Chanda--bean cooking

[Guest guest]

Chanda,

    Glad to help!  I like using the " quick soak " method to cook beans, because

it's a very short time from the time that I decide what beans I want to cook

until they are ready to

eat or add to a dish!  I have found there are some beans that cook so fast they

go mushy

from this method, but I usually don't try it on anything like lentils, split

peas, chana-dal,

blackeyed peas, or mung beans.  Adzuki beans, too.  Most of the large beans do

well with it, but I know dried soybeans are tougher, usually.  So are (at least

in my experience) navy beans. 

 

    I love all kinds of beans and keep looking for new ones to try.  Once, my DH

said he thought all beans tasted alike, but now we both know that isn't so! 

About a year ago,

I learned that " cranberry beans " (they look like pintos, but have cranberry red

markings on a cream/tan background) are REALLY good in PASTA SAUCE.  I had never

tried or considered using beans in a (red, marinara-type) pasta sauce. 

Cranberry beans seem to

have a very " full-bodied " flavor and a good texture.  When cooking, they put out

an interesting, almost " bacon-like " aroma...at least, that's what I compared it

to when I made them.  Really, really GOOD! 

 

I think it's probable that a person could find a different kind of beans to eat

every day of the year--if you count " bean-family " seeds like lentils, dried

peas, split peas, chickpeas, and so on.  There are so many kinds of beans/

legumes--no one could ever get bored with all that variety available!

 

Peace and blessings!  Happy bean cooking!

--Laura B., in Illinois

 

Re: mayocoba beans

    Posted by: " Puterwitch " puterwitch mariapclady

    Tue Jul 14, 2009 10:01 am ((PDT))

 

Thank you so much Laura for taking the time to write all those

instructions for me!

that was very kind of you.

I copied these to my files.