I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the o
I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because ther
The way I cook beans (always dry, never canned) is A) I soak them the night before, B) boil just the beans for 45 min, and C) then add other ingredients and coo
When my grandmother would cook dry beans, she always soaked them overnight, and they came out "perfect" in the sense I liked, which was that the beans were soft
I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them. Is thi
I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them,
We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or
My wife just harvested our first batch of beans and is wanting to dry them, so that we may use them for cooking goodness. How can we dry the beans once they ha
I cooked some white beans but they came out kind of crunchy and it seems like every bean had a shell that was loosely attached that made the texture unpleasant.
A few days ago, I started sprouting a batch of lentils. This morning, I took some of the beans, now with 0.5-1 mm shoots growing out of them, tossed them in sal
I'm simmering black eyed peas for the first time. I rinsed them very thoroughly, covered with clean water, and simmered. The water they're in has turned dark
I recently came across some fresh black beans at my local farmer's market. It was the first time I had seen black beans that weren't either canned or dried. I'
If you are making a baked Mexican chicken casserole that uses black beans, what can you substitute for the blacks beans to enhance flavor but not totally change
Can someone please explain why pressure cookers are recommended for recipes that normally require low heat (about 180F). Normal recipes for braises, beans, sto
The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is.
I have been using kombu in my beans for a couple of years and I love it: the beans are more tender and easier to digest, and the pot liquor is richer. I've noti
I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally a
This paella recipe calls for frozen lima beans, but I only have dried baby lima beans. How should I prepare the lima beans beforehand so that I can treat them a
Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (o
It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest