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1

First, they have to be released from their shell. Then each bean needs to be peeled. To make this easier, blanch the individual beans for 30 seconds. Once peeled, they can be cooked. You don't need anywhere near an hour. Depending on the recipe 15 minutes or less. It sounds like, maybe, you did not peel the individual beans. Edit: My advice is for ...


4

Below is a direct copy of my reply to a question about expiration dates. Of course, in a sampling of old & new canned goods, they found that they preferred the old ones. (and they discussed a few foods that intentionally fermented in cans) Lucky Peach ran an article by Harold McGee on canned goods that mentions: Standard canned goods aren’t ...


13

Assuming the can was canned properly and has not been damaged, the contents are effectively sterile, because the food is boiled in the can after it's sealed. There might be some degradation in texture and taste, but in terms of food safety, they are effectively safe. Note that the date on your tin is given as Best Before, not Use By. That generally means ...


3

This is quite a common question and the simple answer is yes (within reason). Tinned food has been found that is 100 years old and still edible. For food this old, there would likely be a loss of the original taste. As your tinned food is less than a month old there would be no problem in eating this. So long as food is stored around room temperature then ...


2

Dried legumes, including black benas, are generally soaked in water for at least 8 hours (or overnight) to begin softening them, then drained and simmered in fresh water until tender (usually at least 60-90 minutes). You can add stock or other seasonings during the cooking portion, or add the plain cooked beans into a sauce you've prepared separately.



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