recipes link, pre-soaking, and stale beans

[Guest guest]

In a message dated 2/16/2004 9:52:29 AM Eastern Standard Time,

vegetus writes:

http://www.madcowboy.com/02_VegRecipes.html

Thanks soooo much, Mark! I just hit the motherlode!!! LOL!!!

 

Marilyn

Mom of eight VERY interesting kids, and proud grandma-to-be of TWINS!

 

 

 

[Guest guest]

First of all, I get the digest version of this list, so I'm sorry to not

have answered sooner. I get a copy of all the posts once a day.

 

Couple of things:

 

1) Indians (asian) have been soaking beans (black-eye peas, mung, various

dals) for 5 or more hours, then blending them into pancakes for hundreds of

years. As to beans in my crockette, I've been doing the " no-soak " thing

for six years now (only in the small crockette), with no ill effects (maybe

I'm immune!). I also use a SoyToy where soybeans (and other beans, btw,

kidney too large) can be ground and heated in water to make a " milk " or

" soup " without pre-soaking. 25+ minutes cooking time.

 

I think the issue might be sufficient cooking of the beans, but I don't

know. In my 25 years of being a vegetarian (8-10 mos. vegan now), I've

never heard of any health issue in cooking beans (other then they taste

terrible if not cooked enough, for some). I also used to sprout most beans

(black beans and others can be hard to germinate), and the kidney beans

were among the best. I do know that sprouted beans need less cooking time

and are more digestible (a solution to those who eschew " beano " or eating

enough salads to facilitate better digestive output.....)

 

Finally (on this issue), I think that since the kidney beans have some 100

x " hau " than others, it could be problematic only with them. I'm not an

expert, and it doesn't worry me. If I get the nausea indicated in that

link, I'll reconsider my cooking methods! Interesting article, though. Be

intriguing to investigate this more some day.

 

 

2) I checked the link on the Mad Cowboy website, and it works fine. Howard

had asked me last month to put that page together (lotta new interest in

veg'n alternatives with the BSE find in Washington), and the direct link is:

 

http://www.madcowboy.com/02_VegRecipes.html

 

And do check out Susan's amazing webpage there... I think it's the largest

collection on the 'net.

 

 

3) stale beans... I agree that some beans will get tough to cook. I

usually pre-inspect the batch and pull out the ones that just don't look

good. Ironic, though... similiar issue exists when sprouting beans... ya

just don't know which are still " alive " or 'capable of being alive.'

 

Hope this helps!

 

Best, Mark (owner of six crockpots of varying sizes.... too many visits to

conseignment stores... hard to resist a crockpot fo $5....)

[Guest guest]

Hi Mark,

 

Monday, February 16, 2004, 2:50:00 PM, you wrote:

 

MS> 1) Indians (asian) have been soaking beans (black-eye peas, mung, various

MS> dals) for 5 or more hours, then blending them into pancakes for hundreds of

MS> years. As to beans in my crockette, I've been doing the " no-soak " thing

MS> for six years now (only in the small crockette), with no ill effects (maybe

MS> I'm immune!). I also use a SoyToy where soybeans (and other beans, btw,

MS> kidney too large) can be ground and heated in water to make a " milk " or

MS> " soup " without pre-soaking. 25+ minutes cooking time.

 

I also use ground dals and beans to make dosas, baras etc. I think the

thing is, that they are soaked and then ground and fried. Frying

utilises a very high temperature and besides which I would think that

the process of grinding the beans and breaking them down so much means

that they are rendered safe far more quickly and easily than whole

beans. This is a guess, I haven`t researched this of course. I also

sprout beans and dals but I wouldn`t risk it with kidney beans.

 

Love, Narayani