Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 I noticed that lots of the vegetarian recipes I like most are made with beans...they are making my transition towards vegetarian alot easier (as well as my newfound love of seitan). I am on a pretty tight budget (planning to return to grad school in fall and for now am working at a non-profit, yikes!) so I'm thinking that since I use beans so much it might be more economical for me to switch to dried beans as opposed to the canned ones. I know it is a bit time consuming to prepare dried ones, but it seems like it would be worth it. How long do prepared beans keep in the fridge? Can they be frozen afer they have been soaked and cooked? Any other tips on making dried beans? Jen I know what I believe. I will continue to articulate what I believe and what I believe - I believe what I believe is right. - George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 I freeze beans in baggies and grab for my lunch all the time. I make all my beans from scratch but the canned are good too. Jen Lott <celestial726 wrote: I noticed that lots of the vegetarian recipes I like most are made with beans...they are making my transition towards vegetarian alot easier (as well as my newfound love of seitan). I am on a pretty tight budget (planning to return to grad school in fall and for now am working at a non-profit, yikes!) so I'm thinking that since I use beans so much it might be more economical for me to switch to dried beans as opposed to the canned ones. I know it is a bit time consuming to prepare dried ones, but it seems like it would be worth it. How long do prepared beans keep in the fridge? Can they be frozen afer they have been soaked and cooked? Any other tips on making dried beans? Jen I know what I believe. I will continue to articulate what I believe and what I believe - I believe what I believe is right. - George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Some beans will come out of the freezer having lost their shape, but the flavor is still good. The easiest way to make dry beans (and they are very economical!) is to use a crockpot. I use a crockpot or a pressure cooker, depending how well I've planned, but the crockpot is prety much - dump them in and come home to a great smelling house. Most beans do better if you soak them before cooking, but aside from eans like garbanzos, soy and fava, it's not strictly necessary. Soaking does, however, help mitigate the flatulence issue, as does cooking with a 1 " strip of kombu added to the cooking water. Before you go to bed, put a cup or two of beans in a big container. Cover with maybe 3 times the depth of water (ie if the beans a in a 1 " deep layer, add 3 " of water on top. In the morning, drain them, put them in the crockpot, and put 3 cups of water in for each cup of beans. 8 hours later, you'll be a bean-happy camper... Do not add salt or acidic ingredients until the beans have softened. In fact, I usually just cook my beans completed unadorned, and then reheat in broth or add flavors to go with whatever recipe I am making. If I've been unclear, or if you have any more bean questions, post away! Enjoy those beans, Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Wow, thanks so much! One small question...after I have cooked them how long will they stay in the fridge? I assume I put them in some water so they don't get dry in there. Jen I know what I believe. I will continue to articulate what I believe and what I believe - I believe what I believe is right. - George W. Bush Mail Mobile Take Mail with you! Check email on your mobile phone. http://mobile./learn/mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Jen - I agree it may well be worth it for you to cook beans yourself. I much prefer canned for the convenience myself - if you have Trader Joes nearby they have them really affordable, though not lots of selection. I don't like beans that have added sugar, so I always read labels. I do cook lentils myself, they just don't take so long. I love red lentils for quick prep, but use brown lots, too. I always do a really big batch and freeze half. I just use ziploc bags - little ones inside big ones - you can measure them out into one or two cup amounts so you know how much you have when you are cooking & you can defrost just what you need. I do not cook lentils super soft when I am freezing them - this way I can cook them a bit more at the time I'm using them and they don't turn to mush. I'd suggest giving it a try and see if you feel it is worth your time?! And I'd also suggest not trying garbonzo beans - I don't know why, but I can never get those suckers cooked soft!!?? m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > Wow, thanks so much! > > One small question...after I have cooked them how long > will they stay in the fridge? I assume I put them in > some water so they don't get dry in there. There's usually some " broth " left when they are done; you can store them in there. I don't usually add water for storing them, but the longer they're in the fridge, the more they absorb the liquid, so as you use them - add water to the part you're cooking. I wouldn't keep them in the fridge more than 5 days max myself - if I know I won't use them before then, I put them in freezer. It doesn't happen often though, as I usually just use the crockpot or pressure cooker for the amount I need plus 1 or 2 days' worth. (I eat a lot of beans.) One tip for the crockpot - look for a newer model where the crock comes completely out for cleaning. Trust me, you will be much happier. Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > I'd suggest giving it a try and see if you feel it is worth your > time?! And I'd also suggest not trying garbonzo beans - I don't > know why, but I can never get those suckers cooked soft!!?? Melissa, a pressure cooker will get them soft, but otherwise I haven't had much luck even with the crockpot. So I stick with the pressure cooker for them. *hugs* Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Amy - Great point on the salt/acid...it makes it so the beans won't soften. This goes for baking soda too - apparantly some people suggest putting it in to speed the process - don't! re: flatulence - it has to do with the sugars - after your presoak, be sure and dump the water and rinse the beans, this will help eliminate some of the sugars (the same goes for rinsing canned beans). And Kombu helps with digestion - as do ginger, fennel and a couple other herbs. I like kombu, it has a flavor that you can use with most any recipe...obviously, the other herbs would send you in a specific recipe direction... Also, once you are eating beans regularly, your body is used to digesting them so it isn't a problem. But if you are serving others, it is nice to do these things for them!! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Amy, do they still make pressure cookers?? My grandmother used hers for everything (vegetables and all)...I bet it is still at her house...I've never used one! Such fond memories... m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 Just, ditto on this whole post.... :-) , " melissa_hopp " <hoppmel@c...> wrote: > Amy - > > Great point on the salt/acid...it makes it so the beans won't soften. > This goes for baking soda too - apparantly some people suggest putting > it in to speed the process - don't! > > re: flatulence - it has to do with the sugars - after your presoak, be > sure and dump the water and rinse the beans, this will help eliminate > some of the sugars (the same goes for rinsing canned beans). And > Kombu helps with digestion - as do ginger, fennel and a couple other > herbs. I like kombu, it has a flavor that you can use with most any > recipe...obviously, the other herbs would send you in a specific > recipe direction... Also, once you are eating beans regularly, your > body is used to digesting them so it isn't a problem. But if you are > serving others, it is nice to do these things for them!! > > m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > Amy, do they still make pressure cookers?? My grandmother used hers > for everything (vegetables and all)...I bet it is still at her > house...I've never used one! Such fond memories... Melissa, they do! And, they have double safety mechanisms so they're even safer than the old jiggle top ones (which is probably what your grandmother's was). Look for Kuhn-rikon or Fagor if you want a great one! I love mine and use it at least 4 times a week. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 I think my best friend who is from India and is vegetarian cooks lots of rice and beans in her pressure cooker. I might borrow it from her and see whether it is something I would consider investing in. I do have a slow cooker and use it alot during the winter to make chilis and soups. Jen I know what I believe. I will continue to articulate what I believe and what I believe - I believe what I believe is right. - George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 , Jen Lott <celestial726> wrote: > I think my best friend who is from India and is > vegetarian cooks lots of rice and beans in her > pressure cooker. I might borrow it from her and see > whether it is something I would consider investing in. > > I do have a slow cooker and use it alot during the > winter to make chilis and soups. There is a cookbook out there called " Fresh from the Vegetarian Slow-cooker " by Robin Robertson... I've enjoyed the dishes I've made form it, and it's much more than chilis and soups... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 ....safer than the old jiggle top ones... Yeah - it jiggled, steamed and hissed and on occassion it burst right off!! I may look for one...potatoes would be faster & I might even do beans from scratch again... How does it work for rice? What do you use it for?? m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > Yeah - it jiggled, steamed and hissed and on occassion it burst right > off!! I may look for one...potatoes would be faster & I might even do > beans from scratch again... How does it work for rice? What do you > use it for?? :-) I cook a lot of beans! I also use it on all sorts of veggies (mine came with a cookbook, and I also have a couple of others) and grains, but be prepared for the grains to be a little sticky - it's sometimes easier to get grains out of the oven than a pressure cooker - and you'll need a heat diffuser underneath. I have not tried an Ohsawa pot in the pressure cooker (never saw one) but I've heard they make it a lot more even heat like a rice cooker. Someday! I recommend seeing if your library has " Great Vegetarian Cooking Under Pressure " by Lorna Sass, so you can see the kinds of things you can make in it! *hugs* Amy/C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 At 04:13 PM 5/13/2005 +0000, you wrote: >Amy - > >Great point on the salt/acid...it makes it so the beans won't soften. I cook my belizian breakfast beans (I think I posted the recipe already) with salt and lime juice and they come out great! Very mushy. Veronica P.S. To reduce gas, just have a cup of peppermint tea after you eat. Easy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2005 Report Share Posted May 13, 2005 > I cook my belizian breakfast beans (I think I posted the recipe > already) with salt and lime juice and they come out great! Very mushy. I don't remember seeing Belizian Breakfast Beans... *off to hunt in the files* Hmmm... no luck! Could you repost it, or tell me where it is? The salt/acid can be added, and are in lots of recipes, just usually after the beans have softened. > P.S. To reduce gas, just have a cup of peppermint tea after you eat. > Easy! I will have to try that sometime! Amy Quote Link to comment Share on other sites More sharing options...
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