I make a big pot of vegan chilli roughly as follows:
- Saute onion and garlic.
- Brown soya mince.
- Add 1 tin corn, 1 tin tomatoes, 1 tin chickpeas, 2 tins beans, various spices, cocoa powder, and tomato paste.
- Simmer for a while.
I'm sorry if all the tins made you cringe. I'm not a cook and I like how convenient the recipe is. Nevertheless, I have dry beans now so I can do better! I want to use the quick soak method from here to cook the beans:
Place 1 lb. dried pinto beans in a large, heavy pot. Cover with water about 2” above top of beans. Cover pot, bring to a boil, then remove from heat. Let rest 1 hour. Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat. Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
However I have no idea how this fits into the grander scheme of the chilli recipe. I see three options:
- Once I've gone through the above soaking, consider the beans equivalent to tinned beans and just continue as usual.
- Reduce the amount of time soaking and heating to compensate for the time spent simmering with other ingredients.
- Cook the non-bean ingredients on their own and only mix the two parts after both are done without further cooking.
Should I add the spices to the beans as they soak?
What should I do with the soak water?
I bought the dry beans from my local supermarket and they're not the typical varieties I see in recipes (I have no idea where to find dry black or pinto beans where I live). I have:
- White kidney beans
- Half white sugar beans
- Red speckled beans
- Small white beans
Which of these beans can I use in the recipe, and what modifications to the recipe should I make?
Thanks for reading all the way through! I'm sorry if there are too many questions at once, they all seem tightly related to me.