A Bag Of Bean Tricks

Ingredients

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Preparation
  A bag of bean tricks to help you buy, soak, cook & store dry beans.

Canned beans do not require additional cooking since they have been
thoroughly cooked in the canning process, but there are several ways
of preparing dry beans for cooking. All start with a thorough
inspection for damaged beans and foreign material, then washing in
cold water. The next step, which is highly recommended, is soaking
the beans. This not only helps make the beans cook faster, it also
improves flavor, texture, appearance and digestibility. For maximum
improvement of these factors, it is recommended that the soak water
be discarded and the beans rinsed and cooked in fresh water.

SOAKING TIPS: Hot-soak (preferred) and Quick-soak method.

For every pound of dry beans, any variety, add 10 cups of hot water.
Remember beans will rehydrated to at least twice theri dry size, so
be sure to start with a large enough pot. (Note: up to 2 teaspoons of
salt per pound of beans *may* be added to help the beans absorb water
more evenly.) Heat to boiling, let boil for 2 to 3 minutes. Remove
from heat, cover and set aside for at least 1 hour (quick-soak
method), but *preferably* four hours or more. The longer soaking
time is recommended to allow a greater amount of the gas-causing
properties to dissolve in the water, thus helping the beans to be
more easily digested and lessening the aftereffects. Whether you soak
the beans for an hour or several hours, remember to DISCARD THE SOAK
WATER.

COOKING TIPS: (for each pound of dry beans)

Standard method: Drain and rinse soaked beans; put into a good- sized
kettle. Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2
teaspoons salt. Boil gently with lid tilted until desired tenderness
is reached.

Savory Method: Use standard method (above), but use 2 teaspoons
onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1
Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4
teaspoon white pepper.

* Simmer beans slowly. Cooking too fast can break skins.

* Acid slows down cooking. Add tomatoes, vinegar, etc. last.

* Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans
when cooking in hard water to shorten cooking time.

* At high altitudes, beans take longer to cook. A pressure cooker
helps, but follow manufacturer s directions. [Personal note: Tom says
1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to
cooking them overnight. Don t put too many beans in the pressure
cooker, as they expand: you don t want to plug up the vent hole.)

* Refried beans are made from freshly cooked pinto, pink, red or
kidney beans, mashed and cooked in a skillet with bacon drippings,
lard, oil, butter or margarine.

[ California Dry Bean Advisory Board ] Posted by Shelley Rodgers.
Courtesy of Fred Peters.
 
  Servings: 6
 

Anasazi Bean Spread
Blend together in blender or food processor until smooth. Great for dips or sandwich spread. Source: Arrowhead Mills "The Native Americans" tri fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias     (Upload by user)

Baked Bean Creole
Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til ltender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled casserole & sprinkle breadcr (Upload by user)

Basic Bean Burgers
Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes. In food processor, combine TVP mixture and remaining ingredients except for flour. Pulse until mixture is almost a puree. Dust hands with flour and shape mixture into 6 burgers. Dust them li (Upload by user)

Bean Basics
How many beans to serve how many? As a rough rule, a pound of dried legumes will yield 8 moderate servings. Getting them ready: Spread beans on a big pan or plate and pick out any rubbish especially small pebbles and broken beans. Rinse in a colander. To soak or not? Lentils don (Upload by user)

Bean Burger Ovo
make up the beans, (slow overnight or faster boil & wait) then mash. Add the spices, I added the vege beef bullion as I don t worry too much about the salt. Form into patties ( make sure they are thin) and fry in a non stick pan. I found that mine took quite a while to cook ( (Upload by user)

Baa Yir Deep Fried Yellow Bean Paste
Soak the moong beans in water for 30 minutes; drain. Roll the kaffir leaves into thin cigarettes; slice into slivers. In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball (Upload by user)

Bangkok Bean Burgers With Peanut Cilantro Sau
x Vegetable oil x Flour for dusting x slice peeled cucumber Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Lightly brush both sides of patties with vegetable oil and dus (Upload by user)

Bean Burger
Brown ground beef and onion. Add catsup and Worcestershire sauce. Simmer for 20 minutes. Add kidney beans, garlic powder, chili powder and salt and pepper to taste. Simmer for 30 minutes. Serve on toasted bun and tip with cheese. Randy Rigg     strongServings: (Upload by user)

Bean Burgers 2
Process bread, one slice at a time, in a dry blender to form soft crumbs. M all ingredients together well. Form into 8 patties. Brown on each side n a vegetable oil sprayed non stick skillet. Serve as is or on whole wheat buns with lettuce, sprouts and ketchup, if desired. Per pa (Upload by user)

Bean Burgers Eating In
From "Eating In," The Biosphere Press, Space Biosphere Ventures. Mix all the ingredients thoroughly, either in a food processor or with a potato masher. The cooked beans should be mashed, not pureed, and the mixture should form into balls easily. If the mixture is too (Upload by user)
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Bean Burgers Koss
Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non stick pan until browned on both sides. I consider a serving to be 3 patties. Each serving has 1019 kcal, 6g fat, 206g carbs, 24g fiber(!!!), and 37g protein. Posted by "R. S. Ko (Upload by user)

Bean Burgers By Anita Cecena.
Preheat oven 350 degrees. Saute onions/garlic in stock/white wine. Combine with beans, cracker meal, egg whites, parsley, vinegar, seasonings. Mash well with fork until blended, but not entirely smooth. (Here I depart from recipe...I make up a bunch of hamburger sized patties, fr (Upload by user)
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Bean Burgers
1. Heat the oil in a small skillet and saute the onion and garlic until tender but not browned. Combine with the beans, parsley, crumbs, egg yolks, cream, salt, pepper, and oregano and mix well. 2. Shape into 4 burgers and coat with wheat germ. Chill for 1 hour or longer. (Upload by user)
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Bean Curd With A Deliciously Spicy Sauce
Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot, put in (Upload by user)
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Bean Curd With A Spicy Sauce
Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & th (Upload by user)
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Bean Curd With Carp
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp. Remove the guts and the gills. Score 3 lines on each side of fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove and drain. Fry the carp briefly. Remove and drain. Save some oil in (Upload by user)
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