I take dry beans, soak them over night then boil them until cooked through but sometimes they end up tasting powdery rather than creamy. I thought it was because of the variety (I buy whatever is cheap) but I have made two batches from the same bag one turned creamy one powdery. What could I have done wrong?

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[–] 2 points 4 months ago

I usually do the boil for 5 minutes and rest for an hour instead of the overnight soak.

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