Guest guest Posted April 6, 2005 Report Share Posted April 6, 2005 What about the taste of soaked versus canned? I have only bothered to soak black beans once, when I made black bean soup. For everyday use, I get organic canned black beans at Whole Foods, also canned chick peas when I make hummus. Never tried to use dried chick peas. Is there any advantage (aside from the important environmental advantage of buying in bulk and not using cans) to soaking over canned? Rowena ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Spencer's Dogster page: http://www.dogster.com/?88019 He was my North, my South, my East and West, My working week and my Sunday rest, My noon, my midnight, my talk, my song; I thought that love would last for ever: I was wrong. The stars are not wanted now: put out every one; Pack up the moon and dismantle the sun; Pour away the ocean and sweep up the wood. For nothing now can ever come to any good. -W.H. Auden Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2005 Report Share Posted April 6, 2005 > Is there any advantage (aside from the important > environmental advantage of buying in bulk and not > using cans) to soaking over canned? Rowena, this is not specific to soaking, but my pressure-cooked chickpeas just taste much better than canned. They're more tender while still holding their shape, and they make the best hummus. One health advantage is that canned beans usually contain a lot of sodium, which you can reduce or leave out if you cook your own. Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2005 Report Share Posted April 6, 2005 The difference I notice is the bean doesn't seem to have the flavor of the seasonings and rest of the dish when using canned beans. That might only be slight and I'm not sure it's worth the difference. I don't like the salt content in canned foods, so that's my main reason not to use any that I don't have to. I have a sensitivity to it. But, that's just me. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2005 Report Share Posted April 6, 2005 well, I find it a lot cheaper. but then, I realize not everyone worries about budget as much as I do. I use canned chick peas, but for everything else I soak my own. Somehow, I prefer the canned chick peas over my own, (mine seem too gritty. Maybe I undercook them?) but the other ones seem over cooked to me when they come in a can. -m --- " A. Kirk " <rowena28 wrote: > Is there any advantage (aside from the important > environmental advantage of buying in bulk and not > using cans) to soaking over canned? > > Rowena Messenger Show us what our next emoticon should look like. Join the fun. http://www.advision.webevents./emoticontest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2009 Report Share Posted May 29, 2009 Protein info is in US govt. nutrition website. you can google and see. you can keep the sprouted beans in refrigerator. i keep sprouted beans in refrigerator for several days. ________________________________ K <arwenavery Thursday, 28 May, 2009 2:13:55 AM Re: soaking beans Hi Kirwan I used to sprout in my last house and stopped because i kept forgetting about them and going away for a few days...NOT a nice smell lol im just wondering where you got the info on 1 1/4 of dry beans as 75gms of protein? I used to calculate that it was approx 7gms per cup dry for lentils and 14gms for mung beans. Im also of the 'had to eat meat to get stable variety' and trying to find protein sources that arent eggs, soy or wheat [irish] Karen , Kiran Agarwal <kiranagarwal2@ ...> wrote: > > Sprouting beans: > Spread beans on a plate or white sheet and remove and foreign matter, such as twigs and stones. > Put beans in a pot. Cover with water. > Wash the beans by rubbing with your hands, changing water several times. Soak beans in about three times the water. 1:3. > Time: minimum 12 to maximum 24 hours. Change water once or twice. you may see some beans such as moong beans sprouting during soaking, specially when soaking for 24 hours. > Decant the water. Beans will be wet. cover and leave overnight. You will see that some beans such as moong beans sprout easily. Some require 24 hours and longer to sprout. > You want the sprouted part to be larger, easy! cover the soaked and decanted beans with a plate and put some weight on it. > I take a mixture of several types of beans. I buy them from Indian store. Moong, lentils, chick peas, tur, black eyed beans, kidney beans etc. I soak beans in morning, decant water in evening and cover the beans. Next morning I cook in pressure cooker. > Kidney beans and chick peas take longer to cook. Moong and moth beans do not require pressure cooker, they cook much faster. > As I have mentioned earlier, 1 and 1/4 cup of dry beans provide me with 75 gms of proteins. > experiment. i love to expriment. > kiran > > > > > Explore and discover exciting holidays and getaways with India Travel http://in.travel./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2009 Report Share Posted May 29, 2009 Kiran, what a great set of instructions, thanks! I am curious what you do with your sprouted beans--do you just cook them like regular beans? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Kiran Agarwal <kiranagarwal2 Wednesday, May 27, 2009 4:39:09 AM soaking beans Sprouting beans: Spread beans on a plate or white sheet and remove and foreign matter, such as twigs and stones. Put beans in a pot. Cover with water. Wash the beans by rubbing with your hands, changing water several times. Soak beans in about three times the water. 1:3. Time: minimum 12 to maximum 24 hours. Change water once or twice. you may see some beans such as moong beans sprouting during soaking, specially when soaking for 24 hours. Decant the water. Beans will be wet. cover and leave overnight. You will see that some beans such as moong beans sprout easily. Some require 24 hours and longer to sprout. You want the sprouted part to be larger, easy! cover the soaked and decanted beans with a plate and put some weight on it. I take a mixture of several types of beans. I buy them from Indian store. Moong, lentils, chick peas, tur, black eyed beans, kidney beans etc. I soak beans in morning, decant water in evening and cover the beans. Next morning I cook in pressure cooker. Kidney beans and chick peas take longer to cook. Moong and moth beans do not require pressure cooker, they cook much faster. As I have mentioned earlier, 1 and 1/4 cup of dry beans provide me with 75 gms of proteins. experiment. i love to expriment. kiran ____________ _________ _________ __ mel8239 <shaggypoo.chaos@ btopenworld. com> Tuesday, 26 May, 2009 3:59:43 AM Re: I am vegetarian Oh that is funny Maggie. Maybe we could learn abut sprouting together. Does anyone know of a simple guide? Or would you talk us through it? I could get going this weekend. Mel , Maggie Vining <Maggie.Vining@ ....> wrote: > > You know what is funny? I found out about RR several years ago > because I was researching how to sprout beans at home. There was some > sort of ad or link to an article that Kathleen wrote on the side of > the web page on sprouting. I was so distracted by RR that I forgot > about sprouting beans. > > I would love to sprout beans at home, as well as learn how to dry my > own fruits and veggies. > > Maggie > > On Mon, May 25, 2009 at 10:25 AM, mel8239 > <shaggypoo.chaos@ ...> wrote: > > > > > > hi Kiran > > > > I've always wanted to sprout beans, but never have. This past week I had > > delicious sprouted lentils which I found even better than non sprouted. > > > > I have heard Kathleen say that it is very possible to do the program well as > > a vegetarian. > > > > Could you expand your sources at all? > > > > Mel > > > > , Kiran Agarwal <kiranagarwal2@ > > > wrote: > >> > >> hi Lucy, I am vegetarian and i meet my requirements using sprouted beans. > >> I sprout beans at home. > >> Kathleen has mentioned in the past that for vegetarians maintaining > >> proteins is a difficult task. > >> I also find it difficult to maintain the required protein amounts. > > > > > Cricket on your mind? Visit the ultimate cricket website. Enter http://beta. cricket.. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2009 Report Share Posted May 30, 2009 Kiran [or anyone]... I'm doing the soaking & rinsing thing, early tomorrow I will want to do sprouting. My [2 different types] of lentils are in two separate glass containers. Do I drain them & leave them in these containers, or do I need to spread them in a thinner layer on a plate say? Do they need to be on paper towels or something moist? I don't get what you mean about covering with a weighted plate either, although maybe it's them being in a jar that's making that impossible or at least irrelevant? Thanks! Don't laugh [too much] Mel , Kiran Agarwal kiranagarwal2 wrote: > > Sprouting beans: > Spread beans on a plate or white sheet and remove and foreign matter, such as twigs and stones. > Put beans in a pot. Cover with water. > Wash the beans by rubbing with your hands, changing water several times. Soak beans in about three times the water. 1:3. > Time: minimum 12 to maximum 24 hours. Change water once or twice. you may see some beans such as moong beans sprouting during soaking, specially when soaking for 24 hours. > Decant the water. Beans will be wet. cover and leave overnight. You will see that some beans such as moong beans sprout easily. Some require 24 hours and longer to sprout. > You want the sprouted part to be larger, easy! cover the soaked and decanted beans with a plate and put some weight on it. > I take a mixture of several types of beans. I buy them from Indian store. Moong, lentils, chick peas, tur, black eyed beans, kidney beans etc. I soak beans in morning, decant water in evening and cover the beans. Next morning I cook in pressure cooker. > Kidney beans and chick peas take longer to cook. Moong and moth beans do not require pressure cooker, they cook much faster. > As I have mentioned earlier, 1 and 1/4 cup of dry beans provide me with 75 gms of proteins. > experiment. i love to expriment. > kiran > > > > > > ________________________________ > mel8239 <shaggypoo.chaos > > Tuesday, 26 May, 2009 3:59:43 AM > Re: I am vegetarian > > > > > > Oh that is funny Maggie. > > Maybe we could learn abut sprouting together. > > Does anyone know of a simple guide? Or would you talk us through it? > > I could get going this weekend. > > Mel , Maggie Vining <Maggie.Vining@ ....> wrote: > > > > You know what is funny? I found out about RR several years ago > > because I was researching how to sprout beans at home. There was some > > sort of ad or link to an article that Kathleen wrote on the side of > > the web page on sprouting. I was so distracted by RR that I forgot > > about sprouting beans. > > > > I would love to sprout beans at home, as well as learn how to dry my > > own fruits and veggies. > > > > Maggie > > > > On Mon, May 25, 2009 at 10:25 AM, mel8239 > > <shaggypoo.chaos@ ...> wrote: > > > > > > > > > hi Kiran > > > > > > I've always wanted to sprout beans, but never have. This past week I had > > > delicious sprouted lentils which I found even better than non sprouted. > > > > > > I have heard Kathleen say that it is very possible to do the program well as > > > a vegetarian. > > > > > > Could you expand your sources at all? > > > > > > Mel > > > > > > , Kiran Agarwal <kiranagarwal2@ > > > > wrote: > > >> > > >> hi Lucy, I am vegetarian and i meet my requirements using sprouted beans. > > >> I sprout beans at home. > > >> Kathleen has mentioned in the past that for vegetarians maintaining > > >> proteins is a difficult task. > > >> I also find it difficult to maintain the required protein amounts. > > > > > > > Cricket on your mind? Visit the ultimate cricket website. Enter http://beta.cricket. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2009 Report Share Posted May 31, 2009 Drain them and leave them in the same containers. Cover the container. Leave for 12 hours aproximately. You will get it. Kiran ________________________________ mel8239 <shaggypoo.chaos Saturday, 30 May, 2009 3:16:02 PM Re: soaking beans Kiran [or anyone]... I'm doing the soaking & rinsing thing, early tomorrow I will want to do sprouting. My [2 different types] of lentils are in two separate glass containers. Do I drain them & leave them in these containers, or do I need to spread them in a thinner layer on a plate say? Do they need to be on paper towels or something moist? I don't get what you mean about covering with a weighted plate either, although maybe it's them being in a jar that's making that impossible or at least irrelevant? Thanks! Don't laugh [too much] Mel , Kiran Agarwal kiranagarwal2@ ...> wrote: > > Sprouting beans: > Spread beans on a plate or white sheet and remove and foreign matter, such as twigs and stones. > Put beans in a pot. Cover with water. > Wash the beans by rubbing with your hands, changing water several times. Soak beans in about three times the water. 1:3. > Time: minimum 12 to maximum 24 hours. Change water once or twice. you may see some beans such as moong beans sprouting during soaking, specially when soaking for 24 hours. > Decant the water. Beans will be wet. cover and leave overnight. You will see that some beans such as moong beans sprout easily. Some require 24 hours and longer to sprout. > You want the sprouted part to be larger, easy! cover the soaked and decanted beans with a plate and put some weight on it. > I take a mixture of several types of beans. I buy them from Indian store. Moong, lentils, chick peas, tur, black eyed beans, kidney beans etc. I soak beans in morning, decant water in evening and cover the beans. Next morning I cook in pressure cooker. > Kidney beans and chick peas take longer to cook. Moong and moth beans do not require pressure cooker, they cook much faster. > As I have mentioned earlier, 1 and 1/4 cup of dry beans provide me with 75 gms of proteins. > experiment. i love to expriment. > kiran > > > > > > ____________ _________ _________ __ > mel8239 <shaggypoo.chaos@ ...> > > Tuesday, 26 May, 2009 3:59:43 AM > Re: I am vegetarian > > > > > > Oh that is funny Maggie. > > Maybe we could learn abut sprouting together. > > Does anyone know of a simple guide? Or would you talk us through it? > > I could get going this weekend. > > Mel , Maggie Vining <Maggie.Vining@ ....> wrote: > > > > You know what is funny? I found out about RR several years ago > > because I was researching how to sprout beans at home. There was some > > sort of ad or link to an article that Kathleen wrote on the side of > > the web page on sprouting. I was so distracted by RR that I forgot > > about sprouting beans. > > > > I would love to sprout beans at home, as well as learn how to dry my > > own fruits and veggies. > > > > Maggie > > > > On Mon, May 25, 2009 at 10:25 AM, mel8239 > > <shaggypoo.chaos@ ...> wrote: > > > > > > > > > hi Kiran > > > > > > I've always wanted to sprout beans, but never have. This past week I had > > > delicious sprouted lentils which I found even better than non sprouted. > > > > > > I have heard Kathleen say that it is very possible to do the program well as > > > a vegetarian. > > > > > > Could you expand your sources at all? > > > > > > Mel > > > > > > , Kiran Agarwal <kiranagarwal2@ > > > > wrote: > > >> > > >> hi Lucy, I am vegetarian and i meet my requirements using sprouted beans. > > >> I sprout beans at home. > > >> Kathleen has mentioned in the past that for vegetarians maintaining > > >> proteins is a difficult task. > > >> I also find it difficult to maintain the required protein amounts. > > > > > > > Cricket on your mind? Visit the ultimate cricket website. Enter http://beta. cricket.. com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2009 Report Share Posted May 31, 2009 Thanks Kiran This is what I shall now do. Mel , Kiran Agarwal <kiranagarwal2 wrote: > > Drain them and leave them in the same containers. Cover the container. Leave for 12 hours aproximately. > You will get it. > Kiran Quote Link to comment Share on other sites More sharing options...
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