<p>There are a few dubious tales about preventing/avoiding that common results of eating a meal of legumes. Once I was told that soaking them prevents gas. That, I believe, is what is called a wives’ tale. Also, I heard Alton Brown say that eating moldy bread will prevent gas because the bateria or whatever in bread mold eats the offending enzymes in your innards before they turn into gas. Hah!!! That cure may be worse than the original affliction.</p>
<p>Back to soaking dried beans. Know your variety!!! Some dried beans require very little soaking or cooking time. The first time I cooked lentils I nearly ruined them because they were done and cooked through in no time. On the other hand, I have FAILED on numerous occasions with dried Black Beans, a.k.a. Turtle Beans. Soak and cook for HOURS and they still have the texture and taste of chalk.</p>
<p>How about garbanzo beans? I recently bought dried instead of canned because we’re trying to avoid salt and that chemical from the plastic lining inside cans (BPH). So - soak 'em overnight, for sure, but they look so chunky it seems I’ll have to soak them for days. Anyone have experience with these beans from dried?</p>
<p>I think you added the tomatoes too soon. I simmer beans in broth or other seasoned liquids and only add the tomatoes when the beans are sufficiently soft. I don’t know why (acid?) but tomatoes makes the beans stay tough/hard.</p>
<p>ETA: Just saw shrinkwrap’s post! What she said!</p>
<p>In case you may not have thought of this, you added the tomatoes too soon.
I don’t add the tomatoes until about an hour before serving. If you are used to canned beans, you are used to softer beans. That is certainly part of it. Soaking overnight is a good method. If you have to soak during the day, boil the water, let boil for a few minutes, remove from heat and let soak for 2hrs, drain and rinse. I actually make it a day ahead, then let it sit in the crockpot the next day when I have time. Just like chili, leftover is better!</p>
<p>I use dried Chick Peas all the time and they always finish with a satisfactory texture when cooked. In fact, dried Chick Peas seem to absorb more water than other beans when soaked.</p>
<p>I’ve heard that some beans are just “old” in the store, and will never soften. Ugh.</p>
<p>I usually do split pea soup. THey usually cook well all day in crockpot with a ham bone (and onion and carrots and water)… you can buy a sleeve/bag with spice packet too.</p>
