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Red Beans
#2044089
01/21/11 05:04 PM
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Joined: Dec 2009
Posts: 3,743
Mr Redneck
OP
Extreme Tracker
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OP
Extreme Tracker
Joined: Dec 2009
Posts: 3,743 |
Do you soak your beans overnite??? When do you salt them??? Why???
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Re: Red Beans
[Re: Mr Redneck]
#2044094
01/21/11 05:06 PM
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Joined: Oct 2010
Posts: 7,402
TooLow
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2010
Posts: 7,402 |
I soak my overnight with salt in the water. That might not be the correct way though.
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Re: Red Beans
[Re: TooLow]
#2044765
01/21/11 09:02 PM
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Joined: Oct 2010
Posts: 772
Big Pa
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Joined: Oct 2010
Posts: 772 |
WE always soak overnight with a little bit of salt in the water. (because that was the way mama did it) If you want some great tasting beans. http://www.pintobean.org/We get all our pinto beans here. You will not believe the difference in taste between these and store bought....
6th generation Texan
All these threats to our way of life> I am starting a new religion. The Temple of the .223
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Re: Red Beans
[Re: Big Pa]
#2046082
01/22/11 05:29 AM
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Joined: Jun 2006
Posts: 21,667
Brandon972
THF Celebrity
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THF Celebrity
Joined: Jun 2006
Posts: 21,667 |
Rut row, I feel a toot coming on...LOL
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Re: Red Beans
[Re: Big Pa]
#2046202
01/22/11 08:19 AM
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Joined: Nov 2009
Posts: 4,617
chalet
Extreme Tracker
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Posts: 4,617 |
WE always soak overnight with a little bit of salt in the water. (because that was the way mama did it) If you want some great tasting beans. http://www.pintobean.org/We get all our pinto beans here. You will not believe the difference in taste between these and store bought.... Nice link, thanks for that. I don't soak mine, cook 5-6 hrs on the stove top. Usually 2#'s of beans, pack of ham hocks or a hambone with trimmings if I have one, 2 jalapeno's, and 1 onion. Salt when it's time to eat. Just make sure you're using a good sized stockpot with a good bottom, otherwise it's hard to keep them from sticking.
Last edited by chalet; 01/22/11 08:20 AM.
Shoot. Eat. Repeat.
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Re: Red Beans
[Re: chalet]
#2051564
01/24/11 01:28 PM
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Joined: Aug 2005
Posts: 1,027
azcoyote
Pro Tracker
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Last time I tried the "Quick Soak" method on the package. Bring beans to a boil, cover, turn off heat and let sit for one hour. Then rinse and cook with your favorite recipe. They came out just fine.
"It'a a sad man my freind who's living in his own skin and can't stand the company" Bruce Springsteen
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Re: Red Beans
[Re: azcoyote]
#2052005
01/24/11 03:45 PM
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Joined: Sep 2009
Posts: 6,074
Justin T
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Posts: 6,074 |
I don't soak, no reason to. Just cook til they're done. I salt my veggies while cooking them before I even put the beans in. Usually cooking with bacon or something, so salt is usually right. I taste the beans when they are done and re-season if necessary.
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Re: Red Beans
[Re: Justin T]
#2070516
01/29/11 11:18 PM
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Joined: Jul 2006
Posts: 110,804
dogcatcher
THF Celebrity
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Joined: Jul 2006
Posts: 110,804 |
Adding salt to the beans after they are cooked will make them softer. http://www.essortment.com/all/drypintobeans_rjtr.htmSeasoning beans vary with personal preference. Do not add salt until after the beans are cooked. Adding salt before cooking will make the beans less tender. Adding chopped onion or fresh garlic while cooking makes very flavorful beans. Salt and seasonings to taste can be added after a few hours of cooking. Simmer for a short time after adding seasonings. We cook ours using a modified chili recipe. Soaked or not, either way works for us. For 2 pounds of beans 1 tablespoon Chili powder 1 tablespoon dried onion flakes 1/8 teaspoon garlic powder 1/8 teaspoon cumin cayenne pepper or fresh jalapeno to taste, about 1/8 tsp is enough cayenne. ham is optional, but no salt pork Cook until tender, and then salt to taste. We cook these when we are too busy to get out the spices. "Cheatin' Beans" use 1 tablespoon of Williams chili powder per pound. Cook until tender, then salt to taste.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Red Beans
[Re: Mr Redneck]
#2071600
01/30/11 12:47 PM
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Joined: Jul 2009
Posts: 448
Scurvy Dog
Bird Dog
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Bird Dog
Joined: Jul 2009
Posts: 448 |
A lot of people have misconceptions about soaking beans. Beans are grouped according to hardness, and not all beans need to be soaked. The softer categories of legumes like Split Peas, Lentils and Butterbeans can be quickly pressure cooked without soaking, but the hardest beans, such as the Soybean, are so hard they need a full 12 hours to rehydrate. Many think the main reason to soak beans is to minimize gas, and while it's true that soaking does help to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans, it's certainly not the primary reason to soak. Probably the most important reason for soaking is that it allows shorter cooking times, and that preserves the most nutrients, so you get the benefits of all the proteins, vitamins and minerals in the beans and maximize their food value. According to the California Dry Bean Advisory Board, there's no need to worry that soaking is going to remove the proteins, enzymes or other nutrients that are stored within the beans. If your family's nutrition isn't enough to convince you to soak those beans, here's another convincing argument; Beans are dirty! Beans go through a series of threshing and sifting processes, but none of these steps include washing because any moisture could cause the beans to mold or start sprouting. So lets be clear, soaking the beans is the only way to clean them and remove the accumulated surface dirt, bacteria, and nasty stuff like insect larva, rodent contamination, and any fertilizer or pesticide residues that might be present -- what the industry politely calls 'field dust' -- none of which you'd likely want to eat. Soaking also allows beans to slowly absorb the liquid they need to cook evenly and completely so they don't split open, lose their skins, or cook only the outer surface while the middle remains hard. Soaking cuts the cooking time by as much as 70%, so most soaked beans will pressure cook in as little as 8 to 15 minutes. That saves you -- and your wallet -- a bit of cash in using less cooking fuel, and that in turn, means that you can help the environment by using less energy with shorter cooking times. If you fail to soak the beans first, a large part of the cooking time (and energy expense) is wasted while the beans rehydrate to the point where they actually can begin to cook and soften, extending the cooking time to 40-60 minutes. And lastly, soaking helps further break down those pesky oligosaccharides, the indigestible sugars that cause gas in beans, as well as removing tannins, phytic acid and tryspin inhibitors.
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Re: Red Beans
[Re: Big Pa]
#2114553
02/13/11 11:16 PM
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Joined: Nov 2005
Posts: 32,602
sig226fan (Rguns.com)
duck & cover
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duck & cover
Joined: Nov 2005
Posts: 32,602 |
WE always soak overnight with a little bit of salt in the water. (because that was the way mama did it) If you want some great tasting beans. http://www.pintobean.org/We get all our pinto beans here. You will not believe the difference in taste between these and store bought.... \ I am going to try me 25lbs tomorrow sir, thank you!
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