I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist
on Dec 14, 2013 -
The recipe says "2 cups dried cannellini beans, soaked overnight". Does it mean 2 cups of the beans after soaking, or before soaking? [more inside]
posted by under_petticoat_rule
on Nov 13, 2013 -
I have made it to middle age without realizing that other people are capable of holding in their flatulence until a time and location where it can be expelled without offending greater society. My body does not work this way. After a small window of warning, they just. Come. Out. Am I a freak of nature? How did my bowels never learn this marvelous trick? [more inside]
posted by anonymous
on Oct 9, 2013 -
The pinto beans have been "soaking" for about 36 hours at room temperature. I opened the pot and saw that the beans have expanded past the water level, and the ones on top (out of the water) have sprouted. I know some people eat sprouted beans on purpose. Is it OK that the soaked beans have been exposed to the warm/room temperature air for maybe 24 hours? [more inside]
posted by domnit
on Aug 31, 2013 -
Are vanilla beans typically or ever grown with commercial pesticides or fertilizers? Assuming you prefer certified organic stuff when possible, are vanilla beans worth getting organic? [more inside]
posted by skjønn
on Jul 9, 2013 -
My lust for a Chemex has finally been sated with my birthday this week. Please help me optimise my coffee production from this wonderful piece of apparatus. [more inside]
posted by arcticseal
on May 18, 2013 -
I have a bag of dried epazote for beans. Two problems. First, it's a mix of coarser, stalky material and leaf matter of varying fineness. Should I run it through a food processor to make it uniform (like, say, dried oregano) before measuring? Second, how much (processed or not) should I use to a pound of beans? I've seen everything from 1 tsp to 2 tbsp. One tsp of coarse would be nothing like 2 tbsp of fine, for example.
posted by obiwanwasabi
on May 15, 2013 -
When you tell me the answer, I will likely nut-punch myself for forgetting it. I can play this damned song on the fiddle, yet can't remember it's name.
From like :30-1:38 here
And I know the name of the third reel as well. Little help?
posted by timsteil
on Mar 5, 2013 -
I have a recipe for cold beans soaked in oil and vinegar that I make all the time. Could I can these beans, so that I don't have to prepare them every day? [more inside]
posted by k8lin
on Jan 8, 2013 -
Before I cook dried beans I sort through them usually finding and discarding a clod of dirt, a small stone, or a moldy bean. I have never found a stone in a can of canned beans. Are the canned bean manufacturers sorting the beans before canning? If they are, why can't they use that technology to clean the beans that are sold dried? The tedious sorting keeps me from cooking beans from scratch as often as I'd like.
posted by SandiBeech
on Sep 19, 2012 -
What are some good compendia of recipes that contain meat, but are mostly beans or legumes? [more inside]
posted by KathrynT
on Feb 28, 2012 -
I've recently been forced to switch to decaf because of medical issues (supraventricular tachycardia). I have no interest in giving up coffee completely, and I really enjoy my one cup of decaf per day. I think I'd enjoy it more, though, if I knew I were having the best decaf I could get my hands on. What are the best decaf beans available in Canada? [more inside]
posted by smilingtiger
on Nov 8, 2011 -
Help name my coffee bean company
. I'm very excited about this new venture that I just embarked on. I have all the logistics in place, but I'm still missing a Big piece of the puzzle, the name of the company. My choice for the name was " Una Voce "(one voice), because part of this venture will be to give back to the communities that produce the finest Coffee Beans in the world. These communities still lack some fundamental basics, like clean drinkable water, medical facilities, schooling for both children and adults. I will be funneling back some of the profits to improve the lives of our fellow humans. Two other names that I was thinking about were "One World" or "Human Beans". None of the names I have liked have received positive feedback, so I turn to you. I will keep everyone here posted on my decision and Thanks in Advance.
posted by roastermarv
on Sep 1, 2011 -
Do you know where I can find a concise chart of healthy (maybe traditional?) beans/grains/greens combinations? [more inside]
posted by jenmakes
on Aug 20, 2011 -
What are your favorite Fairway coffee beans? We shop at Fairway regularly, like their coffee but haven't settled into a handful of favorite choices. Opinions?
posted by moedym
on Feb 6, 2011 -
I have a bunch of extra cooked kidney beans (I cooked more than I needed for a soup I was making). I estimate I have somewhere between 3 and 5 cups of cooked beans. What should I do with the extra beans? (Besides overthinking them, of course.)
posted by ocherdraco
on Dec 16, 2010 -
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
posted by availablelight
on Oct 24, 2010 -
Delicious Non-oily Trader Joe's Coffee? We use a superautomatic machine and "dry" or at least non-oily beans work best. We use and love Stumptown Hair Bender but think maybe we should at least try something else from time to time. Trader Joe's seems to have a wide variety of whole bean options at reasonable prices, but I can't see into the cans to determine which ones might be appropriate for our use. Can anyone recommend one of the TJ options for being both tasty and relatively "dry" of bean?
posted by cairnish
on Sep 29, 2010 -
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this? [more inside]
posted by Wossname
on Aug 9, 2010 -
How do I explain a belated e-mail in a professional context? And how does one write a letter of inquiry to someone who already has the job? Bean-plate overthinking inside. [more inside]
posted by anonymous
on Jul 23, 2010 -
Inspired by this
question, anyone have recommendations for great decaf coffee beans?
posted by The Dutchman
on May 27, 2010 -
I planted some dry beans I bought in grocery store. They all sprouted. There were 5-6 varieties, big white ones, black ones, yellow etc. Is there any way for me to know are these going to be bush beans or pole beans? I would like to grow them on my balcony (to cover my wall) and I don't have much space. I would prefer pole or climbing beans, I don't have space for bush varieties. Would I be able to tell the difference when they grow into seedlings?
posted by leigh1
on May 20, 2010 -
UMass Amherst - between '90-'94 - People's Market: I used to get a plate of rice and beans for lunch almost every day for a couple of years from People's and I am CRAVING that exact dish hardcore. I remember brown rice, red wine vinegar as a condiment - but what type of beans and what was in them, if anything? IIRC, it was like $1.00. [more inside]
posted by tristeza
on May 17, 2010 -
I'm moving to the UK for the next three years and have some questions about my identity and language use. [more inside]
posted by iamkimiam
on May 5, 2010 -
Whole Vanilla - what can I do with whole vanilla pods (beans) etc? My sister, who had been living in Mexico just brought me back 10 - 14 whole vanilla beans (they are in plastic so not sure exact number). What wonderful, delicious, useful or creative things can I do with them? [more inside]
posted by saradarlin
on Apr 7, 2010 -
What is so bad about putting beans in chili?
posted by smackfu
on Apr 3, 2010 -
Black beans. WTF? I like black beans, but I can never get them to cook out to be as soft as those from a can. Hope me, axe metafilterz! [more inside]
posted by beerbajay
on Jan 6, 2010 -
Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
posted by k.
on Nov 7, 2009 -
What do I do with two pounds of moong daal that's been sitting in my refrigerator for three months? I'm a hopeless cooking noob on a budget, and I can't really grasp what this stuff even is. [more inside]
posted by Muffpub
on Aug 22, 2009 -
Why do cans of beans usually come in 19 fluid ounce cans in Canada, and 15 ounce cans in the US? [more inside]
posted by synecdoche
on Aug 20, 2009 -
Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi
). Now, I like beans. My question is: why can't I eat those?
posted by evhan
on Jul 26, 2009 -
I am trying to plant a traditional Three Sisters garden
for the first time - corn, beans & squash in the same location as companion plants. Can I put two varieties of squash (yellow zucchini and butternut) in the same planting? [more inside]
posted by Jupiter Jones
on May 26, 2009 -
I soaked some beans, and then put them in a tupperware in the fridge. How long will they hold this way?
posted by TigerCrane
on May 20, 2009 -
When I lived in Chennai, the produce markets had these large fava-sized/shaped beans that were bright purple and white. They were fresh. Sometimes they came in large similarly colored pods, other times there were shelled. They were edible fresh, though we steamed them for sanitation. They were some of the best beans I've ever had, and reminded me more of fresh pea pods than beans, despite their large size. Any clue what they were?
posted by aussicht
on Apr 11, 2009 -