Cooking Dried Beans.

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Cooking Dried Beans.
Topic Started: Apr 10 2012, 08:35 AM (330 Views)
Durgan	Apr 10 2012, 08:35 AM Post #1
Veteran Member Posts: 13,273 Group: Gardening Guru Member #720 Joined: March 31, 2010	http://www.durgan.org/URL/?PJOYZ 9 April 2012 Cooking Dried Beans Beans are a large portion of my diet. A supply of beans is purchased from as bulk food store and all pressure cooked together.They are a low cost source of nutritional food. The beans are washed, boiled vigorously for ten minutes, rinsed, pressure cooked at 15 PSI for 90 minutes to insure they are well cooked. The beans are then mixed with the condiment of choice with sufficient water to cover, and boiled gently for a few minutes to mix. I only use molasses for a condiment.The finished product is stored in containers and the excess frozen. One container is kept in the refrigerator for current use.For long term storage at room temperature, they could be pressure canned, but I have no requirement for this procedure.



Trotsky	Apr 18 2012, 06:28 AM Post #2
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	I am fond of dried beans as well, but only bought in 1 pound bags. I have been taken aback byt the price hikes of the last two years. They have pretty much DOUBLED. I guess there is more demand than there used to be.



campy	Apr 18 2012, 07:11 AM Post #3
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Trotsky Apr 18 2012, 06:28 AM I am fond of dried beans as well, but only bought in 1 pound bags. I have been taken aback byt the price hikes of the last two years. They have pretty much DOUBLED. I guess there is more demand than there used to be. I buy mine at a bulk food place. That way I only buy what I need and the price is reasonable. I also like to combine different kinds of beans together.



Deleted User	Apr 18 2012, 07:27 PM Post #4
Deleted User	Beans are a good protein meat replacement. Beans are also popular amongst vegetarians. I sometimes make a bean & cabbage soup which is a meal in itself .. one of my dad's favorites.
Deleted User


Trotsky	Apr 20 2012, 03:36 AM Post #5
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Quote: I also like to combine different kinds of beans together. Me too. I make my chili with equal parts kidney, black, navy, and pinto beans.



Dana	Apr 20 2012, 03:46 AM Post #6
WWS Hummingbird Guru & Wildlife photographer extrordinaire Posts: 13,054 Group: Member Member #830 Joined: March 23, 2011	And don't forget the delightful Romano beans. Good in soups and nice to grow, as well.



Olive Oil	Apr 20 2012, 06:02 AM Post #7
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	Trotsky Apr 20 2012, 03:36 AM Quote: I also like to combine different kinds of beans together. Me too. I make my chili with equal parts kidney, black, navy, and pinto beans. I use a bean mixture too including garbanzos. . I also add sliced mushrooms and green peppers.



heatseeker	Apr 20 2012, 08:13 AM Post #8
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	Durgan, my recipe is almost exactly the same as yours except for my more liberal use of condiments, including tomato, onion, white wine, goose, pork and sausage, among other things. biggrin 04



Durgan	Apr 20 2012, 02:30 PM Post #9
Veteran Member Posts: 13,273 Group: Gardening Guru Member #720 Joined: March 31, 2010	heatseeker Apr 20 2012, 08:13 AM Durgan, my recipe is almost exactly the same as yours except for my more liberal use of condiments, including tomato, onion, white wine, goose, pork and sausage, among other things. biggrin 04 I eat a bowl of mixed beans almost every day. I now blend them and eat like a cereal with a piece of pilot bread (various) and a glass of pressure canned juice. Sometimes Paneer. Also, I now blend various nuts with water and cook a bit under slow heat and these are now a large portion of my diet. Almonds, Filberts, walnuts, pecans. They are thick and sometimes I simply add a bit to the bean bowl. Other raw seeds, pumpkin, flax, quinoa, sunflower, sesame are used to make pilot bread, which I now enjoy very much. Even Ginny, dog, likes a piece. For breakfast without fail, I have a bowl of soy beans blended previously cooked, and a bowl of nuked large flake rolled oats with skim milk. It sure cuts meal prep time down. All are stored in litre jars in the frig. Sort of bland at first, but certainly all of the necessary nutrients. No added salt, or sugar. About once a week meal, I eat the typical NA food. mussels, egg, smelts, maybe a cup of coffee or tea. Usually for social occasions. Very little meat. I do take a small iron pill daily as insurance. Always full of energy and very much alive. I am almost completely off Commercial Prepared Food. For better or worse.



Trotsky	Apr 22 2012, 12:09 AM Post #10
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Durgan Apr 20 2012, 02:30 PM heatseeker Apr 20 2012, 08:13 AM Durgan, my recipe is almost exactly the same as yours except for my more liberal use of condiments, including tomato, onion, white wine, goose, pork and sausage, among other things. biggrin 04 I eat a bowl of mixed beans almost every day. I now blend them and eat like a cereal with a piece of pilot bread (various) and a glass of pressure canned juice. Sometimes Paneer. Also, I now blend various nuts with water and cook a bit under slow heat and these are now a large portion of my diet. Almonds, Filberts, walnuts, pecans. They are thick and sometimes I simply add a bit to the bean bowl. Other raw seeds, pumpkin, flax, quinoa, sunflower, sesame are used to make pilot bread, which I now enjoy very much. Even Ginny, dog, likes a piece. For breakfast without fail, I have a bowl of soy beans blended previously cooked, and a bowl of nuked large flake rolled oats with skim milk. It sure cuts meal prep time down. All are stored in litre jars in the frig. Sort of bland at first, but certainly all of the necessary nutrients. No added salt, or sugar. About once a week meal, I eat the typical NA food. mussels, egg, smelts, maybe a cup of coffee or tea. Usually for social occasions. Very little meat. I do take a small iron pill daily as insurance. Always full of energy and very much alive. I am almost completely off Commercial Prepared Food. For better or worse. A real child of the '60's then?



Deleted User	Apr 22 2012, 09:27 AM Post #11
Deleted User	Trotsky Apr 18 2012, 06:28 AM I am fond of dried beans as well, but only bought in 1 pound bags. I have been taken aback byt the price hikes of the last two years. They have pretty much DOUBLED. I guess there is more demand than there used to be. Back in the day, dried beans were considered a truly economical food. They are still much cheaper than the canned ones. Also better texture, less salt. I now cook mine in the slow cooker. Still soak them overnight, rinse, then cook on Hi for about 2 hours, on Lo for about another 6; depends on the variety of bean, and how old they are. When they are almost done, I add a little salt, and lots of slivered garlic. Then freeze most of them, and use as needed in a variety of dishes. Question: I have always frozen them with their cooking liquid; recently, I have seen a suggestion for draining them before freezing. Tried it, seemed to work. Takes up less room. Anyone else have any opinion on that? nainai
Deleted User


Darcie	Apr 22 2012, 10:00 AM Post #12
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Nainai, I never thought of cooking then freezing for other recipes. Thanks for this information, I will do that as I do not like using tins. Cooking them each time you want to use some in a recipe requires a lot of ahead meal planning.



Trotsky	Apr 24 2012, 01:02 AM Post #13
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Darcie Apr 22 2012, 10:00 AM Nainai, I never thought of cooking then freezing for other recipes. Thanks for this information, I will do that as I do not like using tins. Cooking them each time you want to use some in a recipe requires a lot of ahead meal planning. I don't freeze them but do separate the cooked/softened beans in impeccably clean polyethylene containers and FRIDGE them. Since they are sterilized by the heat they keep quite a while in the fridge. When you DO keep them overlong they tend to ferment rather than actually spoil. Hmmm, O wonder if anyone has ever made bean wine? (I no longer have a chest freezer so I have to pick and choose what goes into the fridge's small freezer.)



Deleted User	Apr 24 2012, 11:16 AM Post #14
Deleted User	Trotsky: I'm with you there on having to be choosy about what you have room for in your little fridg freezer; still miss my stand alone freezer, though I have not had it for maybe 25 years. It did go all around the family before finally giving up the ghost. nainai
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Deleted User	Apr 24 2012, 08:37 PM Post #15
Deleted User	When cooking beans I discovered rinse,cook, rinse, cook ... why? Well all those nice shiny bubbles you have if not rinsed, are actually gas bubbles so when ingested you play sour notes as you toot along. By removing these nice bubbles, no toots or sour music, Black Beans however, do not emit gasses so the sauce or juice from them is okay. By doing the above, you do not need Beano nor do you need baking soda. Happy toots Toodles
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