Some beans are not cooked [duplicate]

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Why are my beans still hard after cooking?

The issue is that over time, dried beans become harder to cook. The older dry beans are, the longer they take to cook. Some have guessed that they lose their ability to soak up water. If your beans are too old when you cook them, they won't soften much and will have an unpleasant texture.

Why do my beans cook unevenly?

If they aren't covered with enough water and they swell above the liquid level, they will cook unevenly later. Salt the soaking water well; it should taste pleasantly salty. Then let stand at room temperature for at least four and up to eight hours.

Do beans double when cooked?

(For more on how to cook dried beans, take a look at our step-by-step guide.) The good news is, while the conversions aren't perfectly consistent, they're close enough that we can come up with a handy rule of thumb: Most dried beans slightly more than double in both volume and weight once cooked.

What to do if you are undercooked beans?

Eating undercooked beans can cause nausea, vomiting, diarrhea, cramps, and abdominal pain. To avoid food poisoning when cooking beans, soak them in water overnight. This helps to remove the poisonous lectin. In the morning, drain your beans and add clean water to the pot.

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Pictures of beans in places that beans should not be

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