Have you ever soaked your own beans?

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08-01-2019, 08:31 AM
Sir C

Have you ever soaked your own beans?

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?
08-01-2019, 08:36 AM
Burney

Quote:

Originally Posted by Sir C

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?

Nah. Fúck that. I'm fairly sure there's only so good a bean can be. I might do it for a proper cassoulet or a feijoada or whatnot, but in general, no.

I have been salting my gherkins prior to pickling lately, though.
08-01-2019, 08:40 AM
Sir C

Quote:

Originally Posted by Burney

Nah. Fúck that. I'm fairly sure there's only so good a bean can be. I might do it for a proper cassoulet or a feijoada or whatnot, but in general, no.

I have been salting my gherkins prior to pickling lately, though.

Your loss dude.

How long does this low carb business take, anyway? 3lbs in a week is a bit disappointing. Last night I dreamt I was eating a freshly prepared jambon beurre :-(
08-01-2019, 08:45 AM
Burney

Quote:

Originally Posted by Sir C

Your loss dude.

How long does this low carb business take, anyway? 3lbs in a week is a bit disappointing. Last night I dreamt I was eating a freshly prepared jambon beurre :-(

3lbs in a week is pretty good, I'd have thought. Thats...errr...some kilogrammes, isn't it?
08-01-2019, 08:47 AM
Sir C

Quote:

Originally Posted by Burney

3lbs in a week is pretty good, I'd have thought. Thats...errr...some kilogrammes, isn't it?

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.
08-01-2019, 08:52 AM
IUFG

Quote:

Originally Posted by Sir C

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.

We're going back to imperial measurements, sc, get used to it #Brexit
08-01-2019, 08:54 AM
Burney

Quote:

Originally Posted by Sir C

1.3kg. We've got new scales asnd the glw has set them up in stones. I'm frankly bewildered.

What's to be bewildered by, you dirty foreigner? 16oz to a lb, 7lbs to a clove; 14lbs to a stone; 7 stone to a tod; 8 stone to a hundredweight; 2240lbs to a ton. Simple.

Jacob would be most disappointed in you.
08-01-2019, 08:54 AM
Sir C

Quote:

Originally Posted by IUFG

We're going back to imperial measurements, sc, get used to it #Brexit

Oddly I think I operate in imperial for everything except weight and temperature. I never really got to grips with ounces.
08-01-2019, 08:58 AM
Burney

Quote:

Originally Posted by Sir C

Oddly I think I operate in imperial for everything except weight and temperature. I never really got to grips with ounces.

Studies have shown that people estimate height and distance much more accurately in imperial measures for the simple reason that they are human measurements. Metric is easier to calculate with, of course.
08-01-2019, 09:16 AM
Herbert Augustus Chapman

Been doing it for two years c .. since I got my Type 2 diagnosis. What pleases me,

Quote:

Originally Posted by Sir C

I've always disregarded any recipe instructing me to 'soak the dried beans overnight'. Who's got time for that sort of faffing about when canned beans work so well and so... instantly?

Well I recently tried a Nigel Slater sausage and chickpea job, and decided to experiment with doing it 'properly' with the dreid chickpeas and the soaking and the hours of boiling... the result was a revelation. Texture, flavour, magnifique!

My advice to you all: can the cans and invest in sacks of dried beans. Maybe I mean legumes? Who can say?

being a tightwad, is the sheer volume of beans a dried pack gives once re-hydrated - makes 'em dirt cheap. It won't be long before you go off them. Too sort of floury and they may look different but all taste exactly the same ...FACT!
08-01-2019, 09:19 AM
Sir C

Quote:

Originally Posted by Herbert Augustus Chapman

being a tightwad, is the sheer volume of beans a dried pack gives once re-hydrated - makes 'em dirt cheap. It won't be long before you go off them. Too sort of floury and they may look different but all taste exactly the same ...FACT!

I like flageolet beans best. Are flageolet beans good from dried, h?
08-01-2019, 09:22 AM
Burney

Quote:

Originally Posted by Sir C

I like flageolet beans best. Are flageolet beans good from dried, h?

Do you want my bean fritter recipe?
08-01-2019, 09:24 AM
Sir C

Quote:

Originally Posted by Burney

Do you want my bean fritter recipe?

Why, yes. Yes, I do, thank you.

Does it start, 'First, soak your beans'?
08-01-2019, 09:27 AM
Burney

Quote:

Originally Posted by Sir C

Why, yes. Yes, I do, thank you.

Does it start, 'First, soak your beans'?

Absolutely not. Mash your canned beans. Fry onions, red pepper and chopped green beans until soft. Add these and sweetcorn to the mashed beans. Add enough chickpea flour (Chana - available in most supermarkets) to bind. Season and add onion powder and smoked paprika. Fry until crisp on both sides. Serve.
08-01-2019, 09:28 AM
Sir C

Quote:

Originally Posted by Burney

Absolutely not. Mash your canned beans. Fry onions, red pepper and chopped green beans until soft. Add these and sweetcorn to the mashed beans. Add enough chickpea flour (Chana - available in most supermarkets) Season and add onion powder and smoked paprika. Fry until crisp on both sides. Serve.

So this is a *gulp* vegan dish?
08-01-2019, 09:47 AM
IUFG

Quote:

Originally Posted by Sir C

So this is a *gulp* vegan dish?

to be fair, it does sound a little bit
https://media.giphy.com/media/jorIRs...drnC/giphy.gif
08-01-2019, 09:49 AM
barrybueno

Quote:

Originally Posted by Burney

What's to be bewildered by, you dirty foreigner? 16oz to a lb, 7lbs to a clove; 14lbs to a stone; 7 stone to a tod; 8 stone to a hundredweight; 2240lbs to a ton. Simple.

Jacob would be most disappointed in you.

If someone said their weight to me in kilos I wouldn't have a clue, similar to kph although I can work that out given time. There will always be a place for imperial in our lives imo
08-01-2019, 09:50 AM
Sir C

Quote:

Originally Posted by IUFG

to be fair, it does sound a little bit
https://media.giphy.com/media/jorIRs...drnC/giphy.gif

I suppose if one fried them in lard...
08-01-2019, 09:50 AM
Herbert Augustus Chapman

Not sure which wons are flageolot c. They are all rather pretty though. There is one that resembles a chaffinches egg.
08-01-2019, 09:53 AM
Herbert Augustus Chapman

Quote:

Originally Posted by Burney

Absolutely not. Mash your canned beans. Fry onions, red pepper and chopped green beans until soft. Add these and sweetcorn to the mashed beans. Add enough chickpea flour (Chana - available in most supermarkets) Season and add onion powder and smoked paprika. Fry until crisp on both sides. Serve.

Ooh I can't wait to try this now :-) I've grown rather disaffected with Waitrose bean burgers. I will, of course, use soaked beans not being a lazy cont like you.

how thick should they be b?
08-01-2019, 10:14 AM
Burney

Quote:

Originally Posted by Herbert Augustus Chapman

Ooh I can't wait to try this now :-) I've grown rather disaffected with Waitrose bean burgers. I will, of course, use soaked beans not being a lazy cont like you.

how thick should they be b?

I had them about three quarters of an inch thick, h, but it's up to you.
08-01-2019, 10:16 AM
Burney

Quote:

Originally Posted by Sir C

So this is a *gulp* vegan dish?

I hadn't thought of it as such, but yes. Having said that, last night I had them as a side dish with lamb chops.
08-01-2019, 10:24 AM
Ash

I sometimes add water to baked beans to allow little sausages and baby tomatoes to heat up in the extra juice. :-)

Bean-soaking. :nod:
08-02-2019, 11:33 AM
Maravilloso Marvo

I don't think I have ever been to our Spanish family home and not seen a big bowl of beans being re hydrated on the side. For a long time I thought it was just an ornament on the side in the kitchen.

When it comes to food if the Spanish are doing it, then it is good enough for me.

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