Questions tagged [beans]
Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.
256
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Is there any significance to great northern beans being wrinkled before soaking?
To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking.
I also had an issue cooking them and tossed them out but that could have been a ...
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How long can I safely store soaked (but not cooked) *soy* beans in the fridge?
I make my own soy milk using a plant milk maker. The maker itself is very quick - it takes about 40 minutes to make a litre of soy milk. But soaking the soy beans takes hours, which means if I run out ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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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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 ...
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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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