How to quickly make refried beans (or thereabouts) using Kidney beans?

Question

I've been trying for awhile now to make a bean-like paste for burritos/nachos/etc. akin to Refried Beans I so enjoyed while living in North America. What I've got so far isn't half bad, but I'd really like to improve on this, if possible.

Here's how I do it now:

1. Empty beans into strainer; wash with cold water.
2. Put beans into pan slightly under water and bring to boil.
3. Lightly simmer until beans come out of their shells.
4. Turn heat down to min; Drain off 3/4 of the water.
5. Mash mash mash away.
6. Add spices and mix; let water burn evaporate until consistency is to my liking.

NOTE: I only recently added steps 2-4 in an attempt at mashing the shells better. It has not helped. If I remove those steps, the entire process takes maybe 10 minutes (= happy stomachs :)

No matter how much or long I cook and/or mash the beans (while adding water), the skin never quite "liquidizes" so there are these annoying strainy-blobs that everyone complains about.

I usually use Red and White Kidney Beans or some kind of baked beans in tomato sauce, simply because I don't have to cook them at all i.e. I can eat them out of the can and they taste good :) Perhaps that logic is bad and I should be using other beans (assuming I can find them here) ?

Asked by glenneroo

Answer

This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.

Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.

Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)

Answered by zanlok

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Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?

Question

Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C.

At 20:00 the same day I saw the container covered by white froth. Is it normal for the Chickpeas to develop white froth or was it caused by the heat?

Not sure if that's edible.

Asked by Anisha Kaul

Answer

Yes, it is normal for pulses to develop froth when soaked. I've seen it at lower temperatures and shorter soaking times. They can feel slimy too. This isn't a sign of bacteria development in itself, I think it is caused by the oligosaccharides slowly dissolving in water (but don't remember where I read this, so not 100% sure).

On the other hand, these conditions are also risky. Your chickpeas can have developed bacteria independently of the froth. In temperate regions, soakers aren't a problem, because bacteria growth in them is not especially quick (the 2 hours rule is made tight enough to cover things like meat, and a soaker doesn't even have enough hydrated bacteria food initially). But I have noticed that food I would have had no problem with at 22°C goes bad in short time at 28°C. The relationship between bacteria growth and temperature is not linear, and with growing heat, bacteria growth can speed up a lot. So I don't know if I would eat the peas - not because of the froth, but because of the conditions you had them in. I would recommend that you soak in the fridge next time - you don't need any fermentation to take place, so the low temperatures aren't a problem.

Answered by rumtscho

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How do they get caffeine out in decaffeinated coffee?

Question

Coffee beans naturally contain caffeine. At the store or in a restaurant, you can choose "decaffeinated coffee".

Is really all the caffeine gone or is there just a smaller amount? How do they remove the caffeine from the beans?

Asked by Mien

Answer

The most commonly used method is the Swiss Water Process:

• A batch of unroasted beans is soaked in hot water. Caffeine is water soluble, so it's extracted from the beans. However, some of the other substances that give coffee its flavour ("coffee solids") are also water-soluble and are also extracted.
• The first batch of beans is discarded and the caffeine is filtered out of the water/caffeine/coffee solids mixture by a carbon filter.
• Another batch of unroasted beans is added to the hot water/coffee solids mixture. The water is already saturated with coffee solids, so only the caffeine is extracted from this batch of beans.
• The now-decaffeinated beans are removed, the water/caffeine/coffee solids mixture is filtered again to remove the caffeine and the process can be repeated with another batch of beans or the same batch to remove even more caffeine.

There's no universal definition of "Decaf," but it generally means beans that have had at least 97% of the caffeine (by weight) removed.

Answered by Ward

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How should I store beansprouts?

Question

Bean sprouts are a common ingredient in stir-fry recipes, but they don't seem to last very long in my fridge.

How can I keep bean sprouts fresh for the maximum amount of time?

Asked by Dog Ears

Answer

Looks like ehow has the best reference guide thus far to storing bean sprouts

After purchasing Bean Sprouts should be stored and washed after purchasing in growing. The article indicates that the best methods for storage are the following:

• Wash them after you purchase them.

Wash bean sprouts after purchasing or growing. Wash them in cold water to remove seed coats, roots and other residue that may be present. If you are using them within a day, store them in the refrigerator at 40 to 45 degrees. Place the sprouts in a plastic bag with a wet paper towel to keep them moist.

• Store in icy water and change the water few times a day

You can also store sprouts in a bucket of icy water and change the water a few times a day. Depending on how long the sprouts were in transit or on the store shelf, they should last longer than when stored in a plastic bag.

• Freeze them

Freeze sprouts for the longest storage. Wash sprouts as described in Step One. Then heat one layer at a time in steam for three minutes. Cool right away in icy water and drain. Put the sprouts into plastic containers and seal.

It also mentions in the article to just grow them to provide the best freshness.

Apparently the shelf life of beansprouts should only be stored up to 3 days

Source: http://www.ehow.com/how_6178837_preserve-bean-sprouts.html#ixzz1pAEZ12Jp

Answered by chrisjlee

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How long should dry beans be soaked before cooking?

Question

I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them.

So: how long should dry beans be soaked?

Should the water be just tap water, or salted?

Should the soaking water be discarded or used later?

Thanks!

Asked by Jay

Answer

Overnight is ideal, but even an hour or two will help. If you don't have much time, you can speed the processs by using hot water. Tap water, and not salted - salt toughens the skin of beans if it used before they are cooked. Most folks discard the soaking water, as it is thought to produce flatulence. Also, if you have a pressure cooker, you can cook dried beans without a pre-soak and get great results.

Answered by Michael at Herbivoracious

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Should I rinse canned beans before using them?

Question

Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them first? Goya brand beans have recipes on the side of the can that call for undrained beans.

On the one hand, I've heard claims that using the liquid in the can will increase gassiness, and that in some brands it can contain a lot of sodium. But I've also heard that it contains lots of soluble fiber that is lost if drained. Is there merit to either of these claims? Are there other nutrients that get lost if I drain and rinse? I always feel bad throwing out anything edible.

Answer

I finally found what I'm looking for, from the University of Michigan - some actual data on the subject!

They say that rinsing canned beans can reduce the amount of sodium by half, and also reduces the amount of complex sugars which humans can't digest (but the bacteria in our intestines can, with uncomfortable results!)

It appears that draining the fluid is likely to improve the flavor and texture of the resulting food by concentrating the flavor of the beans -- unless you're following a soup recipe that specifically suggests retaining the liquid to thicken the soup.

I still haven't found any information about what healthy nutrients might be lost by rinsing the beans, but the general consensus seems to be that it rinsing will do more good than harm in almost all cases.

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Best way to rehydrate dry black beans so the skins are not hard but beans are soft?

Question

I have a recipe for rehydrating red beans that says you should boil them briefly (2 min) then soak them overnight (6-8 hrs) to rehydrate them so that the skins aren't hard.

Is this advisable? Is there a better option? Does it make any difference?

Answer

If you soak your beans in brine (3tbsp table salt per gallon of water, or 1.5% salt by weight) it'll help soften the skins by replacing calcium and magnesium ions in the skin. After soaking for 8–24 hours, drain and rinse. (Source: Cooks Illustrated, login required). Harold McGee in On Food and Cooking also mentions this (p. 488–489) and suggests 1% salt by weight. McGee also mentions that 0.5% baking soda will further reduce cooking times (but may lead to unpleasant taste & mouth feel).

Alternatively, Cook's Illustrated also reports that dried kombu can be used to similar effect, without needing the soak.

Even after brining, taste them when nearly done cooking: you may need to add some salt—it doesn't always penetrate that far into the beans. At least, that's been my experience.

Quick summary:

1. Create 1–1.5% salt (by weight) brine, approx 3tbsp table salt per gallon of water.
2. Sort (remove rocks, deformed and damaged beans, etc.) and rinse dried beans. Drain rinse water.
3. Soak rinsed beans in brine for 8–24 hours. Beans will noticeably swell.
4. Drain brine, rinse beans again.
5. Cook beans normally. Towards the end of cooking, season to taste.

You want to season towards the end of the cooking because it results in creamier texture and also eating some beans which haven't been heated to boiling for 10 minutes is ill-advised due to phytohaemagglutinin.

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Does adding salt when soaking dry beans toughen or soften the skin of the bean?

Question

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer says salt hardens the beans' skins.

In case is varies by bean, I'm interested in:

• Kidney Beans
• Black Beans
• Small Red Beans

So which is it? Inquiring Minds want to know.

Answer

Soften. Other things that typically are added with salt will tend to toughen the beans, but it isn't the fault of the salt. For decades, chefs have circulated the oral tradition that adding salt hardens beans, but it's a myth.

Several scientific studies verify that adding salt to the soaking water for dried beans will reduce the cooking times. The first and most cited article, originally published in 1977, can be found here. As mentioned in the first answer you cited, the fine folks at Cooks Illustrated found in 2008 that 3 TBSP per gallon of water produces soft skins while not over-salting the interior of the beans. Since you can't see the full article, here is the science according to CI:

"Why does soaking dried beans in salted water make them cook up with softer skins? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are weaker than mineral ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans."

Harold McGee's NY Times blog (August 9, 2008) also notes that adding salt early enough will allow complete penetration of the bean, which improves flavor.

On the other hand, things typically added with salt -- particularly sugar and calcium-rich products -- tend to toughen beans (and the salt gets the blame). This toughening effect is most notable in baked-bean recipes using things like ketchup, molasses, and BBQ sauce. You can bake these beans for days, yet the beans will stay whole and firm. The actual mechanism for this effect is not clear; one hypothesis currently circulating seems to be that these products stabilize the cell-cell "glue" (e.g., Shirley Corriher says so on Good Eats "Pantry Raid III - Cool Beans", transcript online here), but I could not find any peer-reviewed study specifically verifying that hypothesis.

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Can you preserve canned kidney beans so that they still have their shape?

Question

I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (thinking the water will expand and make the membrane tear). Is there a way to avoid this? Or another way to preserve them longer than a few days (preferably a few months)?

Note: I haven't actually tried this, so if they hold their shape nicely after freezing, please inform me.

Answer

Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.

They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.

Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.

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What made these red lentils 'brick' together?

Question

The lentils in the above photo are raw. They did not form a solid block when they were dry, but after I poured a bit of water in, they suddenly did this.

Obviously, they need a bit of washing. Red lentils stick to the pan easily.

Answer

Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses.

When crumbled apart, the brick doesn't feel pasty, no?

Next time maybe pour lentils into water; either way, no harm to finished dish.

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Painted Pony beans pate

Question

I'm going to make a pate using Painted Pony beans as a base. Plus I want to add roasted walnuts. But I don't know whether basil and garlic would be acceptable to put to the dish. Also what spices would you advice?

Thanks!

Answer

Well basil and garlic could fit well with the walnuts (think about pesto, basil, garlic, cheese and nuts).

With the bean paste... I don't know, I guess it depends what kind of tone you would like to give to the dish. Stated that the only way to know is to try, I would also try with nutmeg and, if you're brave, maybe even a pinch of cinnamon!

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Cooking red kidney beans

Question

I want to cook red kidney beans in a shortest cooking time.

How can I cook them?
Should I put them into water before going to office and then cook them in the evening? What are the required ingredients?

Answer

The traditional way to make beans is to wash them, soak them overnight, change the water and boil them for a few hours the next day. This obviously takes a long time and you have to plan ahead.

With the miracles of modern science there is a better way.

Using a pressure cooker raises the boiling point of the water and decreases the cooking time dramatically. Some recipes call for as little as 12 minutes of cooking time.

You can get electric pressure cookers that make this process very simple.

Your question "What are the ingredients required" suggest that you may be asking about some particular dish and not just beans? The ingredients in my beans are: beans, onion, and salt.

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Is raffinose broken down into its component sugars when cooked?

Question

Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and isn't carcinogenic or whatever else. The question I have is: Does raffinose break down during cooking? If heat can decompose it into other sugars then it's useless for my purposes.

Answer

In most cooked foods, it will break down.

Raffinose has a melting point of 80°C and decomposes at 118°C. So if you keep the food below 118°C, you will be OK. You can sweeten your tea with it, or use it in a custard (the big sugar molecules will interfere somewhat with the setting of the custard, but I can't predict if the effect will be noticeable at all). Applications involving simmering water should be safe, if the solution consists of water mostly. However, if you use large amounts of raffinose (e.g. you are trying to make a jam), the boiling point of the solution can be much higher than the boiling point of water.

As for baking, the raffinose will definitely decompose in the outer layers of the baked good, but this could be a very small part of the whole. The core of a properly baked cake should stay much lower than 118°C. Small items like cookies will be more problematic.

When making a substitution, you have to consider that in some recipes, sugar is more than just a sweetener. For example, I don't know if you can cream butter with raffinose the way you can do it with table sugar, and without creaming, you can't make proper cookies. Another example would be pectin: high methoxyl pectin (the one used for jams) requires high sugar concentration for gelling, so you probably can't substitute raffinose there (unless you heat it enough, because one of its decomposition products is sucrose).

Another thing to consider before eating lots of raffinose is that it is indigestible for humans and gets degraded by gut bacteria in the intestines, producing large amounts of gas - it has the same effect as eating lots of beans, for exactly the same reason.

The source for the boiling and decomposition point of raffinose is the material safety data sheet for raffinose.

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Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?

Question

I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans are soaked. I do not throw away that water since it contains the taste, proteins, vitamins etc. of the beans. Haven't cooked beans yet with the fresh water, is the taste affected when cooked with fresh water. Am I doing wrong?

Answer

The toxin in kidney beans is destroyed by boiling for around ten minutes, which no doubt holds true for any toxin in the water as well. So there should be no problem with using the soaking water to cook the beans, provided you cook them properly.

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How to make Kidney beans, tender?

Question

The way I do it is, soak the Kidney beans for overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edible.

Anything that can be added or be done in a different way to reduce the time on gas?

Answer

Adding a little bicarbonate of soda (baking soda) to the beans when soaking overnight should help soften them.

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Substitute for red bean paste?

Question

I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans seems to be on about the same level as dodo eggs. Is there something that can be used as a substitute to get a close approximate of the taste and texture?

Answer

Black bean paste is also incorporated into Asian cuisine, and has a similar flavor, although earthier. Add a little sugar, maybe a little ground cashew or peanuts for nuttiness. It won't be the same, but it should work well enough.

Since black beans are more common, this may work well enough for you.

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What is the English name for Chitra Rajmah?

Question

What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html

Answer

Pinto beans. Throw in a few more foods in Hindi, and I'll translate them too, while I'm here; I've got good reference books handy with names in both English and Hindi.

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Undercooked beans in chili?

Question

I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have any canned beans. I did however have some dried beans. I decided to save time and add these directly to the pot of chili and add some water.

However, after much simmering the beans maintain a certain unpalatable crispness. I have also read that undercooked beans contain a chemical lectin which can cause stomach discomfort. I have also read that beans should be soaked, the water discarded to remove the lectin, and then boiled to cook them.

Is there any way to salvage this? Should I just continue cooking the chili for hours? Will I have to throw out my potentially delicious chili?

Answer

If you cook them long enough, they'll still soften up, you just might have to simmer them overnight or even into the next day.

Although I'll refrain from the obvious jokes, prolonged cooking also reduces one other common side effect of beans. I'm sure you can guess what the side effect is.

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