Beans

[Guest guest]

Life is an endless lesson! Thank you so much, Rain.

After updating my knowledge on summer squash recently, I will now

never again call a bean just " a bean " .

Isn't it wonderful and amazing to think of the variety nature

provides?

And also wonderful to explore that (especially in being a vegetarian

I dare to say, when it is not just " beans and sausage " - but every

bean has its name and different taste and texture)

Which makes me smile once again about this stereotype question I

often hear: so WHAT do you eat?

 

Gabriella

 

 

, raincrone@j...

wrote:

>

> But not all seeds that come from a formerly green bean are Great

> Northerns, of course; dried beans come in a zillion varieties.

Pinto,

> pink, Great Northern, navy (pea beans), adzuki/azuki, black

> turtle, black valentine, appaloosa, Jacob's cattle, wren's egg,

> soldier, red kidney, white kidney, lima/butterbean, small red

> (Mexican frijole), Amish knuttle, snowcap (Hidatsa shield),

> yellow-eye, Steuben, mung, etc., almost ad infinitum. And that

> doesn't even count all the various cowpeas/field peas/blackeyed

> beans, which are more like beans than peas.

>

> The wealth of dried beans in the Americas is thanks principally

> to its Native peoples. They had a splendid cuisine based on

> corn (maize), beans, squash and often tomatoes long

> before most Euro-Americans discovered those foods.

> At least 80% of the beans listed above came originally

> from the Indian nations; the Mandan, Hidatsa and

> Lakota of the northern plains were especially good

> at breeding beans, and Great Northern was originally

> a Mandan variety.

>

[Guest guest]

Hi,

 

I think whey is indeed the culprit. Seems to come and go from various brands

of beans and canned spagetti pretty much at random. Probably depends on how

high the whey mountain is or something.

 

John

-

" gushoneybungirl " <gushoneybungirl

 

Monday, February 20, 2006 9:14 PM

Beans

 

 

> ...uh oh, what is it they are putting in Crosse and Blackwell beans... is

it whey or something like that? Must admit that we get our beans from Lidl

:-) Nothing dodgy sounding on the can, so I hope it's OK!!

>

> S-J

>

> peter hurd <swpgh01 wrote:

> Yeah , I can relate to the jacket spud and beans routine, been there

many a time! always a little worrying though, as some baked bean

manufacturers (crosse & blackwell) are not vegan......

>

> The Valley Vegan.............

>

>

>

>

> To help you stay safe and secure online, we've developed the all new

Security Centre.

[Guest guest]

Yeah crosse & blackwell always used to use whey or some other milk derivative - cant remember. The Valley Vegan...........gushoneybungirl <gushoneybungirl wrote: ...uh oh, what is it they are putting in Crosse and Blackwell beans... is it whey or something like that? Must admit that we get our beans from Lidl :-) Nothing dodgy sounding on the can, so I hope it's OK!! S-Jpeter hurd <swpgh01 wrote: Yeah , I can relate to the jacket spud and beans routine, been there many a time! always a little worrying though, as some baked bean manufacturers (crosse & blackwell) are not vegan...... The Valley Vegan............. To help you stay safe and secure online, we've developed the all new Security Centre.

[Guest guest]

, gushoneybungirl <gushoneybungirl

wrote:

>

> ...uh oh, what is it they are putting in Crosse and Blackwell

beans... is it whey or something like that? Must admit that we get

our beans from Lidl :-) Nothing dodgy sounding on the can, so I hope

it's OK!!

>

> S-J

 

I recall HP also using whey powder in their beans, so I haven't eaten

that brand in years.

 

Peace

Kev

:-)

 

> peter hurd <swpgh01 wrote:

> Yeah , I can relate to the jacket spud and beans routine, been

there many a time! always a little worrying though, as some baked

bean manufacturers (crosse & blackwell) are not vegan......

>

> The Valley Vegan.............

>

>

>

>

> To help you stay safe and secure online, we've developed the all

new Security Centre.

>

[Guest guest]

Does anyone know if Sainsburys beans are suitable for vegans, as the

packaging is labelled as such so I have assumed no, but then they

label their butter crackers (with butter in the ingrediants) as vegan

so I know they can't be trusted!!

 

Meday

[Guest guest]

Hi,

 

You're talking baked beans, right?

 

If so, last I checked they were fine, but that was over a year ago now (I

stopped shopping there when they took most of their free-from range off the

shelves last Christmas to make way for lard and turkeys, which made me mad).

And I know beans makers do have a habit of shoving whey in when you're not

looking, so it is always worth checking - perhaps someone else can confirm?

 

Oh, and welcome to the list. Though if you've been vegan for 12 years I'm

betting there isn't much you don't know by now!

 

John

-

" Michelle D'Arcy " <michelledarcy

 

Thursday, March 02, 2006 12:07 PM

Re: Beans

 

 

> Does anyone know if Sainsburys beans are suitable for vegans, as the

> packaging is labelled as such so I have assumed no, but then they

> label their butter crackers (with butter in the ingrediants) as vegan

> so I know they can't be trusted!!

>

> Meday

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[Guest guest]

Never thought I'd hit this point in my life, but it's a good place to be. I

just realized that I

prefer soaked beans to canned. Guess I now consider canned beans fast food.

 

Just wanted to share

 

B

[Guest guest]

Thanks Wendy,

 

This sounds really good and easy. Do you make your own vegetable stock or have you found one with low sodium?

 

Stacey

 

-

Wendy Hannan

Saturday, May 27, 2006 10:03 PM

RE: Beans

 

Stacey,

 

I always soak my overnight, they expand, make sure you have enough water when soaking. One of my favorites is old

fashion 16 bean soup. It's beans, celery, onion, carrot, garlic, veg stock and parsley. you can pretty much add any of

your favorite things in too. Bean soup is very versatile.

 

Hope this helps.

 

Wendy in Philly

[Guest guest]

Hi Dani,

 

I use a lot of canned beans; I buy organic since I think it helps the flavor and

makes me less worried about what-all has been added.

 

That having been said, the typical way to deal with beans is to soak them

overnight (drain and rinse), then boil them for 90 minutes to 2 hours. Since

dried beans are so cheap, I try to do this as often as I can (and am boiling

some pinto beans right now, in fact).

 

If you didn't think to soak the beans the night before, you can " quick soak "

them by bringing them to a high boil for 5 minutes, and then turning the burner

off and letting the beans sit in the hot water for an hour. Then drain and

rinse, and then boil them for 90 minutes to 2 hours.

 

I've also used a crockpot and thrown beans in in the morning, cooked them on

" low " all day, and had them nice and soft by evening. From what you describe, I

would say you either had a wonky bunch of kidney beans OR your crockpot might

not be working right. Kidney beans, pinto, and navy beans do take the longest to

cook, but two days seems really excessive.

 

I seem to be falling into a semi-routine of lentils at breakfast, beans at

lunch, and tofu at dinner, so if I really wanted to use only dried beans, I

think planning for it would eventually become fairly straight-forward. I'm not

at a stage of my program where I plan meals super-far in advance, but I have had

times where I've planned a whole week's worth of meals in advance. Doing that

would definitely help with the planning for soaking and boiling.

 

Hope this helps!

Sharon

 

 

 

________________________________

Daneryl Weber <daneryl23

 

Fri, January 8, 2010 8:42:38 AM

RE: Vegan in January

 

 

Hi, Sharon! I too am on a semester schedule, and I totally get how things slide

when it gets hectic. (I'm ABD, and it's been almost five months since my

proposal was approved. I better get crackin'!)

Thanks for the description of your vegan explorations. I would love to go vegan

in theory, but in practice I think it would be very difficult for me to give up

dairy and eggs. (Of course, I used to wonder how to cook without meat, and

that's not a problem at all now.) That said, I know there's a LOT of info out

there that says it's healthier to live without either.

Perhaps I also have to get over my inner resistance to canned beans, but the

thought of planning, soaking, cooking, preparing, and storing of beans and

legumes--let' s call it " bean management " - -seems like more than I have time for

most of the time. I'm wondering how you manage that? I know lentils and peas

don't take that long to cook, but last time I made veggie chili, for example, I

had the crockpot on for two days before the kidney beans stopped crunching (and

that was with boiling and then soaking them beforehand overnight!)

I guess it's the juxtaposition of beans and time (planning, soaking, etc) that

gets me. Of course, any such shift requires gathering info and then acting

differently, so I should probably stop using the excuse that it's too hard to do

unless I have a month or so off too. :-) Dani