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DS9KIE's Photo DS9KIE SparkPoints: (253,084)
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8/1/13 10:49 A

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wow wee that alot of great bean ideas.

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DS9KIE's Photo DS9KIE SparkPoints: (253,084)
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8/1/13 10:49 A

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VSOKOLOVA

the recipe, adzuki bean stew says in the instructions to add 8 cups of water. But it didn't say the that in the ingredient list.

From what I see in recipes they will state if your to use dry beans or cooked. That is what I have seen so far.

I think adzuki bean are less mushy than other beans.

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DESERTJULZ's Photo DESERTJULZ SparkPoints: (81,493)
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7/29/13 12:20 A

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I agree that canned beans are very convenient and do use them on occasion. However, they are not cost effective! I can about 8-12 times as much volume in home-cooked for the same price I pay for one can. Often, I'll cook a large batch, then divide them down into 2-3 serving size containers which I freeze.

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LIZAPOPE's Photo LIZAPOPE Posts: 16
7/28/13 8:55 P

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canned are soooo convenient. I alway rinse. but when I am making soup I will always cook from scratch to get the good bean juices.

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JRRING Posts: 1,473
7/28/13 1:39 P

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what's the thought on low sodium canned? I use Goya...

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7/28/13 12:40 P

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One reason for soaking & draining, or heating-draining-adding fresh water, is it reduces the gaseous factor of most beans. :D

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AARONB81 SparkPoints: (627)
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7/28/13 11:11 A

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I use Mark Bittman's method if cooking beans-- no presoaking; cover beans in a large pot with at least 3 inches of water, bring to a boil then reduce to a steady simmer. Check for doneness at 30 min-- I'd they are at all soft add salt and other seasoning, continue cooking checkingn every 15 min.

Almost every time my beans are almost done at 30 min. Also, how long they take and amount of water depends on how old the beans are and of course size. The broth (especially black beans) is also great in soups.

I don't know the exact answer to your question but it seems it is calling for 2.5 cups of beans to be soaked. Also, beans are not lien grains they shouldn't absorb all the water. You always want at least an inche of water coverage above your beans.

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VSOKOLOVA's Photo VSOKOLOVA SparkPoints: (2,154)
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7/27/13 10:20 P

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Thanks for the suggestions. I'll try watching the heat next time I cook the beans; I'm fairly sure the recipe said to use medium heat, but maybe I'll try low next time. Also maybe I'll look into saving up for a pressure cooker or slow cooker!

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7/27/13 11:56 A

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Oh my! I highly recommend buying a good quality, stainless steel pressure cooker if you're going to eat beans on a regular basis. I can come home from work at 5:30pm, look in the refrigerator & cupboards, and decide I want pinto beans (or black beans, or whatever) for dinner. Put them in the pressure cooker, bring to initial high pressure, turn off, release pressure, drain off the water, rinse, add fresh water, put it back to cook and cook about 30 to 60 minutes and they're done.

If I get brilliant and remember in the morning to start the beans, I'll turn on the cooker until it hits pressure, turn it off and leave it. When I get home from work, I drain, rinse, add fresh water and they typically take less than 30 minutes to finish.

As a vegetarian who uses beans as a major protein source, I cannot imagine being happy in my kitchen without my pressure cooker!

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LIZAPOPE's Photo LIZAPOPE Posts: 16
7/25/13 11:28 P

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2.5 dry beans then soaked.

the ratio of water to dry beans for adzuki seems to be 1:3, ie one cup dry beans to 3 cups water. that's from several different sources.

wondering if the heat was too high and your water boiled off

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VSOKOLOVA's Photo VSOKOLOVA SparkPoints: (2,154)
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7/25/13 10:36 P

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Thanks for the responses, but none of them addressed my question. I'm asking whether the amounts of beans as listed in the recipes of the Forks Over Knives book refer to the amount of beans dry or after soaking. It said "2.5 cups beans soaked" so I used 2.5 cups dry beans, then soaked them, but had to add so much extra water during cooking just to prevent them from burning.

Edited by: VSOKOLOVA at: 7/27/2013 (22:19)
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LIZAPOPE's Photo LIZAPOPE Posts: 16
7/23/13 10:01 P

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okay... first Kathy Hester in The Great Vegan Bean Book says that you boil Kidney beans to destroy a toxin called phytohaemagglutinin or kidney bean lectin. 10 minutes.

Also there is definitely controversy about the need for soaking. Apparently Mexicans never do. with that in mind I cooked the adzuki beans without soaking. I brought them to a boil and turned the heat down to a low simmer, just barely bubbling. I got distracted and didn't check until 60 minutes had passed. They were done and starting to fall apart. I still had some pot likker which almost disappeared as the beans cooled. Next time I would be more vigilant and test for doneness at 45 minutes. For seasoning I used salt and pepper, curry powder (coriander is so expensive) and some chipotle flakes for heat and smoky taste. Oh and I added kale at the end.

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MISS_VIV's Photo MISS_VIV Posts: 12,265
7/23/13 6:01 P

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i use the 'quick cook' method of soaking... like you mention Liza.. boil.. let set for about an hour. rinse and do one more time.. Then continue cooking as required. I haven't 'soaked' beans
really for many years. I don't cook kidney beans, so I don't have a clue there either. I thought maybe somebody had a revelation that I could use...

THANKS



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LIZAPOPE's Photo LIZAPOPE Posts: 16
7/23/13 5:39 P

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only kidney beans need to be soaked because of something in them the needs to be released and washed away. I no longer remember what. All other beans it shortens cooking times. You can also heat the beans to boiling and turn off the heat. Let the beans soak an hour or so. Then cook as usual. The 2.5 c beans to 8 cups water seems generous. Soaking beans for longer than overnight won't do much but as was said would start the fermentation process. And regarding salting the beans before cooking there is some disagreement. Some people say yes, it won't toughen the bean and lengthen cooking times but does improve taste. others disagree. I starting a bean kick- just got heirloom beans from Rancho Gordo so I'll be doing lots of experimenting.

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MISS_VIV's Photo MISS_VIV Posts: 12,265
7/23/13 1:06 P

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does soaking beans do anything to the beans other than speed cooking time?




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KAT321123's Photo KAT321123 Posts: 169
7/23/13 12:18 P

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From what I know of adzuki beans, they don't require nearly as much soaking time as other beans. If any beans are soaked too long, they will begin to ferment. While I would think that longer soaking/fermenting would mean less cooking liquid needed, maybe that's somehow not the case?

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LIZAPOPE's Photo LIZAPOPE Posts: 16
7/22/13 9:52 P

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I don't know but I just got the aduki beans so I'll try the recipe and report back.

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VSOKOLOVA's Photo VSOKOLOVA SparkPoints: (2,154)
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7/17/13 6:03 P

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I recently bought the Forks Over Knives cookbook. Tonight I made the adzuki bean stew. Although I soaked the beans according to the instructions (longer, in fact--2 days) and followed the recipe exactly, I still had to add multiple additional cups of water while they were cooking. I measured 2.5 cups of dry beans, just as the recipe states.

This leads me to my question: in Forks Over Knives recipes, does anyone know if the measurements for beans refers to the dry amount or to a soaked/cooked amount?

Edited by: VSOKOLOVA at: 7/17/2013 (18:07)
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