I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence. What is it in beans that causes ...
I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course of the next 6 weeks or so. They are sold ...
When making dried beans, generally I wash the beans, then soak them, then drain&rinse, then cook. I realized today that I started my soak without the prior wash (by accident), and then realized it ...
I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them. So: how long should dry beans be soaked? Should ...
When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an efficient way?
I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and ...
This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The main problem is that the beans seem to ...
Every recipe says I should soak beans in water overnight before cooking. Why? I did some experiments. I have tried soaked and unsoaked beans from the same batch. There was no difference in cooking ...