Tell me more ×
Mi Yodeya is a question and answer site for those who base their lives on Jewish law and tradition and anyone interested in learning more. It's 100% free, no registration required.
up vote 6 down vote favorite

My son has started raiding the chulent Friday night. To be able to return the chulent crock pot back to the casing, everything must be fully cooked. I rarely cook with beans, but would like to try some limas or garbanzos. How long does it take to cook unsoaked beans on low? I'm sure every crock pot is different, but would appreciate a range of possibilities.

If you know other variables, I would appreciate that as well. (Various beans, on high, soaked, crock pot size, etc.)

share|improve this question
1  
Sounds like a case for science! – Isaac Moses Jan 6 '12 at 18:19
2  
It may be worth defining "kol tzorko" precisely in lay terms and asking on cooking.stackexchange.com , then reporting back to here. – Isaac Moses Jan 6 '12 at 18:20
We had a problem like this once...I wanted to check on the Cholent and it was Shabbat. Thinking it was Mevushal Kol Tzorcho, I opened it after 6 hours of cooking and it turned out that it wasn't fully cooked yet. So I couldn't even put the cover back on. We took out the cholent form the crock pot, but not knowing someone else put it back in and we had a good Cholent (which BTW was Mutar for us to eat since it was cooked Maachal Ben Derusai). – Hacham Gabriel Jan 6 '12 at 18:23
Thanks, @IsaacMoses, that helped. I'll post some of the information. I had a hava amina someone was going to tell me I was on the wrong SE! – YDK Jan 6 '12 at 18:50
show 2 more comments

1 Answer

up vote 3 down vote

According to zanlok's comment on this Cooking SE question, unsoaked beans need to simmer for 12-18 hours and is consistent with Ray's answer of "overnight or even into the day". Practically, one would need to start the chulent Thursday night to be able to raid it on Friday night.

Ray continues to estimate the simmering time for pre-soaked beans at a mere 2 - 2 1/2 hours. Pre-soaking sounds like the way to go.

Thank you Isaac for doing the research.

share|improve this answer
Maybe the experts at cooking.se have higher standards than I do, but IIRC I've thrown unsoaked beans into vegetable soup, eaten them after a couple of hours' simmering, and they were AFAICT fine. – msh210♦ Jan 6 '12 at 19:36
@msh210 I may have to make a weekday chulent and find out! – YDK Jan 6 '12 at 20:53
@YDK good idea. – Hacham Gabriel Jan 8 '12 at 0:20

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.