Converting 1 pound dried beans to ?Cups of Cooked beans?
10 months ago
last modified: 10 months ago
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- 10 months ago
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Canning dried beans and posole
Comments (6)Posole Rojo Recipe courtesy Food Network Magazine Prep Time: - 1 hr 10 min Cook Time: - 4 hr 10 min Level - Easy Serves: - 6 to 8 servings Ingredients ⢠3/4 cup dried chiles de arbol ⢠4 or 5 dried ancho chiles ⢠6 cloves garlic (2 smashed, 4 finely chopped) ⢠Kosher salt ⢠2 pounds boneless pork shoulder, trimmed and cut in half ⢠2 teaspoons ground cumin ⢠2 tablespoons vegetable oil ⢠1 large white onion, chopped ⢠8 cups low-sodium chicken broth ⢠1 tablespoon dried oregano (preferably Mexican) ⢠1 bay leaf ⢠3 15-ounce cans white hominy, drained and rinsed ⢠Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping Directions Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. I can the Posole for the pressure cooking times appropriate for the pork. Rule is to pressure can for the ingredient that takes the longest, to be safe....See MoreSoaking Dried Pinto Beans?
Comments (1)There are a number of ways to prepare beans and the slow-cooker method you like to use in your favorite recipe is just one perfectly good method. All soaking methods (whether it's the quick or long method) essentially help them to cook faster and help to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans. A better way to increase nutrition, digestibility and to speed cooking time is to sprout them first, which is a method I use. So it's not a one-size-fits-all choice. In fact, I'll sprout them first and then "cook" them in a Thermos or a Thermal Cooker (depending on how many I'm making). The Thermos only requires hot water (and no cooking) and the Thermal Cooker requires bringing them to a boil for a few minutes. So yet one more option if you want to improve the nutrition and save on the cooking energy needed. It's not about what's right or wrong, but about choices. -Grainlady Here is a link that might be useful: The Nourishing Gourmet...See MoreRecipe uses canned black beans I have dried?
Comments (13)A good bean soup is the perfect way to eat something hearty but healthy. Do you have a crockpot? Because bean soup is sooooo easy in the crockpot, and so yummy. It is almost a Sunday tradition at my house, some kind of beans which then makes the house smell pretty good. Just empty the beans from the bag, rinse and sort for any oddballs (rarely) then fill up the crock with water and beans and soak overnight. There are other ways of soaking the beans, and you don't absolutely have to soak them, but this is just a very, very easy way of doing it. Drain the next morning, add 6 cups water, whatever seasonings you like, and cook on high for a few hours. I use unsalted vegetable bouillon cubes, a bay leaf, and a cut up onion and a small amount of garlic. For black bean soup I stick a couple of cloves in some of the onion pieces, and add oregano and cumin. If you're a meat eater, I guess some kind of ham too. In my black bean soup I add celery, tomatoes and a small can of corn, because I like colorful soup. At the end, add 1 TBLSP of either red wine vinegar or lemon or lime juice. Salt to taste. I also top my black bean soup with red pepper sauteed in olive oil until soft and sprinkled with paprika. Tiny pinch of cayenne for some zing. Serve with a dollop of lowfat sour cream and a sprinkle of chopped cilantro if you like it, or parsley. I could type out the whole recipe if that sounds good to you. I avoided dried beans for years and years, but now that I have a crockpot I make them all the time. I make up pots of beans and then put them in pint jars and freeze for instant beans later. They thaw in the micro no problem....See MoreRecipes for Dried Beans - Week 4 September 2013
Comments (13)BLACK BEANS Serves: 8 1 lb dry black beans 1/2 cup extra virgin olive oil 1 large Spanish onion, diced 4 cloves garlic, finely chopped 1 green bell pepper, seeded and cut in quarters or diced 1 tsp dried oregano 2 bay leaves salt to taste Wash beans well and remove any bad beans and debris. Place beans in glass bowl and cover with water and soak overnight. Wash and seed bell pepper and cut in quarters. (You can chop it if you prefer, if you donâÂÂt like to eat it, but do like the flavor it lends, pull the quarters out before eating.). Dice onion and garlic (I use a garlic press). Place the beans with the water in which they soaked in 6 Qt pressure cooker. Add extra water if needed to have 1" over beans. Add the rest of the ingredients. Cook on high pressure for 20 minutes. Cool cooker quickly and check consistency of beans. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy. Some family members like to add a tablespoon of sherry vinegar before serving. Beans can be successfully frozen for a long time. Some cooks prefer to make a sofrito in the pressure cooker first, with the olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. It turns out well done either way ��" do whatever you prefer. If you like, remove about half of soup from pot and puree with a blender, and then return to pressure cooker. Adjust seasoning as needed. Add water if needed for desired consistency. Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, chopped onions, grated cheese, parsley or cilantro, tortilla chips or cornbread. For Crockpot: Soak beans overnight in crockpot, add veggies to the crock or sauté the veggies, then add to the crock. Add oregano, bay leaves, and salt and pepper. Simmer, stirring occasionally, for 3 hours on high or 6 hours on low or until beans are tender but not mushy. For Stovetop: Soak beans overnight in saucepan. Add veggies to the saucepan or sauté the veggies first, then add to the pan. Add oregano, bay leaves, and salt and pepper. Simmer 2 to 2 1/2 hours until beans are tender but not mushy. Stir several times each hour....See More- 10 months agolast modified: 10 months ago
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- 10 months agolast modified: 10 months agopetalique thanked floral_uk z.8/9 SW UK
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petaliqueOriginal Author