Fitness Minutes: (7,786)
8/25/13 2:34 A
Thanks for all the replies.. LOL to Lala112... its actually not so bad to cook your beans at home. I use a pressure cooker. Pick for any impurities if any, rinse, soak at night and then pressure cook in the morning, that is after 8 hours.
Couple of tips, dont add salt to the beans when cooking. It toughens the beans and also takes longer to cook. Add ginger pieces to the beans while cooking. This helps in digesting the beans better. Another major advantage of soaking the beans at home is you can let most beans sprout. This increases the nutritional value of the beans and also is easier to digest.
Fitness Minutes: (1,946)
63 8/24/13 10:18 A
I have started to add a piece of kombu (seaweed - you can buy it in health food stores) to the pot, to make beans more digestible!
http://www.thekitchn.com/ingredient-spot light-kombu-75445 "To soften beans. The amino acids in kombu help soften beans and make them more digestible. Add a 4-6" strip of kombu to a pot of cooking beans. After an hour or two, the kombu will disintegrate when stirred. (Any stray pieces should be tender enough to eat, or you can remove them.)"
8/24/13 8:45 A
I always rinse canned beans!
8/24/13 8:08 A
I usually cook dried beans in the crockpot, a couple pounds at a time. And then freeze them in 2 cup packs. Kidney beans need a bit of special handling to do in the crockpot though.
Occasionally I'll use canned beans, and I always drain and rinse them. Mostly to remove the sodium, as I don't add any salt when I cook dried beans.
Fitness Minutes: (50,305)
8/23/13 8:06 P
Fitness Minutes: (72,557)
8/23/13 7:42 P
i use canned and typically strain, not rinse, and mash 1/3 of the beans for a better consistency. my son does not like dried beans no matter how long they're cooked.
rinsing will help with salt if that is a concern... but i personally don't mind a bit of moisture left in there.
bean-o works! there's a weed that many south americans also put in their beans which helps digest the enzymes we have trouble with.
Fitness Minutes: (16,207)
8/23/13 3:55 P
If I go for canned beans they are usually kidney beans or chickpeas. I rinse and strain them. Always. My grandmother told me to do so. She said it would prevent bloating and gas. Not sure if this is true, but I will continue the tradition :)
Fitness Minutes: (10,903)
8/23/13 3:42 P
I always use canned beans, and always rinse and strain them before eating. I can't really stand the smell either and I figure it rinses away some of the sodium. Kudos to anyone that can soak and cook their own beans, I'm too lazy for that!
Fitness Minutes: (7,786)
8/23/13 3:27 P
I dont use canned beans regularly since I actually prefer to just soak and cook beans at home when needed. However, I buy canned beans sometimes, mostly black beans. When I open the can, I cant stand the smell neither the mushy-ness so I always rinse the beans in a colander, let the water drain out and then use the beans. This also helps to get rid of the extra salt that canned products tend to have.
I wonder if people just use the beans as is or it is always advisable to rinse and use. The salt is gone but does it drain off any other nutrients? Especially the ones that have seaweed which helps in beans digestion and add some iodine. The best would be not use canned atall but sometimes due to time constraints, I end up using canned. What do you all do? Rinse the beans or use as is?
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.