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Using Dried beans

(13 Posts)
ScubaSarah Mon 28-Jan-13 07:30:39

How about put them to soak in the morning when you leave? They MUST be soaked for at least 8 hours if they are being cooked in the stock water rather than in throw away water. Be very careful not to skip the soaking - they can make you very ill if you do.

chezchaos Mon 28-Jan-13 07:15:49

You can cook them in a slow cooker although the kidney beans will need 10 mins fast boiling in a pan first to kill toxins

stressedHEmum Tue 22-Jan-13 18:32:33

You could cook them at the weekend and either refrigerate for a couple of days until you want to use them or freeze them to use any time.

Unless you use a pressure cooker, dried beans are not a quick food to prepare, they do freeze well, though.

Moominsarehippos Tue 22-Jan-13 18:02:54

I'm worried about pressurised much coming out!

Drladybird Tue 22-Jan-13 14:11:13

I use a pressure cooker to cook the beans and so the process is super quick. The instructions I follow suggest pouring boiling water over the beans, leaving them to soak for one hour and then pressure cooking for 15-20 minutes depending on the size of the beans. It can be a bit of a faff but I made a large batch and then freeze the cooked beans and then take a portion out when I need them. It must be cheaper (and I think they taste better) than canned beans...

Moominsarehippos Tue 22-Jan-13 09:04:06

Three hours?? I don't get home on Tuesdays until 7, so that'll be... 8,9,10 late o'clock supper!

stressedHEmum Tue 22-Jan-13 08:59:11

You have to soak overnight in PLENTY of water. Drain and put in a big pan. Cover the beans to the depth of about 2 inches over the top with fresh water. Bring to the boil and add a bit of butter/splash of oil to control foaming. If the beans are dark coloured (kidney/black/pinto etc.) boil rapidly for at least 10 minutes. Reduce heat and simmer until tender. The length of cooking time depends in the type of bean and their age - older beans take longer. I usually cook mine for at least 3 hours to make sure that they are nice and tender. Only add salt near the end of cooking.

Keep your eye on the liquid level to make sure that they don't boil dry.

mummysmellsofsick Mon 21-Jan-13 19:32:36

It's the soaking water you throw away according to this

mummysmellsofsick Mon 21-Jan-13 19:30:45

Also I believe you mustn't cook the with salt or they'll be tough

mummysmellsofsick Mon 21-Jan-13 19:29:44

Only because dh never puts enough in- they do seem to absorb a lot overnight. I think the bit about throwing the soaking or cooking water is important but I can't remember which so we throw both away!

Moominsarehippos Mon 21-Jan-13 14:44:52

Why loads of water? They don't swell up much do they? I bought them despite DHs protestations (he is convinced that I will kill everyone by beans) loose from a health food shop, hence no instructions!

mummysmellsofsick Mon 21-Jan-13 14:39:01

We soak overnight (use loads more water than you think) throw away the water they've soaked in, boil in pressure cooker for not v long (time depends on the size of beans) then throw away cooking water. If no pressure cooker then it takes much longer to cook them.

Moominsarehippos Mon 21-Jan-13 14:29:09

I have found a stack of dried kidney, blacks eyed, etc beans in the store cupboard. The sell by is fine, but I haven't used dried beans since cookery lessons at school and vaguely remember something about soaking for ages before you use them.

How long do they need to soak, and has anyone any yummy bean salad recipes? I love the ones that look like they have red onion, peppers and vinegarette in them.

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