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 -
6 answers
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones?
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posted by availablelight
on Oct 24, 2010 -
8 answers
I want to like beans, but the texture is generally too mushy or mealy. What are some recipes that get around this?
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posted by Wossname
on Aug 9, 2010 -
21 answers
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!
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posted by beerbajay
on Jan 6, 2010 -
23 answers
Should I Eat This? Filter: cooked black beans left in a pot overnight.
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posted by k.
on Nov 7, 2009 -
27 answers
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.
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posted by Muffpub
on Aug 22, 2009 -
8 answers
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 -
9 answers
Please share your cold recipes for salads, succotashes, and soups featuring lentils, split peas, and other legumes.
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posted by HotPatatta
on Feb 18, 2009 -
11 answers
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!
posted by Medieval Maven
on Jun 1, 2008 -
3 answers
Should I try cooking pintos or lentils in my rice cooker? Are there hazards or pitfalls associated with doing so?
posted by namespan
on Jul 19, 2004 -
7 answers
