After I cook soaked dry beans in the pressure cooker and let them cool a bit, a thin semi-solid film forms on the surface of the water. It vanishes when I stir the beans but sometimes reforms. What's it made of? Bean protein? Are there any cool science experiments to be done with it, or practical uses for bean cellophane?
On a whim I bought raw fresh black beans at the farmers market. I simmered them for about 45 minutes, but they're still firm. Can I eat them? [more inside]
I made an enormous pot of beans tonight. Just simple white beans with veggie broth, aromatics, and a beef marrow bone I had lying around, so they are pretty plain but yummy. Unfortunately I didn't think it through and now I am sitting on enough beans to feed me for two weeks. Of course I will freeze some of them but I would love to eat most of them soon. Please share your ideas for what I can do to make my beans varied and interesting. [more inside]
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.
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]
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.
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this? [more inside]
What do I do with dried black eyed peas? [more inside]
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]
Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
dried beans --> canned beans conversion [more inside]
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]
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?
Savory, salty black beans in take out Chinese food... how do they do it? [more inside]
Please share your cold recipes for salads, succotashes, and soups featuring lentils, split peas, and other legumes. [more inside]
Rice and beans for the inexperienced and time-pressed cook? [more inside]
What should I do with these fresh (not dried, not canned) black beans? [more inside]
Tis the season for cold bean salads. Sock it to me. Specifically, if you've got a recipe that calls for Cranberry Beans, I'd love to have it. I have a mess of fresh ones!
What is going on with my beans?! [more inside]
What else can I do with fava beans? [more inside]
How do I make Guatemalan style black beans? Just plain old black beans. [more inside]
How do you cook navy beans so the "outer shell" doens't come off? [more inside]
Should I try cooking pintos or lentils in my rice cooker? Are there hazards or pitfalls associated with doing so?