Cooking beans in the microwave? - VeggieBoards
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#1 Old 04-17-2007, 07:03 AM
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Hi,



I recently decided to buy dried beans (white, black, soy, mung, chickpeas) rather than tins and am wondering if I can use the microwave to cook them after soaking. I've seen mixed information regarding this on various sites and have had mixed success to date!



If so, how long should I be cooking them/at what power etc.?



Thanks

dollie
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#2 Old 04-17-2007, 07:22 AM
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I think it's safe to assume that one can not cook beans in a microwave.



Normal cooking of (dried) beans takes about two hours, so I don't think you can use the microwave for that
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#3 Old 04-17-2007, 07:24 AM
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ok thanks!
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#4 Old 04-17-2007, 07:38 AM
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I think the biggest problem with cooking them in the microwave is that beans are essentially little capsules (like eggs) and a microwave would heat from the inside and explode them. Makes a big mess. That plus translating the time to cook them (plus, you simmer beans and cook them slowly - that's not easy in a microwave either) - I'd probably just do them on the stove or in the crockpot.
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#5 Old 04-17-2007, 07:58 AM
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Quote:
Originally Posted by cftwo View Post

(plus, you simmer beans and cook them slowly - that's not easy in a microwave either) - I'd probably just do them on the stove or in the crockpot.



Just to comment on this: Although this might do for most beans, it's not enough for certain types of beans - particularly red kidney beans. These contain toxins which can only be neutralized by boiling the beans vigorously for at least 10 minutes after having soaked them for 10-14 hours. For the same reason, red kidney beans should not be sprouted.



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#6 Old 04-17-2007, 01:45 PM
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As long as the fluid is actually boiling, however gently (like a simmer), the temperature doesn't increase as you boil more vigorously until the fluid is evaporated off. So if it's safe to boil for ten minutes, it's safe to simmer for the same time. (Got to make some use of that physics class...)



Anything less than that temperature, like a crockpot, is a different kettle of beans entirely.
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#7 Old 04-17-2007, 05:49 PM
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I knew I disliked kidney beans for a reason.
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#8 Old 04-17-2007, 06:21 PM
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why use a microwave anyways? let's pour radiation and kill all the nutrients in our food! haha.

my opinion is to take the extra few minutes to boil them

microwaves are toxic.
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#9 Old 04-17-2007, 07:03 PM
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If you're trying to reduce the cooking times for you beans invest in a pressure cooker. It will be able to cook beans in 30 minutes without soaking. They sure come in handy.
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#10 Old 04-17-2007, 09:32 PM
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Quote:
Originally Posted by evan_fabiani View Post

why use a microwave anyways? let's pour radiation and kill all the nutrients in our food! haha.

my opinion is to take the extra few minutes to boil them

microwaves are toxic.



My thoughts exactly. I avoid my microwave whenever possible. Chemically altered food with the majority of it's nutrients destroyed? No, thanks.
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#11 Old 04-17-2007, 09:48 PM
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My thoughts exactly. I avoid my microwave whenever possible. Chemically altered food with the majority of it's nutrients destroyed? No, thanks.



A microwave does not chemically alter food.
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#12 Old 04-18-2007, 12:15 AM
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Thanks for all the replies. I went ahead and did them on the stove - was just wondering was there a faster way without a pressure cooker. I think I'll invest in one.



On a related matter, how long are chickpeas good after they've been cooked?



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#13 Old 04-18-2007, 05:34 AM
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Originally Posted by dublindollie View Post

On a related matter, how long are chickpeas good after they've been cooked?



In my experience, they'll last 3-4 days in the fridge, stored in an airtight container. Or you can freeze them, and they'll last for a few months.
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#14 Old 04-28-2007, 09:48 AM
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I don't think you can cook drie beans in the microwave, but I always cook canned beans in tomato sauce in the microwave, and it has never gone wrong in any way.
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