How to cook gigantes beans without them splitting?

[mj_toronto8]

I make gigantes all the time and they never split apart. I taught someone to make them, and they keep splitting! I swear I told this person everything, but I don't think I did, otherwise hers wouldn't split.

What is going on? What are some of the reasons for the split? I am to the best at explaining recipes because some things I do are automatic. But I have been cooking for most of my life and she's new to cooking. What do you think?

 

[k_tsoukalas]

It might come down to a few small but crucial steps that you do automatically without realizing it. Gigantes (and other large beans) tend to split if they’re shocked by sudden temperature changes or if the skins are dried out. You may be soaking yours longer, using cooler water, or simmering more gently, all of which keep the skins intact. If your friend boiled them too hard, added salt or acid too early (like tomato), or skipped the soaking step, that could easily cause splitting.

Another subtle factor is the age of the beans, old beans split more readily. Try having her bring them just to a simmer and cook slowly, covered, until tender. Once you’ve done this a hundred times, it becomes second nature, but beginners often don’t realize how gentle you have to be with those big buttery beans!