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Molly Smith
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| Posted: March 05 2010 at 6:19am | IP Logged
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Any reason I shouldn't cook different varieties of dried beans together, as long as they're fairly similar in size? I'm new to dried beans and it's been going well, but I have a recipe coming up that suggests a few varieties and I hate the thought of all those pots going!
Also, if you're adding something like Navy Beans to a soup, do you cook them first then add them, or just cook them in it assuming you have enough liquid and time (and they've been soaked, of course).
Any other dried beans tips would be great, thanks!
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Molly Smith in VA
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guitarnan
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Navy bean soup - you soak the beans and add them that way.
Lentils cook much faster than beans, so I would not put those in with other beans, but you can cook a variety of beans in the same pot. (15-bean soup, for example.)
Beans freeze really well. I put them into ziplock bags, squeeze all the air out and put the bags into Glad containers (the kind lunchmeat comes in). That helps the beans freeze into stackable blocks. After they're frozen I take the bags out of the containers and put them back into the freezer by themselves.
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Teachin'Mine2
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guitarnan wrote:
Beans freeze really well. I put them into ziplock bags, squeeze all the air out and put the bags into Glad containers (the kind lunchmeat comes in). That helps the beans freeze into stackable blocks. After they're frozen I take the bags out of the containers and put them back into the freezer by themselves. |
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Brilliant!!! 
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hylabrook1
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What I recently discovered is that overnight soaking is not really mandatory. I've had great luck with boiling the beans for a while ( 1-2 hours), then leaving them with the lid on the pot for a couple of hours, and then cooking them some more. Yes, it takes *hours*, but I think it does even if you've pre-soaked. The major advantage is that if I don't remember to set up the soaking the night before, I can still serve the same dinner I had planned on.
Peace,
Nancy
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stefoodie
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another quick tip: if you forgot to soak, you can start in the morning, boil water with the beans in the pot. turn off heat and leave pot covered tightly. a couple of hours of this and it's almost like you had soaked the beans overnight.
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MelissaClaire
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Can someone give a beans tutorial for dummies? I tried black beans and they never got soft enough. Can someone give a step by step like add X amount of water to X amount of beans. Soak X amount of time, etc...
Thank you!
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Servant2theKing
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Molly, regarding your question about just adding Navy beans to a soup....I've heard that if you add dried beans, even soaked, to anything that contains tomato, they will not get any more tender then they are when you add them, therefore always cook your beans until tender before adding any kind of tomato. A lot of people cook their dried beans in a pressure cooker to speed the process.
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stefoodie
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Yup, the tomato thing is true also for potatoes. Either put in your tomato last, after the beans are tender, or cook the beans separately.
Melissa, this isn't a tutorial but it might help: from te California Dry Bean Board
and just a word of caution about eating uncooked beans, esp. kidney beans: phytohaemagglutinin
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JodieLyn
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I don't soak beans at all.. quick style soaking or overnight.. just put 'em in the pot and simmer for about 5 hrs. Actually, I use my electric roaster. which also means I can cook beans in the summer without heating up the house by moving the roaster out to the patio. 
Melissa, old beans may not ever get soft.
I never add salt until the beans are soft, and no tomato as well like is said above.
For pinto beans I use approx. 6 cups of water to 1 lb of beans.
I season the beans about an hour before I want to serve them.. they're usually pretty soft then but not quite done.
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Donna Marie
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You do want to soak your beans because they make them easier to cook and more digestible. Beans and grains contain phytic acid and it is best to soak them overnight in 2TLBs of vinegar or lemon juice to reduce the phytic acid they contain.
I have a few containers soaking on the counter nearly everyday...I soak more than I need and throw them in a big pot the next day (after rinsing) and cook them down (or I throw them in the crockpot) After they cool, I freeze in portion sizes in labeled bags. I now have a selection to choose from the the freezer for quick meals or times when we are doing a lot of running around.
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jnasmamma
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I'll throw in my bean knowledge  I do soak overnight and I also add some dried Kombu while cooking my beans to help soften and make them more digestable.
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Donna Marie
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jnasmamma wrote:
| I'll throw in my bean knowledge I do soak overnight and I also add some dried Kombu while cooking my beans to help soften and make them more digestable. |
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Ooh! That is interesting...I am always interested in learning more things like this. I also love learning about various dishes from other cultures...some of them can be sooo yummy! They sure can make up for my lack of imagination in some areas...
thanks!
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MelissaClaire
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thanks everyone!
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MaryM
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jnasmamma wrote:
| I'll throw in my bean knowledge I do soak overnight and I also add some dried Kombu while cooking my beans to help soften and make them more digestable. |
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So glad you threw in your bean knowledge. That is really interesting!
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hylabrook1
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Does the Kombu affect the flavor? Does it add any nutrients? At what point do you add it? Please, tell the Kombu story....  I, for one, am very interested.
Peace,
Nancy
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jnasmamma
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hylabrook1 wrote:
Does the Kombu affect the flavor? Does it add any nutrients? At what point do you add it? Please, tell the Kombu story.... I, for one, am very interested.
Peace,
Nancy |
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I'm glad you ladies are interested. My husband kind of glazes over when I talk about Kombu or such things Nutrients from Kombu, it is loaded with Iodine and also has some Sodium, Potassium, Magnesium, and even a little Calcium. To use tear off about a 2 inch strip (it comes dried), soak it in one cup of cold water, and then add that to the beans and start cooking. The Kombu will turn very soft and slimey during cooking and then when your beans are cooked you can take it out or just stir it into the beans. It really does not have a distinct flavor it just enhances the beans flavor and makes them taste more "beany".
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LisaR
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ok, the kombu website you linked to said it is the basis for MSG. does this mean that one would have a similar reaction? I really get sick with msg 
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jnasmamma
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LisaR wrote:
| ok, the kombu website you linked to said it is the basis for MSG. does this mean that one would have a similar reaction? I really get sick with msg |
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Kombu Profile
Kombu Seaweed Profile
Also known as- Laminaria japonica, konbu
Introduction
Kombu is a well-known dark, green, long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, and as a flavorful stock for soups and stews. Can also be sprinkled and crushed in practically any dish which requires a salty taste.
Constituents
More than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi.
Parts Used
Entire plant, dried.
Typical preparations
You can find kombu in 5 to 6-inch (12 to 15 cm) dried pieces from online purveyors of natural herbs and alsoin health food stores and Japanese groceries. In the specialty shop you will find nalto kombu (shredded kombu for quick cooking), tororo kombu (shaved kombu in vinegar requiring little or no cooking), shio-kombu (boiled kombu flavored with soy sauce), kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombu that can be sprinkled on food or used in drinks).
Summary
Not only rich in flavor by virtue of natural MSG, kombu also provides healing and soothing mucilages that coat the lower digestion tract relieving peri-anal inflammation, colitis, and constipation.
Precautions
Use with caution if you are sensitive to MSG. If you have hyperthyroidism, limit use to once a week.
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stefoodie
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lisa, the MSG in kombu is naturally occurring glutamates, so it usually does not cause the same reaction as isolated, chemically synthesized MSG. Glutamate produces the "fifth taste" of "umami". It is the same substance found in mushrooms, fish, etc. that gives foods that special, indescribable flavor. (kinda like with pasta and mushrooms)
more on umami here and here
more on history of MSG
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: dried beans
