Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» How's the Weather Where You're At?
by trolleydriver Today at 3:25 pm

» Northern California & Coastal Valleys - What are you doing this month?
by countrynaturals Today at 2:32 pm

» Coffee Substitute?
by countrynaturals Today at 1:02 pm

» Tomato Questions
by brianj555 Today at 10:57 am

» California's Drought
by AtlantaMarie Today at 10:04 am

» Frames for SFG Beds - Versitile PVC frames for Protection
by AtlantaMarie Today at 10:02 am

» Hello from a 7b zone
by AtlantaMarie Today at 10:00 am

» Third Year SFG in Canada
by trolleydriver Today at 8:31 am

» Newbie from Ayrshire, West Coast of Scotland
by plantoid Today at 7:27 am

» Worm bin?
by robert1938 Today at 6:47 am

» Butterfly Junction
by sanderson Today at 12:08 am

» Biochar?
by sanderson Today at 12:00 am

» Mels book
by sanderson Yesterday at 11:54 pm

» Today's Harvest
by Scorpio Rising Yesterday at 8:20 pm

» N & C Midwest: October 2017!
by Scorpio Rising Yesterday at 8:16 pm

» Any Strange and Wonderful Visitors? Photos please!
by countrynaturals Yesterday at 11:34 am

» My Compost Bin
by SQWIB Yesterday at 7:36 am

» What are you eating from your garden today?
by sanderson Yesterday at 3:38 am

» A great offer for a local SFG,er
by sanderson Yesterday at 3:07 am

» Hello from Gilbert, AZ
by LizDTM Yesterday at 12:21 am

» How to Grow Better Tomatoes
by countrynaturals 10/19/2017, 7:59 pm

» Carrot Week 2017!
by countrynaturals 10/19/2017, 7:54 pm

» Helpful Beetles
by countrynaturals 10/19/2017, 7:45 pm

» Does MM improve with age?
by countrynaturals 10/19/2017, 7:41 pm

» to mulch or not to mulch
by sanderson 10/19/2017, 7:36 pm

» Gardening in Central Pennsylvania, 3rd year SFG
by BeetlesPerSqFt 10/19/2017, 7:19 pm

» Garlic Growing Lovers
by SQWIB 10/19/2017, 5:31 pm

» Gardening & Homesteading Skills Summit REGISTER NOW!
by countrynaturals 10/19/2017, 11:23 am

» How much room for Tromboncino zucchini?
by countrynaturals 10/19/2017, 11:08 am

» Thumbs Up????
by sanderson 10/19/2017, 10:03 am

Google

Search SFG Forum

Question about beans (cooking not growing)

View previous topic View next topic Go down

Question about beans (cooking not growing)

Post  middlemamma on 4/20/2011, 9:45 pm

Here is my dumb question.

When I cook beans I usually cook northern or pinto and I cook them all day with onions and spices and we eat them with cornbread. The beans are WAY cooked easily fall apart, they could be mushed up and refried at this point.

How do you cook beans so they are like you get in the can? I have some recipes that call for canned black beans, and dried are so much cheaper. So are there instructions to cook beans so that they don't get mushy and are cooked but not fall apart soft?
avatar
middlemamma
 
 

Female Posts : 2260
Join date : 2010-04-25
Age : 39
Location : Post Falls Idaho and LOVING it

View user profile

Back to top Go down

Question about beans (cooking not growing)

Post  janefss2002 on 4/20/2011, 10:14 pm

Actually this was a quest for me a few years ago. I found that pressure cooking the beans worked the best. There are many great recipes for pressure cooking beans in books by Lorna Sass.

Here is her website so you can get a feel of her recipes.
http://www.lornasass.com/

Soak the beans overnight and pressure cook with whatever seasonings (or as few as you want) and you are there. I freeze the results in 1 cup and 2 cup amounts for recipes.

jane
avatar
janefss2002

Female Posts : 116
Join date : 2010-03-02
Age : 60
Location : Garland, Texas Zone 7b/8a

View user profile

Back to top Go down

cooking beans

Post  Nonna.PapaVino on 4/20/2011, 10:24 pm

Man, I don't know off hand, I just do it. Obviously from that statement, you know I'm OLD! Actually, black beans seem to cook faster than pintos. Here's what I do: The night before, I pick over the beans, and rinse them well (don't even ask how I know some clods of dirt can sneak past if you don't eyeball every bean!). Then I put them into the pot in which I intend to cook them, add water to about 1/2 to 1 inch above the beans, put the lid on the pot, and ignore them until the next day. Most likely the following day will show the beans have absorbed a lot of the water and will be above the water line, but pour off the water anyway and add fresh water and the seasonings you intend (but not salt) like, onion, any other aromatic vegetable, garlic, whatever. Put pot on the stove and bring to a boil, then turn down and let simmer gently for.....now here's where it helps to be OLD.....enough time to become cooked, but not mushy. My best advice is to start checking them after an hour (also about time to add any salt or tomato products you want to add--both of which can slow the beans' cooking. How long it takes to cook beans depends on several factors, and one of the most variable is: How Old Is the Bean, which translates to, how much residual moisture remains in this mostly dry item. Best indicator for a fully cooked bean is this...take a couple of individual beans into a spoon, blow on the beans, if the skins peel back from the wind from your breath, the beans are done....or you've been eating too much garlic.

Nonna.PapaVino

Female Posts : 1437
Join date : 2011-02-07
Location : In hills west of St. Helens, OR

View user profile

Back to top Go down

Question about beans (cooking not growing)

Post  janefss2002 on 4/20/2011, 10:28 pm

P.S.
I'm saying check out Lorna Sass recipes or cookbooks, not necessarily her "transforming your life" part. Her pressure cooking recipes are awesome. You get the texture of canned beans but you can control your salt, herbs, seasonings, etc. And save money by using dried beans.

Jane
avatar
janefss2002

Female Posts : 116
Join date : 2010-03-02
Age : 60
Location : Garland, Texas Zone 7b/8a

View user profile

Back to top Go down

Re: Question about beans (cooking not growing)

Post  herblover on 5/29/2011, 4:09 pm

Nonna.PapaVino wrote:Man, I don't know off hand, I just do it. Obviously from that statement, you know I'm OLD! Actually, black beans seem to cook faster than pintos. Here's what I do: The night before, I pick over the beans, and rinse them well (don't even ask how I know some clods of dirt can sneak past if you don't eyeball every bean!). Then I put them into the pot in which I intend to cook them, add water to about 1/2 to 1 inch above the beans, put the lid on the pot, and ignore them until the next day. Most likely the following day will show the beans have absorbed a lot of the water and will be above the water line, but pour off the water anyway and add fresh water and the seasonings you intend (but not salt) like, onion, any other aromatic vegetable, garlic, whatever. Put pot on the stove and bring to a boil, then turn down and let simmer gently for.....now here's where it helps to be OLD.....enough time to become cooked, but not mushy. My best advice is to start checking them after an hour (also about time to add any salt or tomato products you want to add--both of which can slow the beans' cooking. How long it takes to cook beans depends on several factors, and one of the most variable is: How Old Is the Bean, which translates to, how much residual moisture remains in this mostly dry item. Best indicator for a fully cooked bean is this...take a couple of individual beans into a spoon, blow on the beans, if the skins peel back from the wind from your breath, the beans are done....or you've been eating too much garlic.

This is the method I use as well, although I don't add anything to the beans. I then freeze them for use is recipes and the freeze/thaw helps to tenderize them a bit more.
avatar
herblover

Female Posts : 577
Join date : 2010-03-27
Age : 55
Location : Central OH

View user profile

Back to top Go down

Re: Question about beans (cooking not growing)

Post  Nonna.PapaVino on 5/29/2011, 6:35 pm

Herblover, great idea, especially if you put up a bunch of pinto beans, then when the urge moves you to brew up some Texas chili con carne, the bean side dish is already available! You may get the drift that I'm not a fan of chili cooked WITH beans, prefering beans served alongside and added by the dinner guests. That way, the beany flavor complements the chili, and isn't overwhelmed by it. Also, leftovers give one the option of Huevos Rancheros the next day: Refry the beans in your big ol' Griswald cast iron skillet. Slop some hot refried beans on a warm corn tortilla or two, top with an over-easy egg or two, slather the creation with a goodly dollop of hot chili and some shredded cheese, and serve with chopped onions, salsa, cilantro, sliced pickled jalapenos on the side. With such a breakfast, I guarantee you can work all morning in the garden with nary a hunger pang, even buillding beds and mixing Mel's Mix with a spade.

Nonna.PapaVino

Female Posts : 1437
Join date : 2011-02-07
Location : In hills west of St. Helens, OR

View user profile

Back to top Go down

Re: Question about beans (cooking not growing)

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum