Yesterday I posted about the most recent report on BPA concerns. I was surprised about BPA as a part of most canned goods.
We really don't use canned goods too often since we try to avoid the high sodium in them (Mr. Cheap and Green has high blood pressure) and we have been trying to avoid preprocessed foods anyway. So eliminated canned goods is kind of a non-issue with us...except for....
We eat a lot of beans. In my cheap efforts, a year or so ago, we bought dried beans and tried soaking them over night. No luck...they were hard as rocks. Tried soaking 2 days. Still no luck. This bean experiment went on for awhile before we gave up eating the hard, kinda chewy, gross beans.
I'd like to go back to the dried beans because of the lower sodium, they're cheaper and we'd avoid the whole canned goods/BPA thing. So, what are we doing wrong? Is our water too hard? Does anyone have any ideas how we can get our beans to an edible state?
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