I have a question that´s been bothering me for the past 2 weeks, when we made some beans at home.
Just to let you know what I´m talking about:
About 5 lbs of beans were pressure cooked for 1 hr, then put in the blender with some of the bean stock in order to have "mushy" beans, and to make it easier on the blender. They were then cooked for another hour in a great big pot so that they would thicken. They were then left to cool off to room temperature (about 20°C) for about 1.5 hrs. When we came back to check on them, they had a horrible smell, like very smelly feet.
Needless to say, we had to throw them out and start over again. The same procedure was followed the second time, very successfully I must say.
This is the process we usually use when we make this type of bean dish, though it´s usually not 5 lbs, but 2 lbs at the most.
Any microbiologist have any idea what kind of microorganism could´ve done this? The wierd part is, when beans start to get nasty (it happens to the best of us, we too forget we have food sitting in the fridge for too long ) they usually have foam on top, but not these.
And now for the question: should I have just stuck them in the fridge to cool down? I don´t have that many small dishes to put 5 lbs of beans in to cool them.
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