Converting 1 pound dried beans to ?Cups of Cooked beans?
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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 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 Morecooking with dried beans
Comments (22)I pick and sort for stuff in my dry beans. Much cleaner then they used to be I've noticed. Used to be a pebble in most every bag but I've not found a rock or dirt clod in years. Still a weed seed now and then. I rinse them to remove dust. Chop up an onion into a pot of water and add the beans. Bring to a boil and then simmer for a couple hours. Got beans! More gas then those that soak them but gas is good for your digestive system. After two hours you have cooked but firm beans. Six or eight hours and you have soft beans. Reheated the next day and you have bean mush... my favorite! When they break down they take on lots of liquid. Use low heat and stir often when reheating soft beans as they burn to the bottom of the pot. In a hurry? Nuke them with some water for about 20 minutes for a pound package with two cups of water. Check after ten minutes and add more water if needed. Use fresh beans! After a year beans take on a bitter flavor. My grandfather taught me to throw out last year's beans as they are not worth eating. Watch where you buy them... I grabbed a package without looking at Meijer's and they were over a buck a pound! Local grocer is about half that price... not that fifty cents kills my budget. I'm eaten several pounds of dry peas recently cooking them the same as the beans. I'm using up some ham but a couple drops of liquid smoke would do as well for flavor. I love a sliver of habenera pepper... not enough to make them hot but it gives a nice tangy note. I think dry lentils are my most common food of these types. Just lentils and an onion makes a good filling energy providing food. A side note I just past the 15lbs lost mark from about the start of last November. A couple holidays and many beers so I'm really happy with my diet. Beans, peas, lentils, and rice have been major "filler" foods that help me feel full with lots of energy for work. Wing your chili and never look back! I love kidney beans and cabbage with hot peppers... some cumin and you could call it chili. Garlic if you want it sweet. Good tomatoes really help but I've used a squirt of ketchup when in a hurry. Either I've got a magic touch or chili is really hard to make bad. I make everything from skillet chili which has almost no liquid to chili soup that is mostly liquid. If I made vegatarian chili for someone I'd probably go a half pot of tomatoes, quarter pot of beans, some onion, squash, couple mildly hot peppers, bit of garlic, few shakes of cumin, tablespoon of chopped cumin seed, and maybe a handful of corn. I salt and black pepper it to taste at serving time. Making for just myself I pour on the hot peppers but that is my taste. good luck! : ) lyra...See MoreDried Black Beans
Comments (13)We love beans and black beans are often on our menu. I usually do a Cuban Black Bean recipe. I am not going to type out the recipe because you can find it at the link below but basically it is so easy to cook bake beans and add a few condiments to make them even better. Since we are bean lovers, I actually can my own dried beans. They are easy enough to cook but sometimes at the last minute DH will say "Let's have black beans tonight" or I'll just feel like some pinto's and cornbread so all I have to do is go to my pantry and get a jar off the shelf. This thread is pretty timely as I just finished canning black eyed peas, black beans and pintos. The other jar there is strawberry jam. You do have to have a canner because you can't just water bath beans, but they are easy to can. In brief, all you do is Soak overnight, cook thirty minutes, put into hot jars with 1 tsp salt (optional) and pressure can. It is important not to overfill the jars because you need some room for the beans to expand and you don't want it to be so packed full of beans that it is to dense to process correctly. Don't follow the directions above, but check any good canning website including our Harvest forum for the accurate directions. I pack mine in pints because they hold enough for my husband and I each to have a serving with a meal. If we are having say just cornbread and beans, then I open two jars because we love beans. Here is a link that might be useful: Taste of Cuba...See More- last yearlast modified: last year
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