Converting 1 pound dried beans to ?Cups of Cooked beans?
11 months ago
last modified: 11 months ago
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- 11 months ago
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1st Red Beans -Success! Baked Beans next- Info Needed.
Comments (7)Malna, thanks for that link. It will be very useful. Dave, you helped clear some things up. Thank you very much. NCHFP on their Baked Beans recipe is very unclear and I think it is an especially bad one for those new to canning to use. Recipe with parts truncated: âÂÂAn average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3ü pounds is needed per canner load of 9 pints" an average of þ pounds per quart.â âÂÂPrepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegarâ¦..â âÂÂProcedure: Soak and boil beans as followsâ¦.â âÂÂPlace seven þ-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans.â Processing times there calls for pints 65 minutes & quarts 75 minutes. Nowhere does it state the weight or amount of the beans that the water, spices and seven pieces of meat are flavoring. 7 pieces of meat wouldnâÂÂt do much to flavor the 4 pounds of beans I processed. Both BBB and Bernadine calls for 2 lbs. beans, a similar list of procedures, sugars and spices and 1/2 lb. salt pork. Process times for those two are: Pints - 80 minutes and quarts 95 minutes. This is what I used with bacon instead of salt pork....See MoreCanning 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 Moreno dried beans or pie weights - what to use?
Comments (27)I don't think you can use the rice after it has been used as pie weights. I use small gravel that I have on hand for landscaping, and I washed it thoroughly before storing it for use as pie weights. I also use the non-stick aluminum foil with the non-stick side against the crust. I also trim the corners of the sheet of foil to make it more circular in shape. I would prefer to use another pan inside, but I do not always have one that fits properly....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- 11 months agolast modified: 11 months ago
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- 11 months agolast modified: 11 months agopetalique thanked floral_uk z.8/9 SW UK
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- 11 months agolast modified: 11 months ago
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- 11 months agolast modified: 11 months ago
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petaliqueOriginal Author