How do you cook your beans? I’m especially interested to know if you’ve found a method that uses less energy than 2 to 3 hours on a gas stove.
Jan White wrote:I cook mine in a thermos, a similar process to haybox cooking.
Jan White wrote:
I cook all kinds of stuff this way. Today I'm cooking up a bunch of potatoes and beets to have on hand for meals. Yesterday I made a chickpea and mushroom curry, having cooked a batch of chickpeas in the thermos on the weekend. Every night before bed I put a mix of grains in one of my smaller thermoses for hot porridge in the morning. If I want fluffy grain, I do the same as for porridge, but I set a timer and drain off the excess water before the grain gets mushy. I make some kind of soup pretty much every week in my big thermos, which fits enough for four servings. I absolutely love my thermoses.
Anita Martin wrote:Anyway, as for the question I do soak overnight and pressure cook legumes and will add baking soda next time.
Interesting to see that only Anne Miller adds baking soda. As it apparently softens the skin and reduce the overall cooking time considerably. I am yet to try this out (I ran out of chickpeas or I would have tried today)
Edward Norton wrote:The first time I tried cooking pulses with baking soda was following a Yotam Ottelenghi recipe. I really didn’t like the after taste.
Anne Miller wrote:Tereza and Melissa, I feel you are both right about the freshness of the beans.
Dave de Basque wrote:cook beans (but never lentils) in a pressure cooker. (Lentils sometimes foam up and clog the steam vent, causing the pressure cooker to explode, ask me how I know.) Also, except the lady at the farmer's market selling this year's beans, everyone tells you to pre-soak everything but lentils.
Rebecca Hyde wrote:I like this Weston Price article, discusses industrial methods, traditional approaches, age of the beans, enzymes involved, phytates, type of water used to rehydrate -- lots of things to think about! I love beans, but as I've gotten older they seem harder to digest, so it's been good to learn more about how to process them.