Beans

Preface: I do not want to start a discussion about whether to soak or not soak beans. There are numerous discussions on the 'net and on CH about that. I soak (see below). It works for me. *****...

by bayoucook 8 years ago

Use this thread for discussion about this chapter.

by Atomic76 4 years ago

I've been trying to cook beans, primarily black beans, "from scratch" in my electric pressure cooker for the past couple years now - playing around with cooking times, and seasoning the cooking liq...

by Tartinet 4 years ago

I make a lot of vegetable salads in the summer, and I'd love to be able to thaw a bag of frozen vegetables (either on the kitchen counter or in the fridge) and have a head-start on my prep work. ...

by Fake Name 4 years ago

Anyone have a source for the giant size lima beans? Not Whole Foods...

is it true that adding salt to the water before the Beans or Lentils are cooked significantly adds to the cooking time??

Hi There, I see I already posted a question about beans before,,,,, WHAT is my DEAL??? Anyway, so I soaked my Pintos all day and only just started cooking them after dinner tonight. I realized ...

I’m trying to get more legumes into my diet and am an inveterate cheapskate. Assuming that quality is equivalent, has anyone “done the math”: Is making beans from dried a significantly better b...

by ndl 12 years ago

i have literally been soaking and boiling some dried lupini beans for a week and they're still insanely bitter. is it time to give up?

by DuffyH 4 years ago

A number of years ago I had a bowl of beans at an Italian restaurant in northern Virginia. The beans were on the antipasto menu, simply called Fagioli (duh) and arrived on a shallow plate. They wer...

I recently picked up a 16 oz bag of each from Rancho Gordo, and would love to hear how others put these to best use. Also, any other heirloom beans I should be considering?

I soaked white pea beans for 10 hours. In the crock pot for 10 hours on low and still beans are not soft. I now have had them on the stove for one hour and slightly softer but not much. This is my...

by mariekeac 12 years ago

My absolute favorite beans/legumes are from back home. (holland) Don't think they are actually dutch, but haven't seen them anywhere else.... we call them kapucijners... Think in England they call ...

by arielleeve 4 years ago

So, I usually try to buy and cook dried beans, but I want to start trying to utilize canned beans more. What is everyone's thought on the best brands? I try to buy canned goods that have BPA-free l...

As long as we are talking about beans, does anybody have any advice on how to reduce the inevitable gas? I have heard many theories, such as throwing away their soaking liquid, throwing away their...

I have been trying to switch from canned to dry beans, but have yet to be successful re-hydrating any of them, specifically: lentil, azuki, garbanzo. No matter whether I put them in a slow cooker...

by ski_gpsy 7 years ago

I just had to make 2 batches of chicken soup in one afternoon so I did one on the stovetop, and the other in my pressure cooker. I was genuinely surprised that all ingredients being equal, the pre...

by arielleeve 6 years ago

I've done a little bit of internet research, but wanted the thoughts of people on Chowhound regarding whether this would work, and if so, how. I have a Zojirushi Fuzzy Logic, and I'm interested in ...

What's the difference? Am I missing out on reaching some higher culinary level if I continue to use canned beans? I'm a vegetarian who's only started to eat beans in the last year or 2, and coo...

Last night I was making back beans and threw in an extra marrow bone that I had in the freezer. I was really pleased with the final result and it had me wonder what are meat additions that people ...