Thanks from me too...this is cool!Originally Posted by silva
This is a good chart:
I cook a different pot of beans every week. I usually soak them while I'm at work and cook till they're done.
If I'm making soup I chop the veggies in varying sizes and put them in halfway. Some cook down to flavor the broth that way.
Big tip-anything acidy (tomatoes) and salt go in after the beans are done. They can delay or retard cooking.
Dried beans are so much cheaper-and easier to buy organic!
I do soak about 8 hours, (drain and rinse) but if you forget, you can bring the pot to a boil-turn off heat and let sit for an hour. Drain, rinse, refill and cook the app. cook time.Originally Posted by JerseyVegan
Silva! THanks so much! That chart is ust what i need! So, just to confirm - - i'm soaking my beans 8 hrs first, and then going by the cooking time on the chart?
Dried beans - - cheaper and less sodium! YAY!
Ugh...I just made a pot of chickpeas from dried a few days ago...threw out the liquid.Originally Posted by misq17
The cooking liquid from some beans makes amazing soup broth, so taste it before you pour it down the drain! Chickpea broth has become one of our favorite soup bases!
You talking about bigger beans, like kidney sized?Originally Posted by Auxin
Mushy beans arent the only way to go. If you like to chew your food and/or dont like spending 60-90 minutes cooking, try less time.
I soak mine for 2-3 hrs and boil for 13 minutes. Just enough so they are easily chewable and so the phytohemagglutinin toxin goes away.
Mmm, chewable food.
Don't feel bad. I find the cooking liquid to be quite gas inducing at times. Supposedly if you pre-soak and discard the liquid, there shouldn't be that much indigestible sugar left, but my gut says otherwise..Originally Posted by karenlovessnow
Ugh...I just made a pot of chickpeas from dried a few days ago...threw out the liquid.
I guess it depends on the person. I find that if I presoak the beans and then cook them in new water the broth doesn't make me gassy at all.Originally Posted by RunnerVeggie
Don't feel bad. I find the cooking liquid to be quite gas inducing at times. Supposedly if you pre-soak and discard the liquid, there shouldn't be that much indigestible sugar left, but my gut says otherwise..
Regarding cooking times, I've found there are a lot of variables. How hard your water is, how old the dried beans were, etc etc. I've found it really hard to get non-crunchy beans in the past. I've had an easier time now that I use a pressure cooker, but there's still some guesswork involved.