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22 Eargesplitten posted:Tomatoes are fairly acidic, aren't they? Should I cook the beans without tomatoes for about half the time, and then mix in the tomatoes? Cook the beans without the tomatoes until the beans are cooked.
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Jul 15, 2015 16:30
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| # ¿ May 22, 2024 05:00 |
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I'm not sure what recipe you're dealing with, but if you throw rinsed, unsoaked dry beans with ample water into a covered baking dish, they'll be ready after about 90-120 minutes at 250F in the oven.
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Jul 15, 2015 17:02
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22 Eargesplitten posted:Huh. I was making this: http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html I've made variations on that recipe quite a few times. I've found that it works well to make the sauce separately and then add it after the beans are cooked. It takes like 2-2.5 hours of cooking instead of 8. Check this out: http://www.thepauperedchef.com/2009/06/90-minute-no-soak-beans.html It works.
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Jul 15, 2015 17:39
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22 Eargesplitten posted:I'm convinced, but I don't have a Dutch oven. I have an aluminum stock pot, and that's it. I also have some beans soaking already. Is it possible to do something similar with soaked beans, or should I just crockpot cook them and add the sauce afterward? I haven't tried them with the crockpot, but I can imagine if you bring the beans up to the boil on the stove, and then dump them into the crock pot, they'll work. I actually use a Chinese-style "Rice pot", which is a ceramic dish with a lid. I boil the beans in a separate pot and then transfer them to the oven. Other things that I cook in that dish at 250 turn out more or less as I would expect them to from the slow cooker. Soaking won't make it work any less - the takeaway from that article is more that you don't actually need to plan 16 hours ahead if you want to turn your dry beans into food.
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Jul 15, 2015 18:22
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Mr. Wiggles posted:Not true at altitude, for anyone who lives high up, btw. Good to know. Does it need more time, more heat, pressure, or what?
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Jul 16, 2015 21:02
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wormil posted:I accidentally posted this in the chili thread by mistake, surprisingly the thread did not explode into a beans in chili debate, anyway... I still use both, but I use canned more often than dry now. It's a convenience/serving size thing. I only bust out the pot if I'm making something that would use 2+ cans at once and I have the time. I prefer "PC Blue Menu" (Canadian store brand) canned beans because they low sodium.
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Jan 25, 2016 19:37
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I bought some appaloosa beans because they looked neat. What should I do with my appaloosa beans?
CommonShore fucked around with this message at 06:18 on Feb 15, 2016 |
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Feb 15, 2016 06:13
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bartlebee posted:Link if you're too lazy: http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html I'm making this tonight except I'm substituting literally everything for something else and not following the instructions. Will report.
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Mar 10, 2016 23:34
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It's good. I just wanted to follow the basic concept - I only had like 1/4 of the ingredients, but I toasted some leftover beans, mixed in some similar stuff to get a good consistency, and fried it up in a pan.
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Mar 10, 2016 23:57
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What subs did you make? I did appaloosa beans + roasted garlic + smoked paprika + dry cottage cheese + salt + parmesan + cashews. Toasted the beans, mashed em into patties, and pan fried em. Perfectly crunchy and good.
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Mar 11, 2016 00:23
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Number 1 Sexy Dad posted:A few years ago I had a really good chickpea salad with little pieces of pepper and onion and maybe there was some herb and a citrus element. It had a nice but indistinct dressing and the beans were nice and creamy. It was part of an airplane meal, ironically. Anybody have a favorite chickpea salad recipe? Today I made a chickpea salad. I briefly steamed some sliced garden beets and carrots, chilled them, and then mixed them with cucumbers, baby lettuce, and beet greens. Dressing was nice olive oil, balsamic, and a bit of citron marmalade. I forgot the chick peas - they're sitting on my loving counter right now and your post reminded me
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Aug 30, 2016 03:54
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 This one is good. Ignore the cucumber as I just threw it into the same container when I left for lunch.
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Sep 1, 2016 17:49
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| # ¿ May 22, 2024 05:00 |
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I made flalafel tonight out of desi chick peas. Was alright. Not good proportional to the effort, but enough to satisfy my craving in my falafel desert.
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Sep 2, 2016 02:09
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