Dried Beans or Green Veggie?Posted: June 6, 2008
I took my first stroll in the realm of cooking with dried beans yesterday. I decided to do something simple so we went with chili. I set my beans to soak in water with a bit of my yogurt whey before bed the night before and by the time i got around to cleaning out my crockpot and putting them on to cook it was two in the afternoon the next day. This would have been fine had they been canned, but they weren’t, so it wasn’t!
Lesson one: soaking pinto beans in fermented water with black beans will turn everything a gorgeous shade of purple. Do not freak out, it will go away (mostly) by the time your chili is done.
Lesson two: add way more water than you think you need. you are not hard-boiling eggs for goodness sake; you are re-hydrating beans and those suckers can drink!
Lesson three: once you start your beans on the road to sprouting by giving them 18 hours to soak instead of 8-10, they will be alive. I kept reading everywhere that this is how you make them a raw, live food, but it didn’t really sink in until I bit into a fat pinto bean and it tasted like a garden. I’m not sure how to explain it, but it really was a weird experience. It truly tasted like a live part of creation. Crazy.
Lesson four: Dried beans do not cook as quickly as canned ones do. Duh. i should have remembered this! Starting a meal of beans four hours from go time is not a recipe for success. Sorry to break it to you.
We ended up eating at seven and just accepting that it was a bit crunchy, but then I left it on for another three hours and it still has more crunch then I would prefer. Live and learn, I guess!
Do any of you have any bean cooking tips you’d like to share? I’d love to hear them! Thanks!