Dips etc
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
93 posts
• Page 5 of 5 • 1, 2, 3, 4, 5
Re: Dips etc
I thought that beans had to be boiled for 10 minutes to remove toxins - do you do this before simmering in the slow cooker?
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Dips etc
Pampy wrote:I thought that beans had to be boiled for 10 minutes to remove toxins -
I don't think they all do but I always do and the packets seem to say 10 min boil for all of them.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Dips etc
My bible for beans is Rose Elliot's Bean Book
To paraphrase what she says, all the kidney bean family should be boiled for 10 minutes to make them safe (denature the lectins if you want to be specific), so you might as well treat them all the same rather than worrying about which are which
Makes sense to me
She also says that soaking and discarding the soaking liquid may make them marginally more digestible
To paraphrase what she says, all the kidney bean family should be boiled for 10 minutes to make them safe (denature the lectins if you want to be specific), so you might as well treat them all the same rather than worrying about which are which
Makes sense to me
She also says that soaking and discarding the soaking liquid may make them marginally more digestible
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Dips etc
I learned via Rose Elliott too! I've since been told that it is only red kidney beans which really need the 10 minute boil but would do them all anyway just in case.
On my own and not needing to be too pennypinching I think tinned beans are wonderful and save so much planning and steam . I'm sure there are occasions when dried ones are better or more authentic.
On my own and not needing to be too pennypinching I think tinned beans are wonderful and save so much planning and steam . I'm sure there are occasions when dried ones are better or more authentic.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Dips etc
I must make a batch of red beans and rice, the version I was taught to make by a woman of Trinidadian heritage. You have to cook the beans from scratch as you cook them with aromatics and use the liquor to cook the final dish
Re: Dips etc
Pampy wrote:I thought that beans had to be boiled for 10 minutes to remove toxins - do you do this before simmering in the slow cooker?
No need if they're soaked/drained/rinsed. Do you soak your beans overnight?
EM - totally agree on buying tinned kidney beans. Others are defbetter cooked from scratch imo. Time and inclination of course.
.
Re: Dips etc
Stokey Sue wrote:To paraphrase what she says, all the kidney bean family should be boiled for 10 minutes to make them safe (denature the lectins if you want to be specific), so you might as well treat them all the same rather than worrying about which are which
Makes sense to me
and to me - ten minutes, from dry, at pressure and turn off for soak/continued cook while pressure slowly decreases - saves fuel, too.
Re: Dips etc
Prompted by the conversation on here I've just ordered Rose Elliott's Bean Book! A companion for Not Just a Load of Old Lentils that I've had for ever!
Back in the 70s I always used to cook my own pulses - I can't remember if that was out of necessity or choice - were the tinned ones as easily available and relatively inexpensive as they are now?
Anyway, I'm looking forward to getting it!
Back in the 70s I always used to cook my own pulses - I can't remember if that was out of necessity or choice - were the tinned ones as easily available and relatively inexpensive as they are now?
Anyway, I'm looking forward to getting it!
Re: Dips etc
ZeroCook wrote:Pampy wrote:I thought that beans had to be boiled for 10 minutes to remove toxins - do you do this before simmering in the slow cooker?
No need if they're soaked/drained/rinsed. Do you soak your beans overnight?
EM - totally agree on buying tinned kidney beans. Others are defbetter cooked from scratch imo. Time and inclination of course.
.
According to the NHS, kidney beans should be soaked for at least 12 hours, then boiled vigorously for 10 minutes before simmering until they are tender.
Soya beans should be treated the same, except they should be boiled for an hour before simmering.
More info. here https://www.nhs.uk/live-well/eat-well/b ... nutrition/
Re: Dips etc
The Been Book arrived today and I looked through it to try to find the definitive canned equivalent and couldn't find it listed anywhere. So retro - "continental" lentils, quite a few recipes with pineapple etc ...
Online info seems to be all American, ie cups, ounces, but I think metric equiv 100g dried beans = 1 standard can of cooked beans? (Drained weight.)
Will that conversion work with different beans or does one need to be more specific? Funnily enough I neveer use tinned lentils.
I will write it in the book on the front page so I never need to look it up again!
Online info seems to be all American, ie cups, ounces, but I think metric equiv 100g dried beans = 1 standard can of cooked beans? (Drained weight.)
Will that conversion work with different beans or does one need to be more specific? Funnily enough I neveer use tinned lentils.
I will write it in the book on the front page so I never need to look it up again!
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Dips etc
IIRC, soaked and cooked weight is approx 4X drained can weight. Lentils I have no idea, I have a fab red lentil recipe, Katie Stewart, the red lentils are soaked overnight in stock (yes, I know they don't need to be) and the soup is great.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Dips etc
If cooking beans from scratch I use a scant half cup per can in the recipe - a can of cooked beans is conveniently the same as a cup in an American recipe
A lot of recipe writers seem to ignore the difference between gross and drained weight, and tell you to use 1 can as if it were equivalent to 300 or 400 g cooked beans.
Idiots.
This is how I do it
One (nominal 400g) can beans = ~240g drained cooked beans = 1 cup cooked beans = a scant half cup dry = ~100g dry
Someone here did the work, but I find my rule of thumb works for me, it’s approximate but as Peg Bracken so rightly said, you aren’t splitting the atom
https://www.seriouseats.com/2014/04/is- ... dried.html
A lot of recipe writers seem to ignore the difference between gross and drained weight, and tell you to use 1 can as if it were equivalent to 300 or 400 g cooked beans.
Idiots.
This is how I do it
One (nominal 400g) can beans = ~240g drained cooked beans = 1 cup cooked beans = a scant half cup dry = ~100g dry
Someone here did the work, but I find my rule of thumb works for me, it’s approximate but as Peg Bracken so rightly said, you aren’t splitting the atom
https://www.seriouseats.com/2014/04/is- ... dried.html
93 posts
• Page 5 of 5 • 1, 2, 3, 4, 5
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 16 guests