Acaraje (similar to vada or vadai etc) are fritters from a batter of soaked ground black eyed peas. The hard part is removing the peels. I gave up rubbing + ri
I'd like to make a colourful dish from mixed dried beans. After soaking the beans overnight they still have rich and varied colours and patterns, but I'm told t
We had some green beans in a chicken dish, and despite being well-cooked, they still squeaked against the teeth. Its not an unpleasent sensation, but it doe
I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water,
So I have read some of the questions and answers regarding soaking and cooking pinto beans and I am still trying to figure out the best process for my needs. I
I had 24-oz. bags of chili mix beans that consist of red kidney beans, navy beans, cranberry beans, and black beans, and which have been stored in our pantry in
Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastro
I use a rice cooker like the one shown below to cook dried mung beans and red beans (Adzuki beans) as well as rice of course. After boiling and cooking, the ri
I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best b
If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook
I cook beans quite frequently, and typically soak them overnight then cook them the next day. I don't find that particularly laborious, so I've always wondered
I’m having a horrible time trying to get beans cooked to be tender and not bitter. Overnight soaking and rapid soak methods aren’
I want to ask that beans are cooked without soaking overnight.What temperature and time is required for perfectly cooked beans without soaking .
How can I use hard water (with a bitter taste) for cooking and especially to soak dry beans. Normally beans do not soak well in hard (bitter) water. In that c
I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night
I'm trying to figure out which dried pulses store the best, as some are reputed to reach a state where they never fully soften. In an old answer by Joe, the US
I recently opened two cans of pinto beans from the same brand (whole foods organic). One can looked perfectly normal with a fair amount of liquid and no visible
After 5 hours of soaking I find my dried kidney beans' skin wrinkled and some split in two, however my main concern is phytohaemagglutinin and the fact now that
I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying
how long must I cook small white navy beans in my soup to get soft? Seems like it is taking too long. So far I have cooked 4 hours!