Questions tagged [beans]

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

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How to choose a pressure cooker specifically for legumes/beans and which setting is appropriate?

I am interested in buying a pressure cooker. I have only 2 requirements: The only food I want to use it for is legumes/beans (mentioning it case it matters in any way). Take little space I have been ...
Jim's user avatar
  • 521
2 votes
1 answer
201 views

What is this white stuff in my black bean bag?

What is this white stuff in my black bean bags?
Donna Nocero's user avatar
5 votes
1 answer
613 views

How does the quick-soak bean soaking process work?

I understand the quick-soak process, as per Is quickly soaking beans or dhal etc. equivalent to an overnight soak? but I'm curious how it works. My guess is that by heating the dried beans up to ...
Dave X's user avatar
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1 vote
1 answer
119 views

What are the food saftey requirements to can beans in glass following the hot-fill-hold regulations (USDA)?

What are the specifications required to can beans in a glass jar following the hot-fill-hold regulations from the United States Department of Agriculture (USDA)? The way that most industrial food ...
Michael Altfield's user avatar
0 votes
1 answer
418 views

Is it normal for dried fava beans to have an unpleasant sour smell/taste during/after cooking? If so, how can I mitigate it?

I used a pound of dried fava beans with the hull still on. The label on the bag said they were "medium" size. I soaked them for somewhere between 12 and 14 hours in 8 cups of water with 3 ...
Levi Stovall's user avatar
1 vote
1 answer
88 views

Pressure canner error message

My pressure canner gave me an error about a leak in the pressure while canning october beans. It took an hour for the pressure to release after I unplugged the canner. The beans look cooked and the ...
Sharon's user avatar
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3 votes
2 answers
987 views

How to freeze and thaw black eyed peas

I'm considering moving from canned black eyed peas to dry black eyed peas since they're cheaper. I'm thinking of batch boiling them and freezing them but I'm not sure if I could eat them straight ...
LissaC's user avatar
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0 answers
32 views

I forgot to vent steam my canner for the 10 minutes while pressure canning my green beans [duplicate]

I worked up my green beans, cleaned them, and boiled them for about 15-20 minutes. Filled the jars(hot packed), added my clean boiling water, and then put in the pressure cooker. After a week, I ...
Roxy's user avatar
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1 vote
1 answer
285 views

Hard navy beans - will blending soften them?

ok i've soaked my rather old navy beans for around 10 hours, then cooked them on stove top without any salt or other things. Boiled and simmered for an hour or more, added a can of carrots, chopped ...
msX's user avatar
  • 9
4 votes
2 answers
2k views

Why do most (all?) recipes call for cooked rather than dry beans?

I'm thinking of recipes like chili, which have a "brothy" component to the finished recipe. One would hope that adding dry beans to an appropriate amount of liquid, loaded with aromatics and ...
Brian K1LI's user avatar
2 votes
0 answers
54 views

Does bean/pea milk made by just blending cooked beans/peas come out just as well as making it by blending soaked beans/peas and boiling them?

So I am vegan and make my own bean and pea milk using mostly Northern White beans and green split peas(finding the yellow ones is a bit hard). I have not made soymilk yet. Anyway, the way I make the ...
Conan Highwoods's user avatar
3 votes
2 answers
840 views

Cooking beans safely - contradictory advice

I'd like to cook beans from dried, but I see a lot of contradictory safety advice about neutralising the toxins that occur in raw beans. I've seen: Rolling boil for 5 mins before simmering until ...
samfrances's user avatar
2 votes
0 answers
129 views

Are these different ways to soften legumes chemically?

When I cook dried legumes (Like beans,chickpea, fava) and trying to soften them in a reasonable amount of time I think about three options, or mixing the three: Soaking Long time cooking or pressure ...
Nachman K's user avatar
5 votes
1 answer
177 views

Can you make red bean paste from bean flour?

I was having a conversation with someone about making a dessert from red bean paste and they mentioned the process being arduous because they had to cook the beans for two hours, and then mash them. I ...
Gimmick's user avatar
  • 53
0 votes
1 answer
88 views

What to do with a big bag of roasted fava beans [closed]

I wanted to get some healthy snacks for my family, so I bought a big bag of roasted fava beans (lightly salted + sunflower oil), but they turned out to be pretty unexceptional. I wouldn't want them to ...
lidkxx's user avatar
  • 101
18 votes
3 answers
4k views

Substituting black beans for ground beef in a meat pie

My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this ...
Plutoro's user avatar
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3 votes
2 answers
381 views

Is quickly soaking beans or dhal etc. equivalent to an overnight soak?

If a recipe calls for beans etc. to be soaked overnight, it is seemingly possible to recreate this process quickly. One method advocated would be to rinse the beans, add to copious amounts of water ...
Greybeard's user avatar
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7 votes
1 answer
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This dal makhani recipe has two water discard steps. Any idea why?

I’m following the dal makhani recipe by Dishoom in London. The recipe has two steps where the water the lentils are in is discarded and replaced with fresh water. The first is the water the lentils ...
stjep's user avatar
  • 171
10 votes
2 answers
4k views

Why are canned beans softer than the ones I soak myself?

I've been experimenting with making my own hummus from both canned and dried beans that I soak and cook myself, and the canned ones inevitably come out creamier and blend more smoothly. Does anyone ...
Melissa's user avatar
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14 votes
2 answers
5k views

Why are beans I soak myself always smaller than canned?

I've taken to buying bags of dried garbanzo beans instead of canned, however, no matter how long I soak them, they never expand to be as large as the canned, pre-cooked variety. This means when I try ...
Melissa's user avatar
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2 votes
1 answer
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Modifying Pressure Cooker Timing for Beans

According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions: But, 2 pounds of beans is quite a lot. I am wondering, could I half or ...
E.S.'s user avatar
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0 votes
2 answers
428 views

Why are soaked dried soy beans cooked before fermenting?

Is it necessary to cook soaked dried soy beans before fermenting them?
Geremia's user avatar
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7 votes
2 answers
6k views

Can beans be overcooked?

Can beans be overcooked? Coffee beans, for example, are incredibly roasted. Falafel is baked or fried garbanzo beans. Is it possible to overcook beans, or is this good for breaking down the sugars, ...
Geremia's user avatar
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16 votes
2 answers
12k views

Are red beans supposed to look pruney when soaking?

I'm a teen trying to cook for himself and I wanted to make some red beans and rice. After I boiled the water, I started soaking the red beans and in just 5-8 minutes, the beans pruned up like your ...
crash15's user avatar
  • 163
1 vote
2 answers
3k views

Can I use baking powder to soften dry beans or chickpeas? [duplicate]

Dry beans or chickpeas don't easily soften up after boiling. Can I use baking powder (not baking soda) to soften dry beans or chickpeas?
user366312's user avatar
4 votes
1 answer
7k views

When soaking beans, should I throw away the floating ones?

Soaking beans before cooking is a widespread practice. Another widespread practice is, before cooking rice, to spread it on a flat surface and remove stones or rotting grains. After soaking beans, ...
Vorac's user avatar
  • 399
2 votes
1 answer
336 views

what about peanuts that makes them more nut like than bean like?

As we all know, peanuts are actually legumes and not nuts. But they taste and function much more like nuts. They can be cooked quickly like nuts while beans take a long time to cook. What about their ...
Bear Bile Farming is Torture's user avatar
-1 votes
1 answer
5k views

After soaking beans for 4 hours shall I peel the separated peelings off or cook them along with the beans?

I soaked white beans for 4 hours, shall I pull the peelings off that are separating from the beans, or cook the peeling as well?
Linda Rose's user avatar
0 votes
2 answers
880 views

Most energy-efficient way to cook beans

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...
user avatar
3 votes
1 answer
426 views

Can I freeze soaked+boiled (but not fully cooked) kidney beans?

I soaked too many beans for my chilli, and couldn't fit them all in my slow cooker. The kidney beans were the last to go in due to their need for a hard boil, so they're what's left. I won't have the ...
Chris H's user avatar
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8 votes
2 answers
3k views

Can fresh (frozen) beans be added directly to stew?

I am making a pressure cooker stew and have frozen butter beans that I would like to add. Since I generally use dried beans, my typical process would be to soak the beans overnight, cook them ...
Tjaden Hess's user avatar
9 votes
1 answer
3k views

Do I need to soak fresh beans?

I have scarlet runner beans in my garden this year. I just picked my first batch of dry pods and shelled them. Most of the recipes I find online assume that you are buying or using dry beans and call ...
2cents's user avatar
  • 752
1 vote
3 answers
8k views

How many grams is "1 can" of beans?

There is a recipe for bean burgers which I am trying to make. The recipe calls for 1 can of beans. First of all, bean cans are typically measured in milliliters. Second of all, they come in various ...
user avatar
5 votes
1 answer
1k views

For what dishes I should wash starch off red lentils?

I usually wash grains and beans before using them. I wonder how/for what dishes I should wash red lentils? When I washed them, the water looks "soapy" (lots of foam) until I change it cr. 8 ...
Yulia V's user avatar
  • 693
0 votes
1 answer
599 views

Can I eat kidney bean leaves?

Are kidney bean leaves safe to eat? Are there limits as to what stage they become unsafe? Like, I can eat them young but not old? Can I eat them raw or must I cook them?
honestSalami's user avatar
3 votes
1 answer
136 views

Non-fat way of preventing legumes from frothing during canning

I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product, especially if the beans are used cold ...
Bookaholic's user avatar
1 vote
1 answer
638 views

Lentils and barley used together

In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup, can I also use some lentils?
Deborah Jones's user avatar
1 vote
1 answer
374 views

Dried garbanzo beans not expanding when soaked

I recently tried soaking dried garbanzo beans for the first time. The 'quick soak' method which involved boiling them for 5 minutes and then letting them sit an hour didn't seen to change their ...
Melissa's user avatar
  • 621
6 votes
2 answers
596 views

Can I shorten bean soaking time if they'll be slow cooked?

I'm making something using butter beans (fasiola gigandes) which will be cooked for a long time (12+ hours) in a casserole dish with liquid covering them. Normally I would soak the beans first for a ...
dbmag9's user avatar
  • 12.1k
0 votes
1 answer
656 views

How to safely refreeze cooked beans? [duplicate]

I have cooked a kilo of black eye beans and made a meal with half of them. I intend to freeze the rest (the other half) to make another meal next week and freeze them for later meals. This last step ...
elena vito's user avatar
0 votes
2 answers
201 views

Grinding coffee beans in the Olde Time Nut Grinder, now sold by Hampton Farms?

Has anyone tried to grind coffee beans in the Hampton Farms peanut butter machine? It seems to me that it would work well. Thanks. Larry
Larry's user avatar
  • 9
1 vote
2 answers
964 views

Adding citrus to stew while cooking or after

I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle eastern) instance of fava beans I've had, was ...
amphibient's user avatar
  • 2,921
2 votes
1 answer
403 views

Tenderizing fava bean skin without overcooking inside

For the umpteenth time I'm going to give fava beans a try, never having achieved satisfactory results thus far. I love them when someone else makes them, or even the canned ones ready to eat at my ...
amphibient's user avatar
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6 votes
2 answers
4k views

Are these Red Beans or Red Kidney beans?

Hello I would like to ask the community, if this the kidney beans are (which are good for rajma) or these are the red beans. The package says RED BEANS only.. Thank you
theSpyCry's user avatar
  • 237
1 vote
2 answers
750 views

What is the difference between kidney beans, navy beans, and black turtle beans?

I want to know the difference between what I think are gastronomically identical bean varieties: kidney beans, navy beans, and black turtle beans. I know that these beans come from the same plant, ...
Mauricio's user avatar
  • 119
0 votes
2 answers
283 views

Shelf life and preservation of home soaked and drained black beans

I am looking to see if I can avoid store bought tin of black beans for our Mexican recipes, we typically decide suddenly to make a Mexican dish and usually dont have soaked beans handy. Is it possible ...
Omi's user avatar
  • 3
4 votes
1 answer
951 views

Dried beans, cooked in an acidic sauce, haven't softened enough - can I do anything now?

I know why my beans haven't softened - I was adapting a recipe (that calls for tinned beans) to use dried - and there's vinegar in the sauce. I soaked an assortment of beans from different packs ...
Chris H's user avatar
  • 44.1k
2 votes
0 answers
52 views

Do pinto beans just ferment quickly? [duplicate]

I make bulk pinto beans as follows: Soak beans overnight in salty water Cook until tender, adding chopped onion and Serrano pepper Drain completely, place onto baking sheet to cool (~100F, this takes ...
basket's user avatar
  • 121
3 votes
1 answer
322 views

Can I use unpasteurized store bought miso to make more miso?

I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple stores in the middle of a pandemic. Can ...
Theyouthis's user avatar
2 votes
1 answer
153 views

Some beans are not cooked [duplicate]

I am cooking beans Vigna mungo , after soaking beans in water overnight. I realized that when i cooked them in morning for 20 minutes in pressure cook, there are very few beans are still as hard as ...
murmansk's user avatar
  • 121

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