It looks good, right?
Ha! This is why I asked what dry bean you use to make baked beans.
Oh boy, let me tell you, it was not. I tried a new homemade baked bean recipe the other day.
I followed it to a "t". I soaked navy beans over night. I boiled them and simmered them for an hour. Baked them for 2 with the lid on, and baked 40 minutes after that with the lids off.
The beans were still crunchy. Seriously. We baked them for another hour. Still the same.
What in the heck am I doing wrong?! Do you use dry beans or canned beans?
I want to use pinto beans and try the same recipe, but my husband had another opinion.
I grew up with canned baked beans that were doctored up. I just want to accomplish a homemade baked bean dish that is fantastic.
Any suggestions? I am going to try this recipe with new dry pinto beans. I told my husband they were probably just older than I thought. Everything I researched said they are either old or a storage issue. I guess, unless I get suggestions, I'll try new dried beans.
I have cooked dry pinto beans a ba-zillion times and they have always cooked, but for some reason dry navy beans do not cook for me.
