I know we had this discussion before. When I was a kid and young adult, food
did not have an expiration date so there was no way to tell how old those
dried beans were. I can remember cooking beans for 2-3 hours or more!

But now? The cooking time keeps getting less and less. The last time I
cooked black or kidney beans, I cooked checked them earlier than the
suggested cook time on the package and they were overcooked.

I just cooked small red beans. After an hour soak, they were done in 40
minutes. I could smell that they were done so ran to check them. Maybe my
beans are just super fresh!

On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
> wrote:

>I know we had this discussion before. When I was a kid and young adult, food
>did not have an expiration date so there was no way to tell how old those
>dried beans were. I can remember cooking beans for 2-3 hours or more!
>
>But now? The cooking time keeps getting less and less. The last time I
>cooked black or kidney beans, I cooked checked them earlier than the
>suggested cook time on the package and they were overcooked.
>
>I just cooked small red beans. After an hour soak, they were done in 40
>minutes. I could smell that they were done so ran to check them. Maybe my
>beans are just super fresh!

I guess smaller types cook faster? I'm going to try adzuki beans soon.

"Bruce" > wrote in message
...
> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
> > wrote:
>
>>I know we had this discussion before. When I was a kid and young adult,
>>food
>>did not have an expiration date so there was no way to tell how old those
>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>
>>But now? The cooking time keeps getting less and less. The last time I
>>cooked black or kidney beans, I cooked checked them earlier than the
>>suggested cook time on the package and they were overcooked.
>>
>>I just cooked small red beans. After an hour soak, they were done in 40
>>minutes. I could smell that they were done so ran to check them. Maybe my
>>beans are just super fresh!
>
> I guess smaller types cook faster? I'm going to try adzuki beans soon.

Those are hard to find here. I finally found some canned. They were super
expensive compared to other beans and they tasted just like some other bean.
Black? Can't remember.

On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>> > wrote:
>>
>>>I know we had this discussion before. When I was a kid and young adult,
>>>food
>>>did not have an expiration date so there was no way to tell how old those
>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>
>>>But now? The cooking time keeps getting less and less. The last time I
>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>suggested cook time on the package and they were overcooked.
>>>
>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>minutes. I could smell that they were done so ran to check them. Maybe my
>>>beans are just super fresh!
>>
>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>
>Those are hard to find here. I finally found some canned. They were super
>expensive compared to other beans and they tasted just like some other bean.
>Black? Can't remember.

I can get dried adzuki beans for roughly $3.50 a pound (converted to
USD). Or $5 for organic. Australia being expensive and the US being
cheap, they could cost half that for you. If you can find them of
course.

That's 30% more than black beans cost.

"Bruce" > wrote in message
...
> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I know we had this discussion before. When I was a kid and young adult,
>>>>food
>>>>did not have an expiration date so there was no way to tell how old
>>>>those
>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>
>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>suggested cook time on the package and they were overcooked.
>>>>
>>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>my
>>>>beans are just super fresh!
>>>
>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>
>>Those are hard to find here. I finally found some canned. They were super
>>expensive compared to other beans and they tasted just like some other
>>bean.
>>Black? Can't remember.
>
> I can get dried adzuki beans for roughly $3.50 a pound (converted to
> USD). Or $5 for organic. Australia being expensive and the US being
> cheap, they could cost half that for you. If you can find them of
> course.
>
> That's 30% more than black beans cost.

I have not looked everywhere but after trying the canned ones, forget it. I
usually buy bulk beans. I think pinto beans are the least expensive at 65
cents per pound with Mayacoba being the most expensive. Can't remember the
exact price. Black are around 83 cents per pound.

I have bought much more expensive, fancy looking beans at Whole Foods but
they didn't taste any better than what I already buy.

Julie Bove wrote:

> I know we had this discussion before. When I was a kid and young adult, food
> did not have an expiration date so there was no way to tell how old those
> dried beans were. I can remember cooking beans for 2-3 hours or more!
>
> But now? The cooking time keeps getting less and less. The last time I
> cooked black or kidney beans, I cooked checked them earlier than the
> suggested cook time on the package and they were overcooked.
>
> I just cooked small red beans. After an hour soak, they were done in 40
> minutes. I could smell that they were done so ran to check them. Maybe my
> beans are just super fresh!

could be. i have a lot of different kinds of beans
here. i never pre-soak. some take an hour or less but
a lot of them are older so 2-3 hrs of a low simmer might
be what it takes. since i can't determine much of a
difference in taste i'm not too concerned. if i wanted
to keep them fresher i guess they could be kept in the
freezer in a tightly sealed package. but no, i'm not
going that far. the whole reason to have dry beans
around is that they are a staple that keeps without much
fuss.


songbird

On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>I know we had this discussion before. When I was a kid and young adult,
>>>>>food
>>>>>did not have an expiration date so there was no way to tell how old
>>>>>those
>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>
>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>suggested cook time on the package and they were overcooked.
>>>>>
>>>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>>my
>>>>>beans are just super fresh!
>>>>
>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>
>>>Those are hard to find here. I finally found some canned. They were super
>>>expensive compared to other beans and they tasted just like some other
>>>bean.
>>>Black? Can't remember.
>>
>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>> USD). Or $5 for organic. Australia being expensive and the US being
>> cheap, they could cost half that for you. If you can find them of
>> course.
>>
>> That's 30% more than black beans cost.
>
>I have not looked everywhere but after trying the canned ones, forget it. I
>usually buy bulk beans. I think pinto beans are the least expensive at 65
>cents per pound with Mayacoba being the most expensive. Can't remember the
>exact price. Black are around 83 cents per pound.
>
>I have bought much more expensive, fancy looking beans at Whole Foods but
>they didn't taste any better than what I already buy.

I think black beans are hard to beat, but after having them most
breakfasts for a month, I'm curious about trying a few others. Did you
ever have mung beans? Are they the beans that becomes bean sprouts?

Bruce wrote:
....
> I'm going to try adzuki beans soon.

do you like lentils? to me they are about the same
in texture and flavor other than a bit sweeter.

i would eat more of them if they weren't expensive.
i've tried to grow them but they seem to want a longer
or different season so i stopped trying.


songbird

Bruce wrote:
....
> I can get dried adzuki beans for roughly $3.50 a pound (converted to
> USD). Or $5 for organic. Australia being expensive and the US being
> cheap, they could cost half that for you. If you can find them of
> course.
>
> That's 30% more than black beans cost.

those are expensive prices for a staple. one
reason why i grow so many is that i want to have
enough on hand but i also can't find most of the
varieties at the store - so away we grow.

if i had enough land i'd have a warehouse full
of beans. it is probably a good thing i don't...
ha...


songbird

On Mon, 24 Jun 2019 07:31:48 -0400, songbird >
wrote:

>Bruce wrote:
>...
>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>> USD). Or $5 for organic. Australia being expensive and the US being
>> cheap, they could cost half that for you. If you can find them of
>> course.
>>
>> That's 30% more than black beans cost.
>
> those are expensive prices for a staple. one
>reason why i grow so many is that i want to have
>enough on hand but i also can't find most of the
>varieties at the store - so away we grow.
>
> if i had enough land i'd have a warehouse full
>of beans. it is probably a good thing i don't...
>ha...

You could have exported some to Australia, at American prices...

On Mon, 24 Jun 2019 07:22:44 -0400, songbird >
wrote:

>Bruce wrote:
>...
>> I'm going to try adzuki beans soon.
>
> do you like lentils? to me they are about the same
>in texture and flavor other than a bit sweeter.

We had lentils for dinner today, but I prefer black beans. There's
something meaty about them.

> i would eat more of them if they weren't expensive.
>i've tried to grow them but they seem to want a longer
>or different season so i stopped trying.

I've only ever grown chickpeas a bit. Oh and Madagascar beans.

Bruce wrote:
>
> I think black beans are hard to beat, but after having them most
> breakfasts for a month, I'm curious about trying a few others. Did you
> ever have mung beans? Are they the beans that becomes bean sprouts?

All beans sprout, Bruce. And all can be eaten as bean sprouts in
a salad (or recipe) too. In my married years, we always had
various bean sprouts for meal additions.

Any bean: Soak overnight in cold water. Rinse them off then put
in a large jar with a cheesecloth lid. That let's air in
somewhat. Be sure to drain all the water out. Put jar on it's
side underneath a cabinet. No sitting water in there, just wet
beans. Two or 3 times a day, fill jar with fresh water, drain,
then put back in cabinet. Don't fill the jar with the beans, just
a small layer on the side bottom.

In 2-3 days or so, you will have nice sprouts. Cut them off to
use and discard the bean itself.

If you want sprouts often, start a new batch even before the last
one is ready to use. Every 2 days or so.

"Julie Bove" wrote in message ...


"Bruce" > wrote in message
...
> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I know we had this discussion before. When I was a kid and young adult,
>>>>food
>>>>did not have an expiration date so there was no way to tell how old
>>>>those
>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>
>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>suggested cook time on the package and they were overcooked.
>>>>
>>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>my
>>>>beans are just super fresh!
>>>
>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>
>>Those are hard to find here. I finally found some canned. They were super
>>expensive compared to other beans and they tasted just like some other
>>bean.
>>Black? Can't remember.
>
> I can get dried adzuki beans for roughly $3.50 a pound (converted to
> USD). Or $5 for organic. Australia being expensive and the US being
> cheap, they could cost half that for you. If you can find them of
> course.
>
> That's 30% more than black beans cost.

I have not looked everywhere but after trying the canned ones, forget it. I
usually buy bulk beans. I think pinto beans are the least expensive at 65
cents per pound with Mayacoba being the most expensive. Can't remember the
exact price. Black are around 83 cents per pound.

I have bought much more expensive, fancy looking beans at Whole Foods but
they didn't taste any better than what I already buy.

====

Which are the beans you like best, and which do you prefer least? And
why?

I am not a beans fan. I am now wondering if perhaps I haven't tried any
really good ones.

On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
> wrote:

>I know we had this discussion before. When I was a kid and young adult, food
>did not have an expiration date so there was no way to tell how old those
>dried beans were.

I've never seen an expiration date on a package of dried beans, not on
dried peas or barley either... so long as they're stored dry they are
good forever.

Canned beans have a "Best By" date, typically like five years out. I
no longer buy dried beans, canned are far more convenient and cost
less when bought in the larger size cans or by the case. We usually
buy Goya brand canned beans and we have no complaints. they are cooked
to perfection... for some uses we rinse them (salads/marinating) for
some uses we use the liquid (soups/refried). Even if where one lives
canned beans are a few pennies more the convenience makes them worth
it... I think it's silly to spend hours sorting/soaking/cooking and
then they may not turn out very good. Canned beans are available in
many size cans, we mostly by the 40 ounce size or a case of the 16
ounce size which are now 15.5 ounces... I discovered that they did
that to give the beans a bit more room so they don't get jammed
together and damaged. I find canned beans a pleasure to use as I
don't need to plan ahead like with dried. We like canned garbonzos in
a tossed salad, one of our cats likes canned garbonzos, she'll eat
maybe six... the extra fiber aids in passing hairballs.
The last dried beans I bought were a couple pounds of baby limas for a
greens and ham hock soup. Limas were pricey then, even more so now...
last I looked dried limas were like $2.39/lb, the nice meaty smoked
ham hocks cost less. In fact we were just talking about that spop a
few days ago so asked my wife to pick up a packet of Swiss chard seeds
at Walmart and now they will be planted very soon. Swsiss chard is
really beet tops without the beet.

On Mon, 24 Jun 2019 08:31:32 -0400, Gary > wrote:

>Bruce wrote:
>>
>> I think black beans are hard to beat, but after having them most
>> breakfasts for a month, I'm curious about trying a few others. Did you
>> ever have mung beans? Are they the beans that becomes bean sprouts?
>
>All beans sprout, Bruce. And all can be eaten as bean sprouts in
>a salad (or recipe) too. In my married years, we always had
>various bean sprouts for meal additions.
>
>Any bean: Soak overnight in cold water. Rinse them off then put
>in a large jar with a cheesecloth lid. That let's air in
>somewhat. Be sure to drain all the water out. Put jar on it's
>side underneath a cabinet. No sitting water in there, just wet
>beans. Two or 3 times a day, fill jar with fresh water, drain,
>then put back in cabinet. Don't fill the jar with the beans, just
>a small layer on the side bottom.
>
>In 2-3 days or so, you will have nice sprouts. Cut them off to
>use and discard the bean itself.
>
>If you want sprouts often, start a new batch even before the last
>one is ready to use. Every 2 days or so.

That sounds interesting, but also a fair bit of work for a tiny
harvest.

What I meant specifically was taugé, mung bean sprouts in English
(which answers my question).

https://en.wikipedia.org/wiki/Mung_bean_sprout

There's a picture of the method you describe.

On Mon, 24 Jun 2019 16:24:40 +0100, Pamela >
wrote:

>On 11:08 24 Jun 2019, Bruce > wrote:
>
>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>I know we had this discussion before. When I was a kid and young
>>>>>adult, food
>>>>>did not have an expiration date so there was no way to tell how old
>>>>>those dried beans were. I can remember cooking beans for 2-3 hours or
>>>>>more!
>>>>>
>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>suggested cook time on the package and they were overcooked.
>>>>>
>>>>>I just cooked small red beans. After an hour soak, they were done in
>>>>>40 minutes. I could smell that they were done so ran to check them.
>>>>>Maybe my beans are just super fresh!
>>>>
>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>
>>>Those are hard to find here. I finally found some canned. They were
>>>super expensive compared to other beans and they tasted just like some
>>>other bean. Black? Can't remember.
>>
>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>> USD). Or $5 for organic. Australia being expensive
>
>Why is food in Oz expensive? I would have thought with the large farming
>sector, food would be cheaper than it is.
>
>I found this comparison revealing:
>
><https://www.numbeo.com/cost-of-livin...es_result.jsp?
>country1=United+Kingdom&country2=Australia>

I don't know why. In the Netherlands, the UK always had the reputation
of being expensive ("Do you know how much a glass of wine costs in
England?"). But you're cheaper than Australia. For some things there
may not be enough competition, but that's hardly the case for
vegetables.

Meat seems cheap. Maybe because there are cows everywhere. Beer's very
expensive. Liquor too. Wine's not so bad.

Yellow eyed beans are good but hard to find, the very first Boston baked beans used them.

"Bruce" > wrote in message
...
> On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>I know we had this discussion before. When I was a kid and young
>>>>>>adult,
>>>>>>food
>>>>>>did not have an expiration date so there was no way to tell how old
>>>>>>those
>>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>>
>>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>>suggested cook time on the package and they were overcooked.
>>>>>>
>>>>>>I just cooked small red beans. After an hour soak, they were done in
>>>>>>40
>>>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>>>my
>>>>>>beans are just super fresh!
>>>>>
>>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>>
>>>>Those are hard to find here. I finally found some canned. They were
>>>>super
>>>>expensive compared to other beans and they tasted just like some other
>>>>bean.
>>>>Black? Can't remember.
>>>
>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>> USD). Or $5 for organic. Australia being expensive and the US being
>>> cheap, they could cost half that for you. If you can find them of
>>> course.
>>>
>>> That's 30% more than black beans cost.
>>
>>I have not looked everywhere but after trying the canned ones, forget it.
>>I
>>usually buy bulk beans. I think pinto beans are the least expensive at 65
>>cents per pound with Mayacoba being the most expensive. Can't remember the
>>exact price. Black are around 83 cents per pound.
>>
>>I have bought much more expensive, fancy looking beans at Whole Foods but
>>they didn't taste any better than what I already buy.
>
> I think black beans are hard to beat, but after having them most
> breakfasts for a month, I'm curious about trying a few others. Did you
> ever have mung beans? Are they the beans that becomes bean sprouts?

You can sprout them. I think that's the only way I've had them. I do like
some sprouts but those are a tad boring for me.

Bruce wrote:
>songbird wrote:
>>Bruce wrote:
>>...
>>> I'm going to try adzuki beans soon.
>>
>> do you like lentils? to me they are about the same
>>in texture and flavor other than a bit sweeter.
>
> We had lentils for dinner today, but I prefer black beans. There's
> something meaty about them.

some of the smaller beans are more firm when
cooked, but perhaps also the extra tannins/etc
from the skins. i'm not sure exactly.

i grow some smaller beans which a very firm
and make an excellent chili. boil them for
three hours and they still hold together.


>> i would eat more of them if they weren't expensive.
>>i've tried to grow them but they seem to want a longer
>>or different season so i stopped trying.
>
> I've only ever grown chickpeas a bit. Oh and Madagascar beans.

i wish i could grow those here. i've not
very hard with chickpeas yet. i'm not sure
i want yet another project/line to work on.
ha! this next seed swap perhaps i'll see if
i can find some that will work for our climate.


songbird

wrote:
> Yellow eyed beans are good but hard to find, the very first
> Boston baked beans used them.

they may not be carried by the big box stores but you
may find them at the more specialty stores or health-
food stores.

i try to grow a few pounds of them a year. they are
one of our favorites (so far).


songbird

On Mon, 24 Jun 2019 15:50:09 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Bruce" > wrote in message
om...
>>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>>I know we had this discussion before. When I was a kid and young
>>>>>>>adult,
>>>>>>>food
>>>>>>>did not have an expiration date so there was no way to tell how old
>>>>>>>those
>>>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>>>
>>>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>>>suggested cook time on the package and they were overcooked.
>>>>>>>
>>>>>>>I just cooked small red beans. After an hour soak, they were done in
>>>>>>>40
>>>>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>>>>my
>>>>>>>beans are just super fresh!
>>>>>>
>>>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>>>
>>>>>Those are hard to find here. I finally found some canned. They were
>>>>>super
>>>>>expensive compared to other beans and they tasted just like some other
>>>>>bean.
>>>>>Black? Can't remember.
>>>>
>>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>>> USD). Or $5 for organic. Australia being expensive and the US being
>>>> cheap, they could cost half that for you. If you can find them of
>>>> course.
>>>>
>>>> That's 30% more than black beans cost.
>>>
>>>I have not looked everywhere but after trying the canned ones, forget it.
>>>I
>>>usually buy bulk beans. I think pinto beans are the least expensive at 65
>>>cents per pound with Mayacoba being the most expensive. Can't remember the
>>>exact price. Black are around 83 cents per pound.
>>>
>>>I have bought much more expensive, fancy looking beans at Whole Foods but
>>>they didn't taste any better than what I already buy.
>>
>> I think black beans are hard to beat, but after having them most
>> breakfasts for a month, I'm curious about trying a few others. Did you
>> ever have mung beans? Are they the beans that becomes bean sprouts?
>
>You can sprout them. I think that's the only way I've had them. I do like
>some sprouts but those are a tad boring for me.

When I was a kid, we often had it with satay sauce.

"Gary" > wrote in message ...
> Bruce wrote:
>>
>> I think black beans are hard to beat, but after having them most
>> breakfasts for a month, I'm curious about trying a few others. Did you
>> ever have mung beans? Are they the beans that becomes bean sprouts?
>
> All beans sprout, Bruce. And all can be eaten as bean sprouts in
> a salad (or recipe) too. In my married years, we always had
> various bean sprouts for meal additions.

That's not true. You can sprout chickpeas and mung but while black and
kidney beans *will* sprout, they are toxic if you eat them. They need to be
boiled to be safe to eat. You can eat a lot of things sprouted though, such
as alfalfa, pea and radish. I love radish sprouts.
>
> Any bean: Soak overnight in cold water. Rinse them off then put
> in a large jar with a cheesecloth lid. That let's air in
> somewhat. Be sure to drain all the water out. Put jar on it's
> side underneath a cabinet. No sitting water in there, just wet
> beans. Two or 3 times a day, fill jar with fresh water, drain,
> then put back in cabinet. Don't fill the jar with the beans, just
> a small layer on the side bottom.
>
> In 2-3 days or so, you will have nice sprouts. Cut them off to
> use and discard the bean itself.

Why not eat the bean? I always ate the chickpeaas. I had actual sprouters
and never used the cupboard. Top do sprouts safely, you can't just drain and
refill. You need to rinse and rinse. And all equipment needs to be
disinfected with a bleach solution between batches. Do what you said and you
could get food poisoning or worse!
>
> If you want sprouts often, start a new batch even before the last
> one is ready to use. Every 2 days or so.

That's not true either. They will keep in the fridge for a few days.

Bruce wrote:
....
> You could have exported some to Australia, at American prices...

i'm not sure how that would work these
days. some countries don't let you ship
food/seeds because of the spread of
diseases and pests (including invasive
stuff).

i have a friend who has exchanged things
with people from oz but i think he had to
have some kind of special permit to do it.


songbird

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message ...
>
>
> "Bruce" > wrote in message
> ...
>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>I know we had this discussion before. When I was a kid and young adult,
>>>>>food
>>>>>did not have an expiration date so there was no way to tell how old
>>>>>those
>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>
>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>suggested cook time on the package and they were overcooked.
>>>>>
>>>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>>my
>>>>>beans are just super fresh!
>>>>
>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>
>>>Those are hard to find here. I finally found some canned. They were super
>>>expensive compared to other beans and they tasted just like some other
>>>bean.
>>>Black? Can't remember.
>>
>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>> USD). Or $5 for organic. Australia being expensive and the US being
>> cheap, they could cost half that for you. If you can find them of
>> course.
>>
>> That's 30% more than black beans cost.
>
> I have not looked everywhere but after trying the canned ones, forget it.
> I
> usually buy bulk beans. I think pinto beans are the least expensive at 65
> cents per pound with Mayacoba being the most expensive. Can't remember the
> exact price. Black are around 83 cents per pound.
>
> I have bought much more expensive, fancy looking beans at Whole Foods but
> they didn't taste any better than what I already buy.
>
> ====
>
> Which are the beans you like best, and which do you prefer least? And
> why?
>
> I am not a beans fan. I am now wondering if perhaps I haven't tried
> any really good ones.

My favorites are dark red kidney, small red, small pink, and pinto. Pinto is
my favorite for refried. For soup, I like navy or pea and the same for baked
beans. I love black bean soup. I used to make a salad that Angela and I
loved. It was simply cooked black beans, chopped tomato, chopped white
onion, chopped bell peppers and raw, fresh corn cut from the cob. A little
salt, pepper and a drizzle of olive oil and lime juice.

Once the two of us discovered raw corn, we realized that we prefer it that
way. Alas, nobody else we served this to liked the raw corn.

"songbird" > wrote in message
...
> Bruce wrote:
> ...
>> I'm going to try adzuki beans soon.
>
> do you like lentils? to me they are about the same
> in texture and flavor other than a bit sweeter.
>
> i would eat more of them if they weren't expensive.
> i've tried to grow them but they seem to want a longer
> or different season so i stopped trying.

Ah... Maybe that's what it was and not black beans.

On Mon, 24 Jun 2019 16:05:12 -0700, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "Julie Bove" wrote in message ...
>>
>>
>> "Bruce" > wrote in message
>> ...
>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>I know we had this discussion before. When I was a kid and young adult,
>>>>>>food
>>>>>>did not have an expiration date so there was no way to tell how old
>>>>>>those
>>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>>
>>>>>>But now? The cooking time keeps getting less and less. The last time I
>>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>>suggested cook time on the package and they were overcooked.
>>>>>>
>>>>>>I just cooked small red beans. After an hour soak, they were done in 40
>>>>>>minutes. I could smell that they were done so ran to check them. Maybe
>>>>>>my
>>>>>>beans are just super fresh!
>>>>>
>>>>> I guess smaller types cook faster? I'm going to try adzuki beans soon.
>>>>
>>>>Those are hard to find here. I finally found some canned. They were super
>>>>expensive compared to other beans and they tasted just like some other
>>>>bean.
>>>>Black? Can't remember.
>>>
>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>> USD). Or $5 for organic. Australia being expensive and the US being
>>> cheap, they could cost half that for you. If you can find them of
>>> course.
>>>
>>> That's 30% more than black beans cost.
>>
>> I have not looked everywhere but after trying the canned ones, forget it.
>> I
>> usually buy bulk beans. I think pinto beans are the least expensive at 65
>> cents per pound with Mayacoba being the most expensive. Can't remember the
>> exact price. Black are around 83 cents per pound.
>>
>> I have bought much more expensive, fancy looking beans at Whole Foods but
>> they didn't taste any better than what I already buy.
>>
>> ====
>>
>> Which are the beans you like best, and which do you prefer least? And
>> why?
>>
>> I am not a beans fan. I am now wondering if perhaps I haven't tried
>> any really good ones.
>
>My favorites are dark red kidney, small red, small pink, and pinto. Pinto is
>my favorite for refried. For soup, I like navy or pea and the same for baked
>beans. I love black bean soup. I used to make a salad that Angela and I
>loved. It was simply cooked black beans, chopped tomato, chopped white
>onion, chopped bell peppers and raw, fresh corn cut from the cob. A little
>salt, pepper and a drizzle of olive oil and lime juice.

I never liked beans much and always found them heavy and stodgy.
Probably because I only ever had the usual canned white and brown
beans. So I'm a late convert.

> wrote in message
...
> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
> > wrote:
>
>>I know we had this discussion before. When I was a kid and young adult,
>>food
>>did not have an expiration date so there was no way to tell how old those
>>dried beans were.
>
> I've never seen an expiration date on a package of dried beans, not on
> dried peas or barley either... so long as they're stored dry they are
> good forever.

Unless your beans are super old, by law, they have to have a date on them.
Yes, they keep forever but the older they are, the longer they take to cook.

I got screwed by some popcorn recently. I always buy it online but ran out
so bought a bag of some store brand. I popped it like I always do but it was
tough, small and not fluffy after it was popped. I had the same problem with
bulk popcorn and beans from a health food store that's no longer there. My
mom kept putting bags of this stuff in my Christmas stocking. It was all
very old. Beans took forever to cook and popcorn was tough. I also think
this stuff was the cause of the weevils I once got in my cupboard. They
started in a bulk bag but by the time I noticed them, they had eaten so much
of whatever it was, I couldn't tell what it was.That store closed. The Yelp
reviews being posted prior to their closing had reports of old food and
bugs.
>
> Canned beans have a "Best By" date, typically like five years out. I
> no longer buy dried beans, canned are far more convenient and cost
> less when bought in the larger size cans or by the case. We usually
> buy Goya brand canned beans and we have no complaints. they are cooked
> to perfection... for some uses we rinse them (salads/marinating) for
> some uses we use the liquid (soups/refried). Even if where one lives
> canned beans are a few pennies more the convenience makes them worth
> it... I think it's silly to spend hours sorting/soaking/cooking and
> then they may not turn out very good. Canned beans are available in
> many size cans, we mostly by the 40 ounce size or a case of the 16
> ounce size which are now 15.5 ounces... I discovered that they did
> that to give the beans a bit more room so they don't get jammed
> together and damaged. I find canned beans a pleasure to use as I
> don't need to plan ahead like with dried. We like canned garbonzos in
> a tossed salad, one of our cats likes canned garbonzos, she'll eat
> maybe six... the extra fiber aids in passing hairballs.
> The last dried beans I bought were a couple pounds of baby limas for a
> greens and ham hock soup. Limas were pricey then, even more so now...
> last I looked dried limas were like $2.39/lb, the nice meaty smoked
> ham hocks cost less. In fact we were just talking about that spop a
> few days ago so asked my wife to pick up a packet of Swiss chard seeds
> at Walmart and now they will be planted very soon. Swsiss chard is
> really beet tops without the beet.

I keep both canned and dried. Canned are nice if I want to add some to a
salad or other dish but we eat so many. dried is cheaper for me. Goya is not
a common brand here. I have seen a few items of that brand but it's not all
over like it was in NY.

> wrote in message
...
> Yellow eyed beans are good but hard to find, the very first Boston baked
> beans used them.

I got those in MA.

On Mon, 24 Jun 2019 19:04:37 -0400, songbird >
wrote:

>Bruce wrote:
>...
>> You could have exported some to Australia, at American prices...
>
> i'm not sure how that would work these
>days. some countries don't let you ship
>food/seeds because of the spread of
>diseases and pests (including invasive
>stuff).
>
> i have a friend who has exchanged things
>with people from oz but i think he had to
>have some kind of special permit to do it.

Yes, Australians are very careful. Maybe less so with dried foods,
though.

On Mon, 24 Jun 2019 18:52:46 -0400, songbird >
wrote:

>Bruce wrote:
>>songbird wrote:
>>>
>>> do you like lentils? to me they are about the same
>>>in texture and flavor other than a bit sweeter.
>>
>> We had lentils for dinner today, but I prefer black beans. There's
>> something meaty about them.
>
> some of the smaller beans are more firm when
>cooked, but perhaps also the extra tannins/etc
>from the skins. i'm not sure exactly.
>
> i grow some smaller beans which a very firm
>and make an excellent chili. boil them for
>three hours and they still hold together.
>
>
>>> i would eat more of them if they weren't expensive.
>>>i've tried to grow them but they seem to want a longer
>>>or different season so i stopped trying.
>>
>> I've only ever grown chickpeas a bit. Oh and Madagascar beans.
>
> i wish i could grow those here. i've not
>very hard with chickpeas yet. i'm not sure
>i want yet another project/line to work on.
>ha! this next seed swap perhaps i'll see if
>i can find some that will work for our climate.


The Madagascar beans died off each winter due to frost. So I had to
start from scratch again every spring. I stopped doing it.

"Bruce" > wrote in message
...
> On Mon, 24 Jun 2019 15:50:09 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>"Bruce" > wrote in message
>>>>>>news:bfs0hep0pl204otodekcvnan1cohm15jss@4ax. com...
>>>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>I know we had this discussion before. When I was a kid and young
>>>>>>>>adult,
>>>>>>>>food
>>>>>>>>did not have an expiration date so there was no way to tell how old
>>>>>>>>those
>>>>>>>>dried beans were. I can remember cooking beans for 2-3 hours or
>>>>>>>>more!
>>>>>>>>
>>>>>>>>But now? The cooking time keeps getting less and less. The last time
>>>>>>>>I
>>>>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>>>>suggested cook time on the package and they were overcooked.
>>>>>>>>
>>>>>>>>I just cooked small red beans. After an hour soak, they were done in
>>>>>>>>40
>>>>>>>>minutes. I could smell that they were done so ran to check them.
>>>>>>>>Maybe
>>>>>>>>my
>>>>>>>>beans are just super fresh!
>>>>>>>
>>>>>>> I guess smaller types cook faster? I'm going to try adzuki beans
>>>>>>> soon.
>>>>>>
>>>>>>Those are hard to find here. I finally found some canned. They were
>>>>>>super
>>>>>>expensive compared to other beans and they tasted just like some other
>>>>>>bean.
>>>>>>Black? Can't remember.
>>>>>
>>>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>>>> USD). Or $5 for organic. Australia being expensive and the US being
>>>>> cheap, they could cost half that for you. If you can find them of
>>>>> course.
>>>>>
>>>>> That's 30% more than black beans cost.
>>>>
>>>>I have not looked everywhere but after trying the canned ones, forget
>>>>it.
>>>>I
>>>>usually buy bulk beans. I think pinto beans are the least expensive at
>>>>65
>>>>cents per pound with Mayacoba being the most expensive. Can't remember
>>>>the
>>>>exact price. Black are around 83 cents per pound.
>>>>
>>>>I have bought much more expensive, fancy looking beans at Whole Foods
>>>>but
>>>>they didn't taste any better than what I already buy.
>>>
>>> I think black beans are hard to beat, but after having them most
>>> breakfasts for a month, I'm curious about trying a few others. Did you
>>> ever have mung beans? Are they the beans that becomes bean sprouts?
>>
>>You can sprout them. I think that's the only way I've had them. I do like
>>some sprouts but those are a tad boring for me.
>
> When I was a kid, we often had it with satay sauce.

Never had satay sauce.

"Bruce" > wrote in message
...
> On Mon, 24 Jun 2019 16:05:12 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Ophelia" > wrote in message
...
>>>
>>>
>>> "Julie Bove" wrote in message ...
>>>
>>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Bruce" > wrote in message
om...
>>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>>I know we had this discussion before. When I was a kid and young
>>>>>>>adult,
>>>>>>>food
>>>>>>>did not have an expiration date so there was no way to tell how old
>>>>>>>those
>>>>>>>dried beans were. I can remember cooking beans for 2-3 hours or more!
>>>>>>>
>>>>>>>But now? The cooking time keeps getting less and less. The last time
>>>>>>>I
>>>>>>>cooked black or kidney beans, I cooked checked them earlier than the
>>>>>>>suggested cook time on the package and they were overcooked.
>>>>>>>
>>>>>>>I just cooked small red beans. After an hour soak, they were done in
>>>>>>>40
>>>>>>>minutes. I could smell that they were done so ran to check them.
>>>>>>>Maybe
>>>>>>>my
>>>>>>>beans are just super fresh!
>>>>>>
>>>>>> I guess smaller types cook faster? I'm going to try adzuki beans
>>>>>> soon.
>>>>>
>>>>>Those are hard to find here. I finally found some canned. They were
>>>>>super
>>>>>expensive compared to other beans and they tasted just like some other
>>>>>bean.
>>>>>Black? Can't remember.
>>>>
>>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>>> USD). Or $5 for organic. Australia being expensive and the US being
>>>> cheap, they could cost half that for you. If you can find them of
>>>> course.
>>>>
>>>> That's 30% more than black beans cost.
>>>
>>> I have not looked everywhere but after trying the canned ones, forget
>>> it.
>>> I
>>> usually buy bulk beans. I think pinto beans are the least expensive at
>>> 65
>>> cents per pound with Mayacoba being the most expensive. Can't remember
>>> the
>>> exact price. Black are around 83 cents per pound.
>>>
>>> I have bought much more expensive, fancy looking beans at Whole Foods
>>> but
>>> they didn't taste any better than what I already buy.
>>>
>>> ====
>>>
>>> Which are the beans you like best, and which do you prefer least?
>>> And
>>> why?
>>>
>>> I am not a beans fan. I am now wondering if perhaps I haven't tried
>>> any really good ones.
>>
>>My favorites are dark red kidney, small red, small pink, and pinto. Pinto
>>is
>>my favorite for refried. For soup, I like navy or pea and the same for
>>baked
>>beans. I love black bean soup. I used to make a salad that Angela and I
>>loved. It was simply cooked black beans, chopped tomato, chopped white
>>onion, chopped bell peppers and raw, fresh corn cut from the cob. A little
>>salt, pepper and a drizzle of olive oil and lime juice.
>
> I never liked beans much and always found them heavy and stodgy.
> Probably because I only ever had the usual canned white and brown
> beans. So I'm a late convert.

When I was growing up, we only had kidney, chick peas, Lima (rarely), navy,
pork and beans and sometimes baked. I don't mind canned baked beans, but my
mom and her friends had some notion to Dr. up the canned baked beans. They
added stuff like ketchup, mustard and sugar. Then criss crossed some bacon
over the top and baked the hell out of them. The end result was mushy beans,
too much sauce and flaccid bacon.

I generally only make baked beans on the 4th of July. I use real onions that
I caramelize for extra sweetness. The end result is sweet. I do add
molasses, but just a touch.

"songbird" > wrote in message
...
> Bruce wrote:
> ...
>> You could have exported some to Australia, at American prices...
>
> i'm not sure how that would work these
> days. some countries don't let you ship
> food/seeds because of the spread of
> diseases and pests (including invasive
> stuff).
>
> i have a friend who has exchanged things
> with people from oz but i think he had to
> have some kind of special permit to do it.

Probably. They have strict laws as to what you can send. If it is grown or
made there, generally you can't send. I learned that olives were a safe
thing to send.

wrote:
>
> "Julie Bove" wrote:
> >I know we had this discussion before. When I was a kid and young adult, food
> >did not have an expiration date so there was no way to tell how old those
> >dried beans were.
>
> I've never seen an expiration date on a package of dried beans, not on
> dried peas or barley either... so long as they're stored dry they are
> good forever.

While I agree with you that dried beans, kept dry, are good
forever, I just looked at all of my unopened bean bags. If you
look closely, they do all have "best used by" dates. They are not
part of the label but stamped on so might be hard to see.

Many of mine are well past those dates but I'll still use them.
No reason not to.

BTW, I love barley and often use them in soups. They don't
dissolve to thicken but do add a meaty-like bulk. Good stuff.

Bruce wrote:
> That sounds interesting, but also a fair bit of work for a tiny
> harvest.

Sprouts are good in a salad and also good in a stir fry. Really
not much time to do as I said to make your own. Only a couple of
minutes per day to grow your own underneath cabinet. I think we
used soy beans but not sure. I'll ask the ex someday if I think
about it.

Julie Bove wrote:
>
> Why not eat the bean? I always ate the chickpeaas. I had actual sprouters
> and never used the cupboard. Top do sprouts safely, you can't just drain and
> refill. You need to rinse and rinse. And all equipment needs to be
> disinfected with a bleach solution between batches. Do what you said and you
> could get food poisoning or worse!

Common sense, Julie. We did all that. Guess it's a miracle that
none of us ever got sick and all are still alive. lol

> > If you want sprouts often, start a new batch even before the last
> > one is ready to use. Every 2 days or so.
>
> That's not true either. They will keep in the fridge for a few days.

We made small batches often and ate them right away. Starting a
new batch every 2 days worked quite well. You might be a bean
expert but not so much with bean sprouts. If you want them often,
you start a new batch even before the first batch is ready to
eat.

On 2019-06-25 12:43 a.m., Julie Bove wrote:
>
> "Bruce" > wrote in message
> ...
>> On Mon, 24 Jun 2019 15:50:09 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "Bruce" > wrote in message
>>>>> ...
>>>>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>>>
>>>>>>> "Bruce" > wrote in message
>>>>>>> ...
>>>>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> I know we had this discussion before. When I was a kid and young
>>>>>>>>> adult,
>>>>>>>>> food
>>>>>>>>> did not have an expiration date so there was no way to tell how
>>>>>>>>> old
>>>>>>>>> those
>>>>>>>>> dried beans were. I can remember cooking beans for 2-3 hours or
>>>>>>>>> more!
>>>>>>>>>
>>>>>>>>> But now? The cooking time keeps getting less and less. The last
>>>>>>>>> time I
>>>>>>>>> cooked black or kidney beans, I cooked checked them earlier
>>>>>>>>> than the
>>>>>>>>> suggested cook time on the package and they were overcooked.
>>>>>>>>>
>>>>>>>>> I just cooked small red beans. After an hour soak, they were
>>>>>>>>> done in
>>>>>>>>> 40
>>>>>>>>> minutes. I could smell that they were done so ran to check
>>>>>>>>> them. Maybe
>>>>>>>>> my
>>>>>>>>> beans are just super fresh!
>>>>>>>>
>>>>>>>> I guess smaller types cook faster? I'm going to try adzuki beans
>>>>>>>> soon.
>>>>>>>
>>>>>>> Those are hard to find here. I finally found some canned. They were
>>>>>>> super
>>>>>>> expensive compared to other beans and they tasted just like some
>>>>>>> other
>>>>>>> bean.
>>>>>>> Black? Can't remember.
>>>>>>
>>>>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>>>>> USD). Or $5 for organic. Australia being expensive and the US being
>>>>>> cheap, they could cost half that for you. If you can find them of
>>>>>> course.
>>>>>>
>>>>>> That's 30% more than black beans cost.
>>>>>
>>>>> I have not looked everywhere but after trying the canned ones,
>>>>> forget it.
>>>>> I
>>>>> usually buy bulk beans. I think pinto beans are the least expensive
>>>>> at 65
>>>>> cents per pound with Mayacoba being the most expensive. Can't
>>>>> remember the
>>>>> exact price. Black are around 83 cents per pound.
>>>>>
>>>>> I have bought much more expensive, fancy looking beans at Whole
>>>>> Foods but
>>>>> they didn't taste any better than what I already buy.
>>>>
>>>> I think black beans are hard to beat, but after having them most
>>>> breakfasts for a month, I'm curious about trying a few others. Did you
>>>> ever have mung beans? Are they the beans that becomes bean sprouts?
>>>
>>> You can sprout them. I think that's the only way I've had them. I do
>>> like
>>> some sprouts but those are a tad boring for me.
>>
>> When I was a kid, we often had it with satay sauce.
>
> Never had satay sauce.

Try it. You won't like it.

On 2019-06-25 8:21 a.m., Dave Smith wrote:
> On 2019-06-25 12:43 a.m., Julie Bove wrote:
>>
>> "Bruce" > wrote in message
>> ...
>>> On Mon, 24 Jun 2019 15:50:09 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Mon, 24 Jun 2019 04:03:56 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> "Bruce" > wrote in message
>>>>>> ...
>>>>>>> On Mon, 24 Jun 2019 00:32:47 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> "Bruce" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Sun, 23 Jun 2019 22:31:16 -0700, "Julie Bove"
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> I know we had this discussion before. When I was a kid and young
>>>>>>>>>> adult,
>>>>>>>>>> food
>>>>>>>>>> did not have an expiration date so there was no way to tell
>>>>>>>>>> how old
>>>>>>>>>> those
>>>>>>>>>> dried beans were. I can remember cooking beans for 2-3 hours
>>>>>>>>>> or more!
>>>>>>>>>>
>>>>>>>>>> But now? The cooking time keeps getting less and less. The
>>>>>>>>>> last time I
>>>>>>>>>> cooked black or kidney beans, I cooked checked them earlier
>>>>>>>>>> than the
>>>>>>>>>> suggested cook time on the package and they were overcooked.
>>>>>>>>>>
>>>>>>>>>> I just cooked small red beans. After an hour soak, they were
>>>>>>>>>> done in
>>>>>>>>>> 40
>>>>>>>>>> minutes. I could smell that they were done so ran to check
>>>>>>>>>> them. Maybe
>>>>>>>>>> my
>>>>>>>>>> beans are just super fresh!
>>>>>>>>>
>>>>>>>>> I guess smaller types cook faster? I'm going to try adzuki
>>>>>>>>> beans soon.
>>>>>>>>
>>>>>>>> Those are hard to find here. I finally found some canned. They were
>>>>>>>> super
>>>>>>>> expensive compared to other beans and they tasted just like some
>>>>>>>> other
>>>>>>>> bean.
>>>>>>>> Black? Can't remember.
>>>>>>>
>>>>>>> I can get dried adzuki beans for roughly $3.50 a pound (converted to
>>>>>>> USD). Or $5 for organic. Australia being expensive and the US being
>>>>>>> cheap, they could cost half that for you. If you can find them of
>>>>>>> course.
>>>>>>>
>>>>>>> That's 30% more than black beans cost.
>>>>>>
>>>>>> I have not looked everywhere but after trying the canned ones,
>>>>>> forget it.
>>>>>> I
>>>>>> usually buy bulk beans. I think pinto beans are the least
>>>>>> expensive at 65
>>>>>> cents per pound with Mayacoba being the most expensive. Can't
>>>>>> remember the
>>>>>> exact price. Black are around 83 cents per pound.
>>>>>>
>>>>>> I have bought much more expensive, fancy looking beans at Whole
>>>>>> Foods but
>>>>>> they didn't taste any better than what I already buy.
>>>>>
>>>>> I think black beans are hard to beat, but after having them most
>>>>> breakfasts for a month, I'm curious about trying a few others. Did you
>>>>> ever have mung beans? Are they the beans that becomes bean sprouts?
>>>>
>>>> You can sprout them. I think that's the only way I've had them. I do
>>>> like
>>>> some sprouts but those are a tad boring for me.
>>>
>>> When I was a kid, we often had it with satay sauce.
>>
>> Never had satay sauce.
>
> Try it. You won't like it.
>
>
But only if it is on special and you buy a dozen bottles!

On Monday, June 24, 2019 at 12:31:29 AM UTC-5, Julie Bove wrote:
> I know we had this discussion before. When I was a kid and young adult, food
> did not have an expiration date so there was no way to tell how old those
> dried beans were. I can remember cooking beans for 2-3 hours or more!
....

Dried beans? Expiration Date? Incompatible terms!

Beans are dried to make them impervious to bacteria and last a really LONG TIME! DUH!!

And yes the bean producers probably don't dry them as much as they used to, as their dried beans sales was slipping badly. So many beans are CANNED NOW!!! :-(

I say: dry beans as much as they used to when The Egyptians used to when putting them in their Pharaohs' TOMBS!! And YES they did!! Good food for the deceased's journey to The Other Side!

John Kuthe, Climate Anarchist and DRY Bean Fan!

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Why not eat the bean? I always ate the chickpeaas. I had actual sprouters
>> and never used the cupboard. Top do sprouts safely, you can't just drain
>> and
>> refill. You need to rinse and rinse. And all equipment needs to be
>> disinfected with a bleach solution between batches. Do what you said and
>> you
>> could get food poisoning or worse!
>
> Common sense, Julie. We did all that. Guess it's a miracle that
> none of us ever got sick and all are still alive. lol
>
>> > If you want sprouts often, start a new batch even before the last
>> > one is ready to use. Every 2 days or so.
>>
>> That's not true either. They will keep in the fridge for a few days.
>
> We made small batches often and ate them right away. Starting a
> new batch every 2 days worked quite well. You might be a bean
> expert but not so much with bean sprouts. If you want them often,
> you start a new batch even before the first batch is ready to
> eat.

That's just not true. I was on a raw vegan diet and sprouts of all kinds
were eaten I only started a new batch maybe every 3-4 days. Some sprouts
take longer than others. I used actual sprouters and no cupboard was ever
involved.