Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 Hi everyone, I put some haricot beans on to soak last night and forgot about them. When I remembered them this afternoon there was a bubbly foam on top and a slight fermented smell. Barring the amines question are the beans OK to use or should I throw them out. I have never cooked beans before. Any and all advice welcome. Thanks for your help. Caroline Brisbane, QLD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 Hi Carolyn, The beans should be fine to cook. Just drain off all the water, rinse the beans, and refill with fresh water. Then cook and everything should be fine. The " foam " is normal when soaking beans. The water may be slightly fermented, but I don't believe the beans are (since it was only overnight). Enjoy them! LaDonna beans- HELP > Hi everyone, > > I put some haricot beans on to soak last night and forgot about them. When I remembered them this afternoon there was a bubbly foam on top and a slight fermented smell. Barring the amines question are the beans OK to use or should I throw them out. I have never cooked beans before. Any and all advice welcome. > > Thanks for your help. > > Caroline > Brisbane, QLD > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 >I put some haricot beans on to soak last night and forgot about them. When I remembered them >this afternoon there was a bubbly foam on top and a slight fermented smell. Barring the >amines question are the beans OK to use or should I throw them out. I have never cooked >beans before. Any and all advice welcome. Hi Caroline; That sounds normal enough to me. The fermentation thing happens in the soak water, especially in warmer weather. I pour off the soak water, give the beans a good rinse and put fresh water on them for cooking. You can check to make sure the beans are is healthy condition by looking at them after rinsing. If they are healthy, they will have swelled to double their dry-size, be firm still and kind of glowing. They are actually getting ready at that point to sprout into new bean plants. Soaking beans overnight really IS the best way to prepare them for cooking and eating. They cook much faster, AND my understanding is that a soak of a minimum of 24 hours reduces the gas-causing problems by about 75%, and peaks at about 3 days sprouting (if you want to wait that long). Here's an article on the gas issue: http://www.nealhendrickson.com/mcdougall/020800.htm Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2002 Report Share Posted October 22, 2002 Thanks LaDonna, Liam is only eating limited amines and free glutamates at the moment, so since it was slightly fermented and having no information at that moment I decided to start again. Next time I will be better prepared. Caroline - " Tea Cozy " <teacups > Hi Carolyn, > > The beans should be fine to cook. Just drain off all the water, rinse the > beans, and refill with fresh water. Then cook and everything should be > fine. The " foam " is normal when soaking beans. The water may be slightly > fermented, but I don't believe the beans are (since it was only overnight). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2002 Report Share Posted October 22, 2002 Hi Deborah, Thanks for the info. I will bear that in mind but it is too late for last nights attempt. One question though I am trying to make a baked beans recipe I am pretty sure you posted. Though when I made it today it boiled dry. Should I just keep adding more water throughout the cooking period. I couldn't find any Navy beans here, the haricot were the best I could do. Maybe they absorb more water. Otherwise I think my son will like these and that is great. TIA Caroline - " Deborah Pageau " <dpageau > That sounds normal enough to me. The fermentation thing happens > in the soak water, especially in warmer weather. I pour off the > soak water, give the beans a good rinse and put fresh water on > them for cooking. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2002 Report Share Posted October 23, 2002 >Thanks for the info. I will bear that in mind but it is too late for last >nights attempt. One question though I am trying to make a baked beans >recipe I am pretty sure you posted. Though when I made it today it boiled >dry. Should I just keep adding more water throughout the cooking period. Yes! I usually start mine in a large enough amount of water that the potful is quite soupy and watery, keep it covered, and the beans gradually take up the water until the end result is a nice thick gloppy consistency. :-) (in this case, gloppy is good!) I have had to add water on occassion, and that's fine. >I >couldn't find any Navy beans here, the haricot were the best I could do. >Maybe they absorb more water. Otherwise I think my son will like these and >that is great. Caroline, I don't actually know what you mean by " haricot " . To me, that is just the word for bean in French! What is it like? What colour and size? flavour? Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2002 Report Share Posted October 23, 2002 - " Deborah Pageau " <dpageau > > Caroline, I don't actually know what you mean by " haricot " . To > me, that is just the word for bean in French! What is it like? > What colour and size? flavour? > > Deborah > It is a small white bean. I have no idea on the flavour as I am not a bean connoisseur but they had a baked beans recipe on the back of the packet and so I guessed these must be close to the mark. It is funny my dad used to grow navy beans and so I thought they would be so easy to find, but no one had heard of them. I guess dad's beans were all exported to you guys. :-) Thanks for the tips. I had an awful day yesterday and boiling the beans dry was like the icing on the cake but I resurrected some of the beans not stuck on the bottom by adding some more water and simmering them more. I then thickened the sauce a little to make it a similar consistency to what he is used too. He ate them for dinner last night so they can't have been too bad. Thanks for all your help Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2002 Report Share Posted October 23, 2002 >> Caroline, I don't actually know what you mean by " haricot " . >It is a small white bean. I have no idea on the flavour as I am not a bean >connoisseur but they had a baked beans recipe on the back of the packet and >so I guessed these must be close to the mark. I see. I guess it could be just a different name for the same bean. :-) >Thanks for all your help >Caroline My pleasure! I hope they will turn out more to your satisfaction from now on. :-) Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2002 Report Share Posted October 24, 2002 Caroline, Deborah is right. Haricot is just another name for navy beans. This was on a site I came across. " Haricot - Canned baked beans, small white oval shaped also known as navy beans. Need to be cooked for 1.5 hours after soaking. " KIM , " Deborah Pageau " <dpageau@d...> wrote: > >> Caroline, I don't actually know what you mean by " haricot " . > > >It is a small white bean. I have no idea on the flavour as I am > not a bean > >connoisseur but they had a baked beans recipe on the back of the > packet and > >so I guessed these must be close to the mark. > > I see. I guess it could be just a different name for the same > bean. :-) > > >Thanks for all your help > >Caroline > > My pleasure! I hope they will turn out more to your satisfaction > from now on. :-) > > Deborah > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2002 Report Share Posted October 24, 2002 Thanks, I couldn't quite believe that navy beans were unheard of and unavailable, this explains it. Caroline - " Kim " <bearhouse5 > Deborah is right. Haricot is just another name for navy beans. Quote Link to comment Share on other sites More sharing options...
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