Forums: January 2010 Kickstart Forum Archive: Beans
Created on: 01/08/10 12:21 PM Views: 1505 Replies: 7
best2bveg Joined: 01/08/10 Posts: 8	Beans Posted Friday, January 8, 2010 at 12:21 PM Okay, I know that this is going to sound really stupid to some people, but, I have never really been much of a bean eater before, so, unless they are fresh, I have no idea how to prepare them and to do with them. I am referring to the ones in cans and bags. Can someone please give me some advice because I know that I should be implementing them into my diet, but am a little lost on the subject.
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LaniMuelrath Joined: 12/30/09 Location: California Posts: 557	RE: Beans Posted Friday, January 8, 2010 at 12:29 PM Hey Best! Welcome to the wonderful world of beans! Here's the scoop: For cans, if possible go low sodium. Rinse. Use! For cooking your own, my preferred method is pressure cooker. I put the beans in the pressure cooker and cover at least double with water. 2 - 3 cups of beans at a time so as not to overwhelm the cooker. Bring to a boil and let soak several hours or overnight. Drain and rinse. This takes much of the gaz-factor out of the beans . The beans will now be partially cooked. Put back in the pressure cooker with a couple of inches of water on top. Bring to pressure, let them cook at pressure for 12 minutes, then turn the heat of ORR if you need right away, you can bring the pressure down and use. Another method is slow cooker, or boil on a stove. In that case I'd do the rinse between cooking sessions for the same reason. And if you are just getting used to home-cooked beans, bean-o - along with the double cooking - will help with the transition! Beans are such a great addition to your diet - they really help with satiety, energy, and getting your skinny on! Lani Lani Muelrath, M.A. CGFI, CPBN the Plant-Based Fitness Expert McDougall Health & Medical Center 5 Minute Fitness & Plant-based Blueprint www
	Edited 01/08/10 12:31 PM Quote | Send PM | Link | Top | Bottom
Jeannie1455 Joined: 01/08/10 Location: Connecticut Posts: 19	RE: Beans Posted Friday, January 8, 2010 at 12:31 PM I am not much of a bean person either but most of the recipes on this site do tell you how to use the beans. I find I really need to rinse all the beans well.
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shanna Joined: 12/30/09 Posts: 287	RE: Beans Posted Friday, January 8, 2010 at 12:40 PM No--not really stupid at all! Beans in cans are the easiest thing ever. Just drain and rinse them (to remove extra salt and reduce gas-causing). If you are adding them to a stew or recipe, that's it. If you are having them alone, say in tacos or as a side dish, just add a little water or vegetable broth, and season them however you like and warm them through. I like lots of black pepper, or a little chile powder and lime, etc. Usually they are already plenty salty. Vegetarian "refried" beans are the same--except there's no rinsing or draining. I usually heat these gently in a pan with a little water or broth to thin, then add seasonings to taste. Dried beans are also easy to do if you plan a little bit ahead. And they freeze well, so I make big batches to thaw or keep fresh at the beginning of each week. It's a Sunday tradition. This formula works for any bean from kidneys and pintos to chickpeas (the smaller beans like black-eyed peas and lentils take much less time, and may not need to be soaked, though it doesn't hurt to soak them): Sort and pick-through beans by spreading them on a cookie sheet or large platter, etc. Very occasionally you'll find a small rock or bad bean to discard. Rinse the beans. In a large pot or bowl place beans and water to cover by several inches. Choose a pot or bowl with enough room for beans to expand. They swell up alot as they soak. Soak for several hours or overnight. The longer you soak, the quicker they are to cook. I wouldn't soak more than a day though. Important: DISCARD soaking water and rinse soaked beans thoroughly. This reduces gas, by rinsing away the oligosaccharides (natural sugars) found in beans. Rinse pot too, if you used that for soaking. Put beans with fresh cold water enough to cover by two inches on the stove, cover and bring to a boil. DO NOT ADD SALT, as it toughens the beans. But you can put in chopped onion, garlic, carrots, celery, any herbs you like, etc. Once the beans come to a boil, reduce heat so they are simmering. Replace cover and cook for 1-2 hours (depends on the bean, just check them after an hour and see where you are), stirring occasionally. When they are tender, salt to taste (and soy sauce works great for that). I like mine a little soupy, but you can use less water, drain after cooking, or whatever. The process is basically the same for a slow-cooker. Just put them in with water and whatever aromatic veggies you like, and let 'em cook several hours until tender. You *can* overcook beans, but it actually doesn't seem to matter much.
	Edited 01/08/10 12:44 PM Quote | Send PM | Link | Top | Bottom
shanna Joined: 12/30/09 Posts: 287	RE: Beans Posted Friday, January 8, 2010 at 12:45 PM ha ha, we all answered at the same time. that should help you out!
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VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: Beans Posted Friday, January 8, 2010 at 1:04 PM I soak dry beans a MINIMUM of over night and change the water a MINIMUM of once. I bring them to a boil once, boil for 10 minutes and rinse a second time. Then I put them in the crockpot for a day. This gets rid of many of those pesky polysaccharides that cause the gas, and softens their natural fiber. This sounds like a lot, but here is my last tip, and this really reduces the weekly labor of beans: Get three large crock-pots. You can do the soak, boil and cook steps in the same crock. Use all three on your day off, and freeze the beans in quart sized freezer bags. You are stocked for a week or two, and they will be much less gassy than what you get in the can. During your transition, try giving yourself a 24 hour break between beans. This will go a long way toward helping your body adapt naturally. So have a bean soup for dinner, then take leftovers in your lunch the next day. For dinner the second night, have a vegetable and pasta dish with some cornbread, maybe. Then take those leftovers for your lunch on day 3. Dinner on day 3, back to a bean dish, chili maybe, or Melungeon Stew. www
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Julia Joined: 12/28/09 Location: California Posts: 44	RE: Beans Posted Friday, January 8, 2010 at 6:35 PM This tremendously helped me out thanks guys. When I have always cooked beans it has been the taco bell refried can kind at grocey stores. . Because I thought you know even though there from fast food there beans so they must be good. I have recently learned I was wrong. Also they might contain lard. Ewww. So I need to move on too new beans that are healthy. So this post helps me out a lot. Thanks.
	Edited 01/08/10 6:35 PM Quote | Send PM | Link | Top | Bottom
iowagirl69 Joined: 12/29/09 Location: Des Moines, IA Posts: 16	RE: Beans Posted Friday, January 8, 2010 at 7:52 PM One thing I've done for a long time for a substitute for the canned refried beans is warm up cooked pinto beans (drained & rinsed), add some tomato sauce, then some jalapenos or onions or just some spices & blend them with the hand blender. You can do the same with black beans. Sometimes I use it as a bean dip too! Done it this way for years & always know it is 100% vegan! Rebecca Ingham Making the world healthier, one person at a time! www.ExtremeHealth4Life.com www email
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