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That's like the only bean we buy, pretty much. They cook in the same time as any other bean. That is to say, it's not a matter of variety, but a matter of how old they are.
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# ¿ Feb 3, 2015 22:07 |
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# ¿ May 22, 2024 07:51 |
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Liquid Communism posted:Go read some Upton Sinclair. If you can still eat animals after reading The Jungle, then you're set. I've killed and butchered enough of my own meat not to be too squeamish. The point of it isn't the animals. The point of it is the people. We shouldn't eat Spam because of the way the people who make Spam are treated.
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# ¿ Feb 5, 2015 17:23 |
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Liquid Communism posted:Yes, but to carry that onwards, we should all be sitting naked in an empty room, given that our clothes and consumer goods are made by people in worse conditions for vastly less recompense. Much worse. Be aware of where your food comes from, and under what conditions, but keep politics out of the kitchen. No, politics absolutely belong in the kitchen. The lot of the people who produce the food you eat is extremely important, and it is the moral imperative of us all to ensure that our dollars do not go to supporting oppression where we find that it exists. Don't buy Hormel products, don't buy sweatshop clothes, etc. It's all part of the same thing, and it's not something we can ignore, because those people getting sick in the Mother Jones article are your brothers and sisters who deserve no less than you do.
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# ¿ Feb 5, 2015 20:10 |
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Crazyeyes posted:So I've tried making baked beans several times and the beans always come out hard and crunchy. What can affect beans cooking? These bastards sit on the heat for like 6 hours and they are the consistency of peanuts. I've tried a few different kinds of beans as well. Soak overnight and then cook for 12 hours on a lower heat.
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# ¿ May 4, 2015 01:15 |
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When I buy bacon, I only buy ends and pieces. That's one of the reasons why.
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# ¿ May 4, 2015 05:13 |
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CommonShore posted: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. Not true at altitude, for anyone who lives high up, btw.
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# ¿ Jul 16, 2015 20:51 |
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A loooooot more time, as well as a little more heat.
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# ¿ Jul 16, 2015 22:06 |
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Like double.
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# ¿ Jul 17, 2015 04:42 |
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Epazote will help those beans a bit, too. Not just flavor, but in the "might give you gas" department.
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# ¿ Aug 3, 2015 20:37 |
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Yer my kind of cook.
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# ¿ Aug 4, 2015 06:09 |
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Eeyo posted:When my parents visited me in NM for the Balloon Festival my dad bought a bag of 'Anasazi' beans from a guy by the Taos Gorge. They're very pretty: Those are good beans.
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# ¿ Jan 25, 2016 21:52 |
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Messaged!
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# ¿ Jan 26, 2016 04:53 |
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# ¿ May 22, 2024 07:51 |
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I use hocks but I've never had a problem. They're always meaty.
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# ¿ Jul 13, 2017 07:33 |