Bootsie Posted March 28, 2017 Share Posted March 28, 2017 I received a "painted desert chili" in a jar gift. It contains spices and dried beans. The recipe calls for dumping the jar in with a number of ingredients including, tomatoes, tomato paste, tomato juice, and vinegar, and cooking for several hours. I have always heard that beans will not soften if cooked with tomatoes or vinegar. I can't soak the beans first because they are mixed with the spices. Should I follow the recipe as stated? Or, should I add water to the ingredients in the jar and cook for a while before adding the other items the recipe calls for? Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 28, 2017 Share Posted March 28, 2017 I received a "painted desert chili" in a jar gift. It contains spices and dried beans. The recipe calls for dumping the jar in with a number of ingredients including, tomatoes, tomato paste, tomato juice, and vinegar, and cooking for several hours. I have always heard that beans will not soften if cooked with tomatoes or vinegar. I can't soak the beans first because they are mixed with the spices. Should I follow the recipe as stated? Or, should I add water to the ingredients in the jar and cook for a while before adding the other items the recipe calls for? Can you strain the spices out in a fine-meshed strainer? That would be my first choice. I googled the recipe and it includes taco seasoning, which has salt most times, which will impact cooking. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 28, 2017 Share Posted March 28, 2017 Can you pull most of the beans out with a spoon? I just saw a picture...and it looks like the spices are at the bottom. 1 Quote Link to comment Share on other sites More sharing options...
Bootsie Posted March 28, 2017 Author Share Posted March 28, 2017 Can you pull most of the beans out with a spoon? I just saw a picture...and it looks like the spices are at the bottom. Unfortunately, in transit, the jar got jostled and the spices are mixed in with the beans instead of the nice layered look I found online. Maybe I can use a strainer to separate them. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted March 28, 2017 Share Posted March 28, 2017 I would cook the beans first. I know some of the spices will be lost, but it should help flavor the beans when you cook them. It's true though. The acidity might make it take FOREVER for them to soften. BTDT 1 Quote Link to comment Share on other sites More sharing options...
zoobie Posted March 28, 2017 Share Posted March 28, 2017 Do you have an Instant Pot? Does it call for other liquids? Some kind of broth? You can cook the beans in the broth then add the tomatoes and vinegar to simmer after the beans are cooked. 1 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 28, 2017 Share Posted March 28, 2017 Unfortunately, in transit, the jar got jostled and the spices are mixed in with the beans instead of the nice layered look I found online. Maybe I can use a strainer to separate them. If you can't separate it, I'd go with your first idea, to leave the acidic and salty stuff out for a while until beans are softer. Good luck! Quote Link to comment Share on other sites More sharing options...
Bootsie Posted March 28, 2017 Author Share Posted March 28, 2017 Do you have an Instant Pot? Does it call for other liquids? Some kind of broth? You can cook the beans in the broth then add the tomatoes and vinegar to simmer after the beans are cooked. I have a pressure cooker. It says to cook in a 12 quart pot--add all of the ingredients (which includes a lot of tomato juice) and then "fill the rest of the pot with water" All of the liquid ingredients in the recipe are acidic--tomato based or vinegar. I can work backwards and see about how much water I think that would be. This is a version of the recipe (may jar is bigger). http://mayoclinichealthsystem.org/hometown-health/speaking-of-health/painted-desert-chili-mix-in-a-jar There are several versions online. I am wondering if anyone has tried this and it really works or if it is just a recipe that looks nice for a gift but isn't practical to cook this way. Quote Link to comment Share on other sites More sharing options...
Sandragood1 Posted March 28, 2017 Share Posted March 28, 2017 Just add small amounts and f baking soda. I'm thinking 1/4 teaspoon. Stir it in. It will foam. Let it cook for a while. If the beans aren't softening add a bit more. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 28, 2017 Share Posted March 28, 2017 I have a pressure cooker. It says to cook in a 12 quart pot--add all of the ingredients (which includes a lot of tomato juice) and then "fill the rest of the pot with water" All of the liquid ingredients in the recipe are acidic--tomato based or vinegar. I can work backwards and see about how much water I think that would be. This is a version of the recipe (may jar is bigger). http://mayoclinichealthsystem.org/hometown-health/speaking-of-health/painted-desert-chili-mix-in-a-jar There are several versions online. I am wondering if anyone has tried this and it really works or if it is just a recipe that looks nice for a gift but isn't practical to cook this way. It is pretty, but yeah, probably not practical. Quote Link to comment Share on other sites More sharing options...
Katy Posted March 28, 2017 Share Posted March 28, 2017 (edited) If it's only a tiny bit of acid it won't matter at all. If it's a cup or more, I'd add it at the end or just risk it and follow the recipe. More info from a test kitchen: https://christopherkimball.wordpress.com/2009/04/30/cooking-beans-101/ ETA: Now that I've read the linked recipe, I would just follow the directions. That doesn't seem like enough acid to matter at all. Enough to add a bit of tang, but not enough to significantly change the pH to a range that would make beans tough. Edited March 28, 2017 by Katy Quote Link to comment Share on other sites More sharing options...
waa510 Posted March 28, 2017 Share Posted March 28, 2017 I have a pressure cooker chili recipe with measurements of 2/3 cup of 3 different types of dry beans. I think you need to have an idea of the amount of dried beans you have to get an accurate measure of liquid. My cookbook recipe says to add 3 1/2 cups water with only 1 can of diced tomatoes...so not a lot of liquid total. If you want the full recipe, you can pm me :) Quote Link to comment Share on other sites More sharing options...
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