#dried beans

[chasingrainbowsforever]

~ Featuring Marsala ~

[lynnafred]

Recipe Tutorial: Cooking with Dried Beans

Dried beans are your best friend. They’re cheap, they last for-fucking-ever, they’re versatile, and they’re so much better than canned beans!

And, really, they don’t take a lot of extra time to prepare. Let’s look at using dried beans, and I’ll walk you through two ways to prepare them: overnight soak and quick soak.

If you’ve got time, the overnight soak is the best way to prepare your beans. Roughly a half cup of beans will give you the equivalent of two cans of beans. They get pretty big when they cook, and that’s okay! That’s what we want.

Overnight method:

So the night before, put your beans in a pot and cover with with at least four inches of water. Cover them and stick them in the fridge overnight.

The next day, when you’re ready to prepare your beans, drain the water from them, rinse them off, and put new water in the pot, once again covering them with at least four inches of water. You’ll notice that your beans are bigger than they were last night, and they’re going to double again in size as you cook them.

Put your beans over a medium high heat and let them come up to a boil. I also recommend putting some aromatics in the water, so the beans can soak up some of their flavor. Bay leaves, thyme, onion, garlic, and peppercorns (whole!) are great for this. You’ll see that I used green and red peppercorns here, but that’s because they float and make for a nice picture. Use what you have!

Once your beans come up to a rolling boil, turn them down to a simmer, cover them, and let them simmer for about 45 minutes, checking them occasionally for a stir and to add additional water if you need to. After your 45 minutes is up, check your beans to see if they’re done.

You can do this one of two ways: taste one! They should be tender and creamy. If they’re still a little crunchy, they’re not quite done yet. The other way is to gently blow on the bean. If the skin splits and pulls back, then your beans are ready! 

Drain the water from the beans again, and discard your aromatics. Now your beans are recipe ready for whatever you’re doing!

Quick Soak:

Rinse and put your beans in a pot with your aromatics (bay leaves, thyme, peppercorns, garlic, etc.,) covering them with at least four inches of water. Put the pot on to boil over medium-high heat, and once the water comes up to a boil, let them boil in the water for 5-6 minutes.

Next, turn off the heat and let the beans soak in the hot water for one hour. Now your beans are ready to use! I find that this doesn’t give the tastiest result, but sometimes you forget about your beans! That’s okay, we’re all human here.

[freshtendril]

Cowpeas

Husked and ready for storage for winter. They just might make for an excellent creole style dish.

[brenthofacker]

Beans

www.brenthofacker.com

[40010lunches]

21.01.2020

When I was getting my lunch the Principal of my elementary school came up to me. She warned me, “今日の給食は美味しくない.” Or, “Today’s lunch is not good” And then apologized to me. Sorry to her but it was pretty good I think. Not great but definitely not the worst I’ve had.

Barley rice. Dried beans. A mayo salad with tuna and konyaku noodles. Finally stewed veggies, pork and tofu.

[hood-ex]

i need an adult or someone who is knowledgeable about cooking beans. 

so like. i soaked some dried black beans in acidic water for almost 24 hours. then i threw those bitches in a crockpot to let em boil for a bit. then i soaked them some more bc they were still hard. then i threw them in my rice cooker along with some rice. and even though the rice cooker softened them a little bit, they’re still as hard as a cold nipple. 

how in the absolute fuck am i supposed to cook them to make them as soft as canned beans? do they need to cook in the crockpot for like 8 hours or something?

pls help bc i am baby and i am dumb and trying to be healthy but these damn beans are ruining my life.

[natureisthegreatestartist]

What in the world are these things? They’re scarlet runner beans from my garden. Bizarre and beautiful, yes?

[sounddoe]

The Smudge from Tan & Loose Press