I've recently started using pulses in recipes as they're brilliant value and I've discovered that the kids like pulse based meals, winner! I started with tinned pulses but am now trying to use dried, as they're cheaper. I follow the packet instructions for soaking then boiling them, but I'm having difficulty with kidney beans. I made spicy bean enchiladas which were very yummy, except that the kidney beans were still hard a bit. I soaked them overnight, for over 12 hours, then washed and boiled them - high temp for 15 mins then reduced and simmered for an hour but they still had too much of a bite to them.
I'd appreciate some advice on how to soften them to the consistency of tinned ones.
I'd appreciate some advice on how to soften them to the consistency of tinned ones.