rinemb - Posted - 02/01/2011:  08:52:52

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This topic is open to all discussion of beans, but I wonder...

I do believe in starting with dry beans, pre-soaked or not. Its just the right and manly thing to do. However, really, has anybody done a blind taste test of beans. Canned beans in the same soup as dry beans. First, flavor, if you were blind-folded and each bean were rinsed after cooking in sooup or chile, etc. do you think you could really taste-identify on taste alone??? Then there is texture, which is probably the give-away, and texture is nearly as important-IMHO...but I am just asking.

Brad

dat - Posted - 02/01/2011:  08:57:03

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dry beans most of the time, sometimes on a camping trip we'll get canned, but around the house it's always dry or fresh

ncmedic - Posted - 02/01/2011:  08:59:25

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The dry and fresh picked ones are best as dat stated

pandjlocke - Posted - 02/01/2011:  09:00:46

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I keep a case of canned white, black and kidney beans on hand for those times when I do some spur of the moment cooking. I also keep 25 lb bags of dry beans. When I plan on cooking something with beans, I like to soak them overnight and put them in a crock pot all day with some onion, garlic and spices (no salt or acid; the beans won't soften) while I'm at work. When I come home, the beans are ready. I use high heat for kidney beans and low for all others. I don't know why, but kidney beans take longer to cook.

Note: The crock pot was invented for slow cooking beans.The High and Low settings on a crock pot cook at the same temperature; the high setting attains the cooking temp faster.

rinemb - Posted - 02/01/2011:  09:05:15

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I have an older friend, who grew up in "poor folk" rural Oklahoma, raised on pinto beans and cornbread. he and his momma before him , never pre-soaked a bean-ever....And he will put his chili or soups up against anyones, and he says doesn't take musch longer to cook. I have nearly always done the pre-soaking, though.

Brad

KE - Posted - 02/01/2011:  09:12:06

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I don't always plan ahead. In fact, I rarely plan ahead and my cooking tends to be spontaneous. So I use canned beans when necessary and dry beans when possible.

The texture of soaked dried beans is preferable, but also tends to be variable and inconsistent. At the very least in the time it takes.

Regarding your comment "Its just the right and manly thing to do." -- this seems spot on. There is definitely a snobbishness about not using canned products, but I'm not sure it is always justified. The canned beans from our international food market tend to be of better quality and better variety than the domestic brands from the local grocery.

BConk - Posted - 02/01/2011:  09:28:40

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I never use canned beans. Spur of the moment cooking for beans for me means using a pressure cooker.

With my pressure cooker I can bring a pound bag of dried pinto beans from bag to ready to eat in less than an hour. That includes rinsing and picking the beans (no soaking), dumping them into the cooker, adding water and olive oil, locking down the lid, bringing up the pressure, cooking for 20 minutes @ 15 psi, and letting the cooker cool down enough to open the lid.

BConk - Posted - 02/01/2011:  09:30:30

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one thing about canned beans...and every other canned fruit, veggie, legume that I've seen - they all contain citric acid. I can taste it. If I wanted that flavor in my beans I'd add lemon juice.

pandjlocke - Posted - 02/01/2011:  09:34:44

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Pre-soaking of beans doesn't change the cooking time or texture significantly. It does, however, tend to make the beans less likely to cause gas when eaten.

agent369 - Posted - 02/01/2011:  09:36:44

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I've always been told to soak then pour off, to take away some of the byproduct of eating beans...that being gas

however, a day like today? with the snow, wind, and near zero temps? hard to beat ham-n-beans-n-cornbread.
Always keep canned around as with a busy family, seems almost all cooking is spur of the moment cooking.

stonebroke - Posted - 02/01/2011:  10:27:49

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I love baked beans... I don't mean I like them, I mean they are my absolutely favorite meal. I could live on baked beans. No, I'm not single.....

BConk - Posted - 02/01/2011:  10:51:19

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quote:

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Originally posted by stonebroke

I love baked beans... I don't mean I like them, I mean they are my absolutely favorite meal. I could live on baked beans. No, I'm not single.....

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I don't understand the commonly held misconception that beans are for single folk - I mean, come on, what happily married couple doesn't have fond memories of their honeymoon farting contest?

BConk - Posted - 02/01/2011:  10:53:35

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quote:

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Originally posted by pandjlocke

Pre-soaking of beans doesn't change the cooking time or texture significantly. It does, however, tend to make the beans less likely to cause gas when eaten.

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with some beans - presoaking can also make them less likely to have broken skins.

Texasbanjo - Posted - 02/01/2011:  11:13:01

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I prefer to use dry beans and soak overnight, then pour water off and put new water in to start them off. Don't if it helps lesson the gas problem or not, but I can cook a big pot of pinto beans in about 2 hours IF I presoak overnight. Otherwise, it takes 4 or more hours if they're not presoaked.

We do, however, purchase canned beans and use them in soups and stews, why use "home made" beans in soups and stews when the canned taste just fine.

pandjlocke - Posted - 02/01/2011:  11:14:58

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quote:

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Originally posted by BConk

quote:

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Originally posted by pandjlocke

Pre-soaking of beans doesn't change the cooking time or texture significantly. It does, however, tend to make the beans less likely to cause gas when eaten.

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with some beans - presoaking can also make them less likely to have broken skins.

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You mentioned the pressure cooker. I love mine. You can accomplish the same results as overnight pre-soak by bringing the beans up to pressure for 3 minutes, quick release pressure, drain off liquid and start cooking with new water. Works like a charm.

gshall - Posted - 02/01/2011:  12:18:50

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I figured people used dry beans just because they would keep without refrigeration. Canning accomplishes the same thing, but with beans is a lot more work.

I prefer to bring them to a boil, let them sit for an hour, then cook with new water. Soaking overnight is more convenient if you're camping, especially if you're moving around, but the 1-hour pre-boil seems to make them more tender.

Brian T - Posted - 02/01/2011:  12:25:00

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Here's my chance to gross you all out.
Canned beans, canned baked beans in particular, were and are a convenience food ingredient for me.
"Daddy Beans" (kid tested & approved) Heinz canned baked beans + garlic powder, soya sauce, maybe Worcestershire.
Heat and serve on dry toast to soak up the juice. Great way for little kids to learn to use a knife & fork.

KE - Posted - 02/01/2011:  12:56:07

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quote:

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Originally posted by Brian T

Here's my chance to gross you all out.
Canned beans, canned baked beans in particular, were and are a convenience food ingredient for me.
"Daddy Beans" (kid tested & approved) Heinz canned baked beans + garlic powder, soya sauce, maybe Worcestershire.
Heat and serve on dry toast to soak up the juice. Great way for little kids to learn to use a knife & fork.

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Gross out?! Not at all -- that was comfort food growing up. Garnish with potato chips and serve with Kool-aid.

Hmm . . . I have a dinner idea!

dat - Posted - 02/01/2011:  13:18:05

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ranch style, bushes baked, or beenie weenies, they're all good, but it's hard to beat home made

dawgdoc - Posted - 02/01/2011:  14:12:30

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quote:

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Note: The High and Low settings on a crock pot cook at the same temperature; the high setting attains the cooking temp faster.

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Huh, I never knew that! this place really is a wealth of knowledge (okay, maybe everybody else in the world knew and I'm just an idiot).

pandjlocke - Posted - 02/01/2011:  14:41:22

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quote:

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Originally posted by dawgdoc

quote:

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Note: The High and Low settings on a crock pot cook at the same temperature; the high setting attains the cooking temp faster.

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Huh, I never knew that! this place really is a wealth of knowledge (okay, maybe everybody else in the world knew and I'm just an idiot).

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A year ago Christmas, Joyce and I bought a crock pot set. It has three pots and three temp controls in one unit. While looking up the specs on this unit (made by Crock Pot) I stumbled upon a Crock Pot Cookery Knowledge quiz. I got the answer to the question " The High and the Low settings cook at the same temperature T/F".
I answered "F" and was wrong. It went on to explain the difference. That's how I learned that little tidbit.