Questions tagged [beans]
Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.
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what made the juice/water of the beans turned black
I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away ...
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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 ...
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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 ...
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How long does it take to cook beans without soaking overnight?
I want to ask that beans are cooked without soaking overnight.What temperature and time is required for perfectly cooked beans without soaking .
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How can I preserve Winged Beans until my next batch matures?
I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite reasonable. I was wondering if anyone had ...
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Which dried pulses, when stored long term, become hard to soften?
I'm trying to figure out which dried pulses store the best, as some are reputed to reach a state where they never fully soften.
In an old answer by Joe, the US Dry Bean Council says:
Dry beans ...
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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?
