Problembeginnerdraft

Beans and chickpeas won't soften

Also searched as: hard pulses, hard chickpeas, lentils stay hard, beans stay hard

In short: Pulses stay hard when they are old, cook in hard water or get acid too early.

Picture it

Like an old sponge that won't take up water any more.

What happened in your kitchen?

Question 1

Was tomato, wine or vinegar in the pot from the start?

Acid added too early
Tomato, wine or vinegar strengthen the glue between the cells.
Next time: Cook until soft first, then add acid
Hard water
Calcium clamps the together.
Next time: A pinch of baking soda in the soaking and cooking water · Or cook in a pressure cooker
Old, very dry pulses
Beans stored for a long time barely take up water any more.
Next time: Soak overnight · Buy fresh stock, cook longer

Sources · 1