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1
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1answer
86 views

How long can I soak red kidney beans for?

I have had red kidney beans (dried) soaking for 2 days now as I didn't get around to cooking them yesterday. Will they still be safe to eat if I cook them up tonight? Thanks!
2
votes
2answers
115 views

Why isn't my espresso coffee nice and strong?

I have just purchased an expensive espresso coffee machine (American) but the taste isn't nice and strong as I expected. Does it depend on the coffee beans? What characteristics should I look for (in ...
2
votes
2answers
113 views

The mystery of heating up canned beans- What the tin says

Cans of beans say "Heat for 3-4 min. DO NOT BOIL". Does anyone know why canned beans should not be boiled? Surely they were boiled when they were first cooked, so where's the problem?
6
votes
5answers
358 views

Is soaking beans 24 hours unrefrigerated safe?

It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated ...
3
votes
1answer
61 views

Alternative milk Bean curd

Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on ...
1
vote
1answer
34 views

How to prepare baby lima beans for this paella recipe?

This paella recipe calls for frozen lima beans, but I only have dried baby lima beans. How should I prepare the lima beans beforehand so that I can treat them as though they were equivalent to the ...
1
vote
2answers
53 views

Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy

I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally add them 10 minutes before the end, so ...
1
vote
1answer
38 views

Kombu in beans — granules or powder OK?

I have been using kombu in my beans for a couple of years and I love it: the beans are more tender and easier to digest, and the pot liquor is richer. I've noticed that there are kelp granules and ...
2
votes
2answers
160 views

How can I make my black beans less dry?

The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is. I have a problem with the texture. If I leave ...
3
votes
1answer
114 views

Pressure cookers — why are they good at things normally cooked at low heat?

Can someone please explain why pressure cookers are recommended for recipes that normally require low heat (about 180F). Normal recipes for braises, beans, stock, etc suggest cooking them as low and ...
-1
votes
1answer
108 views

Baked Creamy Chicken enchilada casserole

If you are making a baked Mexican chicken casserole that uses black beans, what can you substitute for the blacks beans to enhance flavor but not totally change the dish into something else?
6
votes
2answers
369 views

What are the differences between fresh beans and dried ones?

I recently came across some fresh black beans at my local farmer's market. It was the first time I had seen black beans that weren't either canned or dried. I'm sure the fresh beans will cook faster ...
3
votes
1answer
156 views

When simmering black eyed peas, should the water turn brown?

I'm simmering black eyed peas for the first time. I rinsed them very thoroughly, covered with clean water, and simmered. The water they're in has turned dark brown. Is that normal?
5
votes
1answer
146 views

How to achieve tender or crunchy toasted lentil sprouts?

A few days ago, I started sprouting a batch of lentils. This morning, I took some of the beans, now with 0.5-1 mm shoots growing out of them, tossed them in salt, pepper, and paprika, and spread them ...
3
votes
2answers
148 views

Cooking white (cannellini) beans: What went wrong?

I cooked some white beans but they came out kind of crunchy and it seems like every bean had a shell that was loosely attached that made the texture unpleasant. Here's what I did: Rinsed and drained ...
4
votes
1answer
115 views

Drying Picked Beans (Scarlet Runners)

My wife just harvested our first batch of beans and is wanting to dry them, so that we may use them for cooking goodness. How can we dry the beans once they have been picked? Most of what I've found ...
3
votes
2answers
247 views

Why do purple snap beans turn green when cooked?

We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or blanched), however, the purple color ...
3
votes
6answers
149 views

How to make smooth Chumus?

I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them, add water/oil/Tehina/lemon juice, and ...
7
votes
2answers
2k views

Are these worms in my black eyed peas/beans?

I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them. Is this common? I did rinse the peas before ...
2
votes
1answer
2k views

Cooking beans with intact skins

When my grandmother would cook dry beans, she always soaked them overnight, and they came out "perfect" in the sense I liked, which was that the beans were soft, and in particular, the skins were ...
5
votes
1answer
2k views

White foam when boiling presoaked beans

The way I cook beans (always dry, never canned) is A) I soak them the night before, B) boil just the beans for 45 min, and C) then add other ingredients and cook another 1 hr. Most of the time, and ...
1
vote
3answers
710 views

Is a seed different from a nut?

I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because there is more than one in one fruit. So is ...
4
votes
2answers
180 views

Is it possible to make pan roasted garbanzo beans creamy in the center?

I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the outside, like good potato home fries. I ...
2
votes
1answer
70 views

What are 'quick cook' beans?

I've been looking at recipes to prepare in bulk and store in mason jars for a few weeks. A company called Honeyville Farms sells a bunch of freeze dried stuff for this purpose, as well as 'quick cook' ...
2
votes
1answer
140 views

Are calcium and magnesium lost by soaking beans?

In a previous discussion, soaking beans in salted water prior to cooking was a suggestion to soften skins. Does this result in less calcium and magnesium content of the cooked beans?
1
vote
0answers
76 views

How to reduce gas from eating beans? [duplicate]

I have heard a few suggestions for reducing gas (flatulence) from eating beans, including: Kombu (seaweed) Draining the beans after boiling Any other thoughts? How effective either of these.
2
votes
2answers
319 views

If the recipe says simmer beans for 3 hours, can I just turn up the heat and cook faster?

I just got home from work, and tonight is my night to cook. Unfortunately, I just realized this recipe for Mexican beans says I should simmer the beans for 3 hours. I'm too hungry for that, but I ...
9
votes
1answer
2k views

Can I cook two types of dried beans simultaneously?

My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I ...
7
votes
1answer
10k views

Do canned kidney beans contain Toxins?

I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...
2
votes
1answer
2k views

Soaking legumes and cooking another day

If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can ...
10
votes
2answers
547 views

Is it worth checking beans for stones?

I've heard from many sources to check beans for stones before soaking/cooking them. I've been cooking with beans for years (mostly black beans, chickpeas and lentils), and I've never encountered a ...
6
votes
2answers
4k views

How does adding baking soda to soaking beans/lentils reduce the gas they make you have?

I've heard a few times that adding a pinch of baking soda to the water you use to soak beans/lentils in, reduces the gas it makes you have. I've not do any measured experiments myself, but I have ...
2
votes
3answers
747 views

Are refried beans supposed to be slimy and nasty smelling?

I found a recipe in the local newspaper to make refried beans. It said to soak them for 36 to 48 hours, draining and using fresh hot water several times. After the time frame, the beans were so ...
2
votes
1answer
378 views

What varieties of beans are high in calories?

Which beans have the most calories per dry-weight? Note: This includes anything someone might refer to as a "bean" and excludes foods that are perishable.
3
votes
1answer
170 views

Beans Cultured with Yogurt

Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...
2
votes
1answer
134 views

How to take canned beans out of jar?

Is there any method to take canned beans out of the jar without spoiling the beans, as they are kind of sticking on each other?
4
votes
3answers
720 views

How to cook common bean in mess tin in campfire during hikers camp ? Possible?

How to cook common bean in mess tin in campfire during hikers camp? Each night would be in the other location. The challenge is to first soak the beans and then to cook them. Beans should be cooked on ...
9
votes
1answer
3k views

Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?

Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C. At 20:00 the same day I saw the container covered by white froth. Is ...
2
votes
2answers
232 views

How To Get Flavour Into Dried Grains And Pulses

All those things you have to soak, you would think you could infuse some flavour during the soaking. I've tried all sorts of ideas, vegetable stock, herbs, spices, yeast extract etc. but I find the ...
10
votes
1answer
5k views

How do they get caffeine out in decaffeinated coffee?

Coffee beans naturally contain caffeine. At the store or in a restaurant, you can choose "decaffeinated coffee". Is really all the caffeine gone or is there just a smaller amount? How do they remove ...
4
votes
2answers
12k views

How should I store beansprouts?

Bean sprouts are a common ingredient in stir-fry recipes, but they don't seem to last very long in my fridge. How can I keep bean sprouts fresh for the maximum amount of time?
2
votes
0answers
146 views

Storing rehydrated beans [duplicate]

Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried ...
16
votes
3answers
6k views

Does adding salt when soaking dry beans toughen or soften the skin of the bean?

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
3
votes
1answer
2k views

Can you preserve canned kidney beans so that they still have their shape?

I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (thinking the water will expand and make ...
2
votes
2answers
3k views

Best way to rehydrate dry black beans so the skins are not hard but beans are soft?

I have a recipe for rehydrating red beans that says you should boil them briefly (2 min) then soak them overnight (6-8 hrs) to rehydrate them so that the skins aren't hard. Is this advisable? Is ...
5
votes
1answer
1k views

How long can I soak dried beans before they are considered inedible?

How long (days/weeks) can beans that have only been soaked in the refrigerator last before they are considered inedible/spoiled? I found black beans in the fridge that had been soaking for approx 3 ...
8
votes
1answer
29k views

What is the conversion rate between dry beans to cans of beans?

A recipe calls for a can (15oz) of cooked beans. How many cups or oz's is that to dry beans? Is this conversion even possible to estimate given that beans differ in amount of water absorption?
2
votes
1answer
286 views

Ideal pressure cooker size for cooking a pound (454g) of beans

I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one that is too small and overcrowd it.
1
vote
2answers
159 views

What made these red lentils 'brick' together?

The lentils in the above photo are raw. They did not form a solid block when they were dry, but after I poured a bit of water in, they suddenly did this. Obviously, they need a bit of washing. Red ...
1
vote
1answer
64 views

Painted Pony beans pate

I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish. Would this make for a ...