| Topic: | Re:Re:slow cookers advice | |
| Posted by: | Philippa Bond | |
| Date/Time: | 22/08/14 10:06:00 |
| Kidney beans are the worst for this although others have a lot of this toxin including the fava bean (broad bean) used to make foules mesdames. (I understand that we are now growing these fava beans in this country to export to the Middle East!) There are supposedly several ways to deal with preparing dried beans. I've always gone with soaking them overnight and then making sure they boil hard for 10 minutes before adding to the pan and cooking until soft. I am going to try and do more bean dishes in the slow cooker this year. It WILL happen this year. Unfortunately I suspect that some of the dried beans in my cupboard have been there for so long that they may never soften and I'll have to use them as baking beans for baking blind pastry cases. Somewhere along the way I became lazy and started using tinned beans. Big bean eaters seem to cook their beans in a slow cooker and then freeze them in tin size portions. Don't put salt in until the end of the cooking process as that can also stop beans from softening. They are a much cheaper protein than meat and are also good in some dishes where you can reduce your meat intake eg the chilli con carne and cassoulet. Anybody else on beans? |