I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article
Possible Duplicate:How long can I store soaked beans before cooking?Can you preserve canned kidney beans so that they still have their shap
Bean sprouts are a common ingredient in stir-fry recipes, but they don't seem to last very long in my fridge. How can I keep bean sprouts fresh for the maximum
Coffee beans naturally contain caffeine. At the store or in a restaurant, you can choose "decaffeinated coffee". Is really all the caffeine gone or is there ju
All those things you have to soak, you would think you could infuse some flavour during the soaking. I've tried all sorts of ideas, vegetable stock, herbs, spi
Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C. At 20:00 the same day I saw th
How to cook common bean in mess tin in campfire during hikers camp? Each night would be in the other location. The challenge is to first soak the beans and then
Is there any method to take canned beans out of the jar without spoiling the beans, as they are kind of sticking on each other?
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to
Which beans have the most calories per dry-weight? Note: This includes anything someone might refer to as a "bean" and excludes foods that are perishable.
I found a recipe in the local newspaper to make refried beans. It said to soak them for 36 to 48 hours, draining and using fresh hot water several times. Afte
I've heard a few times that adding a pinch of baking soda to the water you use to soak beans/lentils in, reduces the gas it makes you have. I've not do any meas
I've heard from many sources to check beans for stones before soaking/cooking them. I've been cooking with beans for years (mostly black beans, chickpeas and l
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them
I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans
My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a singl
I just got home from work, and tonight is my night to cook. Unfortunately, I just realized this recipe for Mexican beans says I should simmer the beans for 3 ho
I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence.
In a previous discussion, soaking beans in salted water prior to cooking was a suggestion to soften skins. Does this result in less calcium and magnesium conten
I've been looking at recipes to prepare in bulk and store in mason jars for a few weeks. A company called Honeyville Farms sells a bunch of freeze dried stuff f