Comments | substitute: saturday night, 0125, perfect beans

substitute

saturday night, 0125, perfect beans

Apr 29, 2007 01:30

As a kid I didn't like beans, mostly. Green beans were okay, but the others were, ugh. Probably this was because of bad textures (my parents had a weird affection for blackeyed peas or red beans with mushy rice), bad flavors (often beans were served with... beans), and some genuinely bad beans. Particularly, overcooked lima beans and sad limp pinto ( Read more... )

food

Comments 8

saturday night, 0325,digested beans nebris April 29 2007, 10:25:19 UTC

Two hours and no fart jokes? lol

~M~

tea_cantata April 29 2007, 10:56:12 UTC

Do you apply the flavouring before or after you've cooked the beans from dry? Also, what's epazote?

substitute April 29 2007, 22:53:25 UTC

The flavoring goes in as the beans are cooking. Just *no* salt or they harden up.

Epazote is a traditional southwest/mexican herb flavoring that, among other things, removes a lot of the gaseous effects of beans.

eris_devotee April 29 2007, 14:07:19 UTC

sounds delicious!

Growing up with a latina (1/2 Mexican, 1/2 Puerto Rican) for a best friend, I was lucky to have good bean experiences at a young age.

maeve66 April 29 2007, 18:18:14 UTC

I completely agree with you about the amount of flavoring that beans not only can take, but desperately need. I swear I use about a large handful of cumin seeds in a bagheer for, say, blackbeans and rice. It's almost hard to put too much flavor in beans.

substitute April 30 2007, 17:19:55 UTC

torgo_x had a professor who was Egyptian, and said that Egyptian cooking always included FEEST-FOOLS OF CUMIN!

Mmm...beans... kasheri April 30 2007, 17:11:31 UTC

It's true, beans need plenty of seasoning. So does tofu, or it's just so much mouth-feel and nothin' to taste. But, I gotta say, you are so much heartier than I in your spice tolerance. I'm a wimp when it comes down to it: no pepper sauce here, thank you very much. Pass the Salsa Gringo.

Another great method for removing the gaseous influence of dry beans: soak them over night, drain and rinse thoroughly. Cook them in fresh water or broth.

Mmmm....beans. As a vegetarian, where would I be without them?

Re: Mmm...beans... substitute April 30 2007, 17:18:54 UTC

I did the rapid soak method + epazote. Put in water, bring to boil for 2 minutes, dump out water. Put in more water, bring to boil, take off heat and cover, let sit for a couple hours. Works great.