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Thread: Using Dried Beans - Info & Tips Needed Please!

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    julesapple's Avatar
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    Default Using Dried Beans - Info & Tips Needed Please!

    Dried Beans.......hard as pebbles and just as unappetising!

    I've been reading up about the benefits of dried beans etc for Diabetics. The BH and I will happily tuck into any type of beans, but most canned ones are much higher on the glycemic index than dried ones, which don't have added sugars etc.

    I don't have time to soak the butter beans needed for tonight's Tuscan recipe, so I'm going to use canned Red Kidney and Cannellini that I already have in the kitchen. I'm off to browse the dried legumes section at Saint Bugs in a minute, see what I can garner there.

    You guys though, are a much better, more reliable, tried & tested, source of info. Does anyone use dried beans - any sort - how long do you soak them for and what sort of things do you make?
    Jules

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    You want TwoSheds for this one, Jules.

    For what it's worth, though, soak the beans overnight in cold water (100g dried beans = a 400g tin when soaked), then boil them like mad for 10mins, then change the water and simmer for - uh - till they're done (45-60mins, depending on size of bean).

    I like smaller beans (black turtle, cherokee trail of tears) than big barlotti sized ones, as the latter taste 'mealy' to me.

    Chuck em in any stew you're doing, or with tommies, onions etc and saus for a nice casserole (paprika or chili powder good in this).

    There's a loads of bean recipes on here too in the Season to taste bit.
    Last edited by Hazel at the Hill; 04-01-2014 at 01:23 PM.

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    As hazel says soak them overnight. Red beans in particular need to be boiled fast for 10 mins to destroy the toxins. Lentils don't need to be soaked, red ones are good in soup and stew as they break down to a mush but the green and brown ones stay whole. Soya beans are really yummy but take an age to cook after soaking. if you are using dried beans it is a question of thinking ahead. Cooked beans can be frozen so you could cook more than you want and keep the rest for later.
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    Thelma Sanders is offline Gardening Guru
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    I grow big white beans Spagna Bianco (D T Brown) and make Gigantes plaki aka Greek beans with them
    Gigantes plaki | BBC Good Food

    For dried beans/pulses in general - I do the overnight soak and boiling/simmering bit and then divide into 'tinsize' polybags for freezing. It's easy to add them to recipes later, and much cheaper than buying tins.
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    julesapple's Avatar
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    Quote Originally Posted by Hazel at the Hill View Post
    You want TwoSheds for this one, Jules.

    For what it's worth, though, soak the beans overnight in cold water (100g dried beans = a 400g tin when soaked), then boil them like mad for 10mins, then change the water and simmer for - uh - till they're done (45-60mins, depending on size of bean).

    I like smaller beans (black turtle, cherokee trail of tears) than big barlotti sized ones, as the latter taste 'mealy' to me.

    Chuck em in any stew you're doing, or with tommies, onions etc and saus for a nice casserole (paprika or chili powder good in this).

    There's a loads of bean recipes on here too in the Season to taste bit.
    Wow! That thread of TS's is brilliant - Thanks Hazel!
    Jules

    Coffee. Garden. Coffee. Does a good morning need anything else?

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    Might have to buy, prep & freeze a whole load of different beans. We so need to replace our second freezer, it went ppffuutt.

    When the weather clears, I shall go and explore legumes at the supermarket. I wish I had room to grow more!
    Jules

    Coffee. Garden. Coffee. Does a good morning need anything else?

    ♥ Nutter in a Million & Royal Nutter by Appointment to HRH VC ♥

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    julesapple's Avatar
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    Quote Originally Posted by Thelma Sanders View Post
    I grow big white beans Spagna Bianco (D T Brown) and make Gigantes plaki aka Greek beans with them
    Gigantes plaki | BBC Good Food

    For dried beans/pulses in general - I do the overnight soak and boiling/simmering bit and then divide into 'tinsize' polybags for freezing. It's easy to add them to recipes later, and much cheaper than buying tins.
    The Greek beans look fabulous - I'm really hungry now! - I used to make a lot of Cypriot potatoes (Potatoes Yianni) but we can't eat spuds now. I do miss them.
    Jules

    Coffee. Garden. Coffee. Does a good morning need anything else?

    ♥ Nutter in a Million & Royal Nutter by Appointment to HRH VC ♥

    Althoughts - The New Blog (updated with bridges)

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    Quote Originally Posted by julesapple View Post
    Wow! That thread of TS's is brilliant
    I'm glad it's helpful

    I grow loads of beans (I'm vegetarian & they're a great form of protein) and chuck a handful into most recipes, eg soups, stews, curries

    Also in salads, where they get a dressing of oil, vinegar, chilli & garlic
    Last edited by Two_Sheds; 04-01-2014 at 07:02 PM.
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