Don't they need time to absorb the flavors?

I always cook beans to the point of the skins splitting when I blow on them - that's one way to know they're done.

So if I put them in the oven with the sauce components they won't disintegrate? This is the first time I've overcooked beans.

Don't waste more time ... burritos get my vote ... retry your recipe with canned beans, yeah I know ... I did calico beans this weeked ... didn't quite hit the spot; they were good, but not my best.

Infernal beans anyway!

Could you reduce the cooking time in the oven?

I could do anything that might work. I thought that cooking with a small amunt of beans would let the sauce develop, and that last 10 minutes with the rest of the beans added would give it a chance to meld without too badly overcooking. Then they could meld more in the fridge and be gently rewarmed in a crockpot.

Does that sound like an okay idea? Will it just be a mess? Is there a better way to do it, besides quitting and making burritos?

I think that if you strain the beans in a colander, they should be usable in your recipe. I never buy canned beans and do not like the way they taste. I would not try to dry or dehydrate the beans after they have been cooked. If you think you cannot use them without baking them, then cook some more beans. I always have extra cooked beans on hand and use them frequently.

Yesterday I received some Corona beans that I ordered, and these cook faster than other beans of the same size.

Thanks, Lars, but I don't really understand. The beans were strained for sure. I didn't want them to go mushy. They're in the fridge. I need to either make the barbecue beans dish this afternoon, or figure out something else. I can't imagine trying to redry cooked beans. Do people do that? Of course I can use them up without baking, hence the discussion of refritos and burritos. I have some smoked jack cheese which would be great in bean and chees burritos. But I don't really need freezer stock, so that's just a plan B. I'm more interested in Thursday's dinner.

Maybe the millennials are onto something, plllog.

You could make the mushy beans into a hummus.

Bean dip, purée with a roasted meat..... yummy!!!

LOL, FOAS! 'Course I don't have any canned beans...

Nothing will turn Jacob's Cattle beans into chickpeas!

Bean dip is a good alternative to refritos, but I'm not sure what I'd do with half a gallon of bean dip! Oh, but pureeing will reduce not increase volume. I don't know what I'd do with a quart of bean dip.

There's a dog conflict. Not a hot dog conflict, but a little old white dogs conflict. I'm used to somewhat self sufficient pets. Our plans are getting kicked in circles by little old white dogs.

I think I will be bold and just make the beans as planned and hope they endure. These beans aren't supposed to be delicate! But yet they are. But maybe that was a selection of wimps and the others will last?

FWIW, the fresher beans are, the faster they cook, IMPE - and some varieties definitely cook more quickly than others.

Also FWIW, I don't think that shortening the cooking time, if need be, will impact the finished dish that much.

Perhaps I should have written "hummus-like" mixture, rather than simply 'hummus.' But you fill find plenty of recipes for bean hummus. Eg https://www.thevegspace.co.uk/recipe-butter-bean-hummus/

Oh, no! And processed in a machine. No thank-you!

Are you a hummus snob, pillog? 😁

Yep! It's not news here. I grew up on the real deal, and so many people think that bland paste they sell at the supermarket is the real thing. And that you can make chickpeas out of other beans by putting it in a blender. That butter bean stuff, however, sounds like it could be tasty, by another name and prepared by hand....

Thanks to Carol's encouragement, I made the beans. They don't seem any cookeder. Phew! The picture looks thick, but it's just out of the oven, and the top is thickened. It's actually really brothy. I really like this recipe. It's very tasty, and with a quarter cup of maple syrup it has a sweet kind of taste without being sugary.

https://www.gastronotherapy.com/healthy-baked-beans-no-refined-sugar/

So, as you know, I cooked Jacob's Cattle beans that had been in the pantry awhile, instead of the canned beans, and used a chart to know how much to make and how much the finished beans should weigh. It seems right. I had a cup (measure called for) container of my green stock in the freezer which wasn't quite full to mark and I made up the liquid with flat lager (opened and cork bottle). I figured it was too late for any alcohol left to toughen the beans. I didn't have enough whole grain mustard, so filled the measure with Dijon (listed as an alternative). And I used pre-ground pepper. I hate measuring fresh, and I can't tell the difference in cooking. Oh, and my replace canned bean instructions demamded that salt was important to the cooking water for scientific something (not flavor) but there was plenty clinging to the beans, making them salty, so I skipped the salt in the recipe, figuring that the salt would come off the beans into the liquid, and I think that did happen. Otherwise, it's as written. It's really good. ;)

Thank-you all for your input, and a special thanks to Carol for the courage!

Usually, food tastes blandest at tepid. I took a spoonful as I was packaging, however, and it was SO good! I guess it relaxed and tightened up a bit as it cooled. This time, however, it tasted a little ketchup-y from the tomato paste and maple syrup, I think, but I like ketchup so it didn't bother me. When it was hot, the smoked paprika was more forward. I think one could substitute red pepper paste or blueberry paste plus some acid if it's too tomato-y. But there was some toe curling going on. :)

"Usually, food tastes blandest at tepid".

I can't agree with that blanket statement

Many dishes are at their best served tepid. Flavours are sometimes lost in very hot or very cold foods. https://www.seriouseats.com/why-room-temperature-food-is-often-better

I also disagree about disparaging using a processor to make hummus. Whether we're talking chick peas or not, why make life difficult? I'm pretty sure that restaurants and homes throughout the hummus lands are not pounding the tons of the stuff they get through by hand, unless they really have to. If you're prepared to use canned beans in a dish to save time, why not use a processor for the same reason? I've looked at a few recipes by well know writers and can't find any that don't use a processor, although most prefer to avoid canned chick peas.

They look good!!! I could see some lovely duck in there!

Floral, it's the texture! Perhaps a careful cook could get a decent texture out of a machine, but I've never encountered that. I'm all for the machine when it's helpful, but not ever for hummus, or even worse, guacamole. One pro uses a machine for rough, then finishes by hand. I haven't tasted it, but the idea has merit. (I also dislike the texture of canned beans, though I accept their use by other people.)

Re temps, tepid isn't room temperature. It's a bit warmer than one's mouth. “Room temperature“ is cooler. Big difference there. I also could believe that there's variation in how people perceive things, though the article makes it sound like that's not so likely. I was, of course, referring to my own experience, and family who make faces tasting something tepid then love it fully cooled to room temp, or heated up.

What do you consider 'a decent texture'?

The commercial stuff is ver smooth, like face cream, and sometimes aerated even. It's thin and goopy. Ten real deal has body and texture. It's stiffer and has texture. The beans and seeds are made into a paste but not blitzed to smithereens. If you were 10 miles away, not 10,000, I'd make you some.

But the BBQ beans sans barbecue sauce cane out really well, and if some are falling apart, so what, right? It eats well.

FWIW, I always make hummus in my Cuisinart, using the recipe in the Moosewood Cookbook. It comes out thick and very flavorful, and no matter how much I process it, it still has a rather coarse texture.

That's great! That it has texture, I mean.. My aunt destroyed it in her FP. The one true recipe is chickpeas, techinah, garlic, lemon juice, hot water if needed and a drizzle of very good olive oil on top, Flavor comes immediately from the ingredients. There is no excuse for no flavor! I haven't seen my Moosewood in many years (I'm sure it's somewhere here, probably right there with the cookbooks) but I found a couple copies online that agreed. That's real hummus with some decorations, though authentic would be more garlic and less herb. I imagine the parsley would give it texture even if it were overprocessed. You can add anything you want. It does sound good. Omitting the olive oil doesn't ruin it, but according to a neurologist who studies these things, with the olive oil it's good for your brain.

I am seeing my college chemistry phase change diagrams! Ha ha.

You are an experienced cook and will make something delicious.

LOL!

So, just snuck a spoonful. Cold out of the fridge, not ketchup-y, not very sweet, really good, but beans aren't toe curling when cold. Good texture. Hoping it holds on reheating, but currently not mushy.

So, now you need to beat Martha, Chris K. and ATK to publishing the new Go To bean protein recipe! Blog Away. plllog 🔺==> PlllBlog

sign me up!

ROTFL! This was me following online instuctions (until the overcooking, which was all my fault) for substituting dry beans for canned, and using a recipe from a blog to make the beans. I suppose I could make a blllog post about using flat, opened beer, but it would be boring. ;)

humor me:

oven at 375

4-5 slices of bacon, cooked to your liking and set aside, reserve drippings

8 oz sausage, browned in bacon drippings [you could use chunked brown and serve]

3 cans undrained pork and beans

1/2 can or more APPLE PIE filling

1/3 cup of your go-to bbq sauce

2-3 Tbl molasses

mix everything in a 2 quart pan or dutch oven

place in oven, and bake [covered] for 30 minutes

remove cover and bake another 30-45 min [stir it after you remove cover]

enjoy if you dare

apple pie filling sounds off-putting, but does not add the cloying sweetness of sugar

Independence Day BBQ beans

"The commercial stuff is very smooth, like face cream, and sometimes aerated even". Ahhhh, but I've never bought the 'commercial stuff." I make my own. I've also had it in Jordan, Egypt and Greece. Again, not "commercial stuff". And I make it in a processor. I use exactly the ingredients you list. I add some of the chicken peas later in the process to add texture. And it has plenty of flavour.

Well, Floral, I did allow that makes you a superior operator of the machine, as well as Carol. The way you asked up topic, I thought you wanted to know what in my experience made me revile the vile machine. (I actually love my Breville FP for what it does well.) If you can make a proper hummus with your machine, more power to you.

Dave, I could hear my arteries crying in despair just reading that, and I can feel the nitrite headache coming on. :) I don't dare. ;)

Interesting comments about hummus. Looking online I see most trying to achieve the silky smoothness of supermarket brands but with superior flavor. There is some more limited discussion of intentionally leaving texture, all the way to overall leaving them whole, but smashing up a few to hold it together. I might try that.

When I say texture I don't mean lumps. It's more the fibrous natural integrity of the beans that give body to the hummus (or chumus, really, with a long u etc,). Lumps are an option, but ”silky” is gross. It has less flavor specifically because doing that ruins the tickle for the tastebuds, Plus, of course, they stint on the garlic. Whole works too, And note, there are many dishes called ”chumus” which are stews with a base of whole chickpeas, which have nothing to do with the what we're talking about, which is called a ”salad”.

I understand what you mean by texture vs chunky, but I’d say your preference is quite subjective as most recipe developers I’m seeing are specifically going for smooth and creamy.

Smooth, sure. ”Creamy”, no! There's no need for recipe developers with chumus. There's only one recipe.

A couple Turkish friends, two sisters, would argue that is not hummus. It is under the umbrella of 'hummus' but a specific dish. Msabaha/Mashawsha, etc....a half dozen spellings. Hundreds of variations depending on the household/restaurant. Palestinians feel the same. Refica is in Istanbul and always gives the history of various regions. Using a butter bean or any bean is not hummus-ish. It is hummus. Using tahini, (homemade is best), with lemon, roasted garlic, and various spices like sumac is hummus. Not 'ish'.

It has been accepted for years that hummus variations are hummus. Globally.

One opinion that thinks it isn't is 1%.

My local market has a few dozen+ hummus varieties. Work always has a half dozen in rotation. Excellent. Some local small batch, some more commercial. But all are refrigerated, not shelf stable junk full of preservatives.

A Turkish Deli/Market just a block or two West of Katz'sDeli seems no longer. Just a few tables, no waitstaff. Mostly takeout. I used to take all out-of-town house guests. The best table full of shared plates. Msabbaha alone was different than Msabbaha 'plate'.

Plate was creamy silky traditiona hummus, then a warm chunky coarse Msabbaha mixed with blistered cherry tomatoes and green grapes, olives. Then a drizzled thin tahini snow white tahini sauce.

Also many variations.

This is the decade of 'no recipe' recipes. Use what you have on hand. No rules or waste.

My bean dips are hummus because i say so.

Black beans this morning to tender are going in a corn salad and half are going in a black bean hummus because i say so.

The word hummus means chickpea. The word hummus means any kind of dish which features chickpeas. You can call your black bean dip whatever you want but it doesn't make it chickpeas. The hummus salad we're talking about can be served hot or cold, and have whatever you want to add to it, but I'd wager if all those Mediterranean people are calling other things hummus it's because it makes it easier to sell to Americans.

I call hummus garbage. You can make it with what ever bean you want, lol.

"I'd wager if all those Mediterranean people are calling other things hummus it's because it makes it easier to sell to Americans."

There could be something in that theory. But how do you explain the different types they eat and sell to each other in their own countries?

Well Kenji found it worth experimenting and developing, and while it only has a four star rating (I haven't read reviews to see why) it's the recipe I'll try next.

https://www.seriouseats.com/israeli-style-extra-smooth-hummus-recipe

Floral, AFIK, in any Arabic speaking country, if it's called ”hummus” or ”chumus” it features chickpeas. There are two things, the chickpea salad (chickpeas, techinah, garlic, lemon, olive oil) that's endemic to the whole area, hot or cold, and can have all kinds of stuff added, or it can be any other dish featuring chickpeas, or it can be a bag of chickpeas. The factory made creamy paste sold in supermarkets is only ”not hummus” as hyperbole. I find it revolting. It's still chickpeas.

Getting back to your pintos, I would make refried beans. However, the beans should be splitting open if done. Crunchy is not good for any bean.

Thanks, Sherry. They're actually Jacob's Cattle beans, and sturdier than actual pintos. I do know how to make refritos, though I will say, I also don't like them blenderized the way restaurants do it nowadays, for the same reason! It turns into spineless gloop.

I've made the Christopher Kimball/Milk Street hummus with dried chickpeas and the directions call for 5 minutes in the food processor while the beans are still warm. It's the hummus that Elery always talks about. We never eat hummus from the store as there are no small shops, only Walmart, Meijer and Aldi.

I don't even like hummus, but it's not the texture or the bean, it's the tahini and lemon. I find tahini astringent and there is always too much lemon. Sour and astringent is not my choice, so I make it without the lemon and add roasted red pepper to help hide the tahini. It's edible but it's also the dish that I'd pass by if there were any other choice. Elery, however, loves it, go figure.

As for the original question, I'd have done exactly as you did and baked the beans. I raised Jacob's Cattle last year and found them to be not as sturdy as son others, but not inclined to turn to mush, rather they get a more "creamy" texture. I like them.

Annie

Thanks, Annie! Turns out the ones that broke apart did their thing but didn't lead the rest into ruin. I just hope the rest like them!

Further details: I'm pretty good a zapping. The beans (single portion) hated it and it lost a lot of flavor, whereas rewarming in the multicooker worked very well.

I'm not a big fan of cold beans in general, but the leftovers were really delicious cold out of the fridge.