Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.

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3
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2answers
265 views

Are these coffee beans unroasted?

I bought these coffee beans in Bali. I tried to grind them up to make a cup of coffee this morning, but they didn't grind properly, leaving lots of big chunks. It was more like grinding peanuts than ...
3
votes
6answers
175 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 ...
3
votes
2answers
3k views

What is the English name for Chitra Rajmah?

What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html
3
votes
1answer
137 views

Can I substitute “green beans” for “string beans”?

The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution. How will the subsitution affect the ...
3
votes
3answers
3k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
3
votes
1answer
4k 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 ...
3
votes
2answers
676 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
2answers
151 views

'Phorons' for Dahls

I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee) But I only know a handful of ...
3
votes
2answers
2k views

Is cooking beans or any other food in metal cans safe?

Occasionally, I go camping and cook beans over a fire inside of the [what I am assuming is tin] can it comes packaged in (after opening the lid). Does heating the metal can release any chemicals in ...
3
votes
1answer
402 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?
3
votes
1answer
69 views

Can I cook beans without salt?

I made some refried beans in a slow cooker, loosely following the recipe from my cookbook. The recipe says to cook the beans with ½ teaspoon of salt. Is this necessary to properly cook the beans? I am ...
3
votes
1answer
70 views

Why boil adzuki beans for anko twice?

This anko recipe calls for boiling the adzuki beans twice, draining and re-filling the water in between. Why is this done? Is this necessary?
3
votes
1answer
168 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 ...
3
votes
2answers
243 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 ...
3
votes
2answers
221 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 ...
3
votes
1answer
66 views

Mung beans take 10+ days to sprout

I am trying to make mung bean sprouts at home, as they are rare to find in a store where I live. After I soak them for 12 hours I place them in a spin dryer basket whose mesh is fine enough to hold ...
3
votes
1answer
133 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 ...
3
votes
1answer
79 views

Broad bean water went brown overnight

We had broad beans last night (in a risotto - yum!) I emptied the beans from their pod, blanched them, then removed the skins from the individual beans before putting them into the risotto. I never ...
2
votes
3answers
1k 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
4answers
10k views

How to quickly make refried beans (or thereabouts) using Kidney beans?

I've been trying for awhile now to make a bean-like paste for burritos/nachos/etc. akin to Refried Beans I so enjoyed while living in North America. What I've got so far isn't half bad, but I'd really ...
2
votes
4answers
2k views

Cooking red kidney beans

I want to cook red kidney beans in a shortest cooking time. How can I cook them? Should I put them into water before going to office and then cook them in the evening? What are the required ...
2
votes
2answers
485 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 ...
2
votes
3answers
759 views

Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked ...
2
votes
2answers
213 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
2k views

Is raffinose broken down into its component sugars when cooked?

Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and ...
2
votes
2answers
2k 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?
2
votes
2answers
398 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 ...
2
votes
3answers
2k views

Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?

I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns ...
2
votes
2answers
5k 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 ...
2
votes
2answers
6k 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 ...
2
votes
1answer
446 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.
2
votes
1answer
148 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?
2
votes
2answers
355 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 ...
2
votes
1answer
92 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
5k 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 ...
2
votes
1answer
322 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.
2
votes
1answer
822 views

How to extract the most flavor out of vanilla beans?

Today I made creme brulee, which I'm not very familiar with but have done once or twice. The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though ...
2
votes
1answer
162 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?
2
votes
1answer
32 views

Pressure cooking beans with salt and spices

I am trying to pressure cook beans. In order to to soeed things up eben further I add salt before cooking rather than after. While I know that salt toughening beans is an unsubstantiated myth there ...
1
vote
3answers
13k views

How to make kidney beans tender?

The way I currently cook kidney beans is to soak them overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edible. Anything that can be added or be ...
1
vote
3answers
2k 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 ...
1
vote
2answers
206 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
75 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 ...
1
vote
1answer
101 views

Mung bean sprouts developed a slight purple color on day 3?

I've been sprouting my beans for three days now; yesterday I noticed some had developed a slight purple coloration while rinsing them, photo attached. One of them even went blue-ish, but there is no ...
1
vote
1answer
54 views

Beans, bacon, and chicken [closed]

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not ...
1
vote
1answer
125 views

How are black beans cooked for Mexican dishes?

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. ...
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vote
2answers
79 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
144 views

Why do red kidney beans come in 410g cans?

I live in a fully metric country. Every single canned vegetable or pulse comes in a nice round number - and generally 400g of it. Except for red kidney beans - they always come in 410g cans. And ...
1
vote
1answer
73 views

Do fava beans need to cook longer than other kinds of beans?

I typically cook my beans a total of 1:45h - 2h after soaking them overnight. On a couple of occasions, I noticed that did not make fava beans as tender as others get after that much cooking. Do ...
1
vote
1answer
382 views

Is re-freezing the same beans bad?

I have a bunch of frozen beans in the freeze and I found out that pouring hot water on them is easier to take them out of their container with a measuring cup. But them I re-freeze them. Is this a bad ...