• TheReturnOfPEB@reddthat.com
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    3 days ago

    I have to admit that I do not do beans nearly as much as I should. I think it is because canned beans are not nearly the deal money-wise as dried beans are … and I am not good at letting beans soak without forgetting them and ruining them.

    • grrgyle@slrpnk.net
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      2 days ago

      I started vaguely planning my meals by the week sort of by accident. A friend made me a “weekly planner” whiteboard that had a “menu” section I thought would be totally useless.

      But I started jotting down some ideas there, just on a whim, and I’ll be damned but I love it!

      I don’t always follow my own plan, and I often just write the main/protein part and wing it a bit, but it’s great having at least an idea what’s coming down the pipe for the week, so I can actually plan prep and shopping, and use up what I have. It looks something like:

      MON lentils
      TUE beans
      WED tofu
      .... 
      

      Etc, so like now I know to soak beans overnight on Monday, and go buy tofu before Wednesday.

    • Maeve@kbin.earth
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      3 days ago

      I’m not sure they’re quite ruined if over soaked. Cooking time will be greatly diminished. I’ve left beans soaking for 24 hours because I forgot, they turned out fine.

    • actionjbone@sh.itjust.works
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      3 days ago

      You don’t actually need to soak them before you cook them.

      I’ve made plenty of bean dishes, starting with completely dry beans. It takes a little longer to cook because they are rehydrating while they cook, but they still come out great.

      • Eq0@literature.cafe
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        3 days ago

        Part of the reason to soak is for them to release sone long proteins that are hard to digest. You can achieve the same result by carefully removing the foam they produce at the beginning of the cooking (or replace the water completely after 10-15 minutes of boiling)

        • actionjbone@sh.itjust.works
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          3 days ago

          Oh, cool. Thanks for sharing that, I wasn’t aware.

          That’s one of the reasons I love cooking. No matter how much I know, there’s always so much more to learn.

      • heatermcteets@lemmy.world
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        3 days ago

        Adding to this. A pressure cooker brings the cook time down dramatically and I think it produces a superior result.

        • Aceticon@lemmy.dbzer0.com
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          3 days ago

          I second this.

          Also works for things like cheap pieces of beef which normally require long cooking times before you can comfortably eat them.

    • Øπ3ŕ@lemmy.dbzer0.com
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      3 days ago

      Fun fact FTW! Check out epazote for not only doing away with the pre-soak, but most of the renowned GI effects, too. 🖖🏼 A little goes a long way, (IIRC, ~ ½T for a 4-5gal pot) and it’s essentially dried grass. Get it from your local mercado/bodega for dirt cheap, change your life. 🥳

    • solrize@lemmy.ml
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      3 days ago

      Magic words: pressure cooker. Electric ones are simplest, press one button and wait for beepng.