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Bean Soup Beans Hard
Your bean soup has hard beans because they were old or cooked in acidic liquid. Simmer gently with baking soda.
hard beans · chalky texture · vegan · gluten-free
The fix
Tap a step to check it off.
- 1 add water to cover and simmer gently
- 2 stir in 1/4 teaspoon baking soda per quart
- 3 season with salt after beans soften
If it's still wrong
- blend into a smooth soup
- pressure cook for 5 minutes to finish
Prevent next time
- cook beans in plain water until tender
- add tomatoes or vinegar after beans are soft
Notes
Why this works
Alkaline water breaks down pectin in bean skins, allowing them to soften. Gentle simmering avoids splitting.