iodine is toxic is a GD liar.

[Anna]

TrainChaser,

That's why I like to use the Himalayan rock salt when i cook or over my food. It's better than the iodized salt and it retains it's minerals and micro nutrients too.