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> dry goods like beans and rice Rice is relatively quick and easy to boil and cook. However dried beans can take a lot of boiling and soaking to become edible
by bloopernova 7y ago
> dry goods like beans and rice
Rice is relatively quick and easy to boil and cook. However dried beans can take a lot of boiling and soaking to become edible.
I'm not trying to say don't store dried beans, but just be aware of their cooking requirements.
- vorpalhex 7y agoYou can soak them for 24 hours at room temperature before you intend to cook them normally. You can even re-use the soaking water if you need to.
- starpilot 7y agoRed lentils cook much quicker.
- wpietri 7y agoFor dried beans, I recommend Bittman's quick-soak approach. Basically you throw the beans in a lot of water, get them to boiling, and then let them sit for a couple hours. It's equivalent to soaking them overnight. Then cook as normal. Details here: https://www.markbittman.com/recipes-1/cooked-beans-the-quick-soak-way https://www.markbittman.com/recipes-1/cooked-beans-the-quick...
- dcolkitt 7y agoActually most beans don't need to be soaked before cooking.[1] The major exception are kidney beans, which require soaking to neutralize a poison. [1] https://www.seriouseats.com/2014/09/soaking-black-beans-faq.html https://www.seriouseats.com/2014/09/soaking-black-beans-faq....
- samatman 7y agoIt's not a culinary requirement, it just means you don't have to boil them for absolutely ever. A pressure cooker is quite effective if one happens to have one. My experience with most beans-qua-beans is that a pre-soak or pressure is needed or they'll still be somewhat chalky even after 90+ minutes at a boil. Lentils and peas don't have this limitation.
- mrob 7y agoSoaking is not enough to remove phytohaemagglutinin. Phytohaemagglutinin is destroyed by sufficient cooking, which according to the FDA's food safety book[0] means boiling for 30 minutes. Slow cookers do not get hot enough. And it's not just kidney beans; many other beans also contain phytohaemagglutinin, sometimes at dangerous levels. [0] https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf https://www.fda.gov/downloads/Food/FoodborneIllnessContamina...
- peterwoerner 7y agospoonful of minced garlic and crock pot on high for 2-3 hours, easy and tasty.
- eternalban 7y agotry adding a couple of spoonfuls of basic spaghetti sauce. Takes it to another level.
- copperx 7y agoDried beans only need 45 minutes in a pressure cooker.
- kaybe 7y agoOn my small camping gas stove that is forever. Couscous is the best.