Fun Stuff > CHATTER
A Cooking Thread?
Tova:
We've got one of these types (not this specific brand/model, but the design is much the same).
(click to show/hide)
It's quite effective, and easy enough to clean with a dishwashing brush.
LTK:
I made chili using dry beans - kidney and black. Soaked them overnight and cooked them in the chili for 1.5 hours, but they were still significantly tougher than canned beans and some of the black beans were pretty grainy when chewed. It was still good to eat, I didn't break my teeth on them or anything, but I still think I didn't quite get the intended result.
Does anyone cook with dry beans regularly? What's your experience?
Tova:
If I'm using dried beans for any recipe, I cook them separately and then add them. Towards the end if it's a long cooking recipe. I have a pressure cooker, so that makes it a lot easier (a multi cooker actually, Insta Pot type of thing, but different brand).
If you're not going to cook them separately, I would guess that you would need to add a decent amount of extra liquid to the recipe for the beans to absorb.
Cornelius:
I don't use dried beans often, but it's as Tova says: even if you soak them before hand, you need to add more liquid. Or indeed cook them separately, in which case you can, in my experience, use them much like your canned beans.
Morituri:
With dried beans I find it best to soak them, boil them, let them cool, add liquid, soak them some more, then boil them again. Seriously: Three-day process.
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