Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!

Gonna make more English Toffee too! I ran out!

John Kuthe...

On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote:
> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!
>
> Gonna make more English Toffee too! I ran out!
>
> John Kuthe...

And the beans are on the soak now, 6:44AM so I'm committed now! :-)


John Kuthe...

John Kuthe wrote:
>
> John Kuthe wrote:
> > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow.
>
> And the beans are on the soak now, 6:44AM so I'm committed now! :-)

Are they soaking in salted water, John?
Americas Test Kitchen did a show recently and they told the
science of why dry beans should be soaked in salt water.

It's a chemical breakdown of the bean skins. Softens them
and they won't split during cooking. Also lightly salts
your beans before cooking.

It was an informative show. I'll use salted water from
now on.

On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote:
> John Kuthe wrote:
> >
> > John Kuthe wrote:
> > > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow.
> >
> > And the beans are on the soak now, 6:44AM so I'm committed now! :-)
>
> Are they soaking in salted water, John?
> Americas Test Kitchen did a show recently and they told the
> science of why dry beans should be soaked in salt water.
>
> It's a chemical breakdown of the bean skins. Softens them
> and they won't split during cooking. Also lightly salts
> your beans before cooking.
>
> It was an informative show. I'll use salted water from
> now on.

I like my beans el dente or with a little bite, not all mushy like in canned beans.

John Kuthe...

On Thu, 5 Nov 2020 John Kuthe wrote:
>
>Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!

I would strongly suggest using only one kind of bean for baked
beans... with different beans plan on a five bean salad; marinated
beans, then use canned, or cook each type of bean in its own pot if
you don't mind the extra labor and are a glutton for punishment.

When cooking dried beans they each require different cooking times.
Cooking different kinds of beans together you're looking for trouble,
some will be over cooked some will not be fully cooked. When you find
out it'll be too late. Even with the same type of bean different
brands will need different cooking times because they are grown on
different farms under different conditions. It's best not to blend
brands, and certainly not different types of beans in the same pot.
I think you will do better using canned beans... the larger cans cost
less than dried... and canned are properly cooked, just add your own
seasoning and simmer for about a half hour or less. I stopped buying
dried beans years ago... the only dried I buy are dried peas for pea
soup. I see absolutely no benefit to dried beans, not unless you've
nothing better to do with your time than to tend a bean pot.

John Kuthe wrote:
> On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote:
>> John Kuthe wrote:
>>>
>>> John Kuthe wrote:
>>>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow.
>>>
>>> And the beans are on the soak now, 6:44AM so I'm committed now! :-)
>>
>> Are they soaking in salted water, John?
>> Americas Test Kitchen did a show recently and they told the
>> science of why dry beans should be soaked in salt water.
>>
>> It's a chemical breakdown of the bean skins. Softens them
>> and they won't split during cooking. Also lightly salts
>> your beans before cooking.
>>
>> It was an informative show. I'll use salted water from
>> now on.
>
> I like my beans el dente or with a little bite, not all mushy like in canned beans.
>
> John Kuthe...
>

Bean anarchists just eat them raw.

On Friday, November 6, 2020 at 6:43:39 AM UTC-6, John Kuthe wrote:
> On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote:
> > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!
> >
> > Gonna make more English Toffee too! I ran out!
> >
> > John Kuthe...
>
> And the beans are on the soak now, 6:44AM so I'm committed now! :-)
>
>
> John Kuthe...

Baked Beans (which have never seen an oven) are Simmering! For 10-15 more mins!

And it's 75F here in STL! On a November 6th! I'm wearing shorts! :-)


John Kuthe...

On Friday, November 6, 2020 at 8:41:13 AM UTC-6, John Kuthe wrote:
>
> I like my beans el dente or with a little bite, not all mushy like in canned beans.
>
> John Kuthe...
>
Well genius, it's spelled al dente, not el dente and what do you think al dente
means?

On 11/6/2020 9:41 AM, John Kuthe wrote:
> On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote:
>> John Kuthe wrote:
>>>
>>> John Kuthe wrote:
>>>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow.
>>>
>>> And the beans are on the soak now, 6:44AM so I'm committed now! :-)
>>
>> Are they soaking in salted water, John?
>> Americas Test Kitchen did a show recently and they told the
>> science of why dry beans should be soaked in salt water.
>>
>> It's a chemical breakdown of the bean skins. Softens them
>> and they won't split during cooking. Also lightly salts
>> your beans before cooking.
>>
>> It was an informative show. I'll use salted water from
>> now on.
>
> I like my beans el dente or with a little bite, not all mushy like in canned beans.
>
> John Kuthe...
>
Soaking in salted water doesn't mean the beans will cook to mush. That
all depends on how long *you* cook them.

Jill

On 11/6/2020 2:50 PM, John Kuthe wrote:
> On Friday, November 6, 2020 at 6:43:39 AM UTC-6, John Kuthe wrote:
>> On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote:
>>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!
>>>
>>> Gonna make more English Toffee too! I ran out!
>>>
>>> John Kuthe...
>>
>> And the beans are on the soak now, 6:44AM so I'm committed now! :-)
>>
>>
>> John Kuthe...
>
> Baked Beans (which have never seen an oven) are Simmering! For 10-15 more mins!
>
Big whup.

> And it's 75F here in STL! On a November 6th! I'm wearing shorts! :-)
>
>
> John Kuthe...
>
It's 75F and drizzling here. It's not important.

Jill

On 11/6/2020 12:00 PM, Sheldon Martin wrote:
> On Thu, 5 Nov 2020 John Kuthe wrote:
>>
>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!
>
> I would strongly suggest using only one kind of bean for baked
> beans... with different beans plan on a five bean salad; marinated
> beans, then use canned, or cook each type of bean in its own pot if
> you don't mind the extra labor and are a glutton for punishment.
>
> When cooking dried beans they each require different cooking times.
> Cooking different kinds of beans together you're looking for trouble,
> some will be over cooked some will not be fully cooked. When you find
> out it'll be too late.

Don't try to tell him about it, Sheldon. This is one of his "STD"
meals; he's got it down pat.

Jill

On 2020 Nov 6, , Gary wrote
(in article >):

> Are they soaking in salted water, John?
> Americas Test Kitchen did a show recently and they told the
> science of why dry beans should be soaked in salt water.
>
> It's a chemical breakdown of the bean skins. Softens them
> and they won't split during cooking. Also lightly salts
> your beans before cooking.
>
> It was an informative show. I'll use salted water from
> now on.

Sometimes, I really shouldnt get ideas here. I have a couple of cups of
dried lima beans. They are more than ten years old and have been gracing our
counter in a glass container while looking good. I just dumped them in salted
water. I may chuck them tomorrow or make something with them. Im thinking
ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I
can always buy more and not live long enough to do anything with them.
Theres always fast food if they're a failure.

On Friday, November 6, 2020 at 7:55:19 PM UTC-10, Leo wrote:
> On 2020 Nov 6, , Gary wrote
> (in article >):
>
> > Are they soaking in salted water, John?
> > Americas Test Kitchen did a show recently and they told the
> > science of why dry beans should be soaked in salt water.
> >
> > It's a chemical breakdown of the bean skins. Softens them
> > and they won't split during cooking. Also lightly salts
> > your beans before cooking.
> >
> > It was an informative show. I'll use salted water from
> > now on.
>
> Sometimes, I really shouldnt get ideas here. I have a couple of cups of
> dried lima beans. They are more than ten years old and have been gracing our
> counter in a glass container while looking good. I just dumped them in salted
> water. I may chuck them tomorrow or make something with them. Im thinking
> ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I
> can always buy more and not live long enough to do anything with them.
> Theres always fast food if they're a failure.

I think you're doing the right thing. Most people wouldn't do something like that but we need people to go where none hardly dare. Good luck!

On 11/6/2020 9:55 PM, Leo wrote:
> On 2020 Nov 6, , Gary wrote
> (in article >):
>
>> Are they soaking in salted water, John?
>> Americas Test Kitchen did a show recently and they told the
>> science of why dry beans should be soaked in salt water.
>>
>> It's a chemical breakdown of the bean skins. Softens them
>> and they won't split during cooking. Also lightly salts
>> your beans before cooking.
>>
>> It was an informative show. I'll use salted water from
>> now on.
>
> Sometimes, I really shouldnt get ideas here. I have a couple of cups of
> dried lima beans. They are more than ten years old and have been gracing our
> counter in a glass container while looking good. I just dumped them in salted
> water. I may chuck them tomorrow or make something with them. Im thinking
> ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I
> can always buy more and not live long enough to do anything with them.
> Theres always fast food if they're a failure.
>
>


you ruined perfectly good pie weights.

On 2020 Nov 7, , Taxed and Spent wrote
(in article >):

> you ruined perfectly good pie weights.

Ye of little faith. I havent ruined them yet. Tomorrow will tell. Im
pushing past the limit for "dry goods".

On 11/7/2020 2:55 AM, Leo wrote:
> On 2020 Nov 7, , Taxed and Spent wrote
> (in article >):
>
>> you ruined perfectly good pie weights.
>
> Ye of little faith. I havent ruined them yet. Tomorrow will tell. Im
> pushing past the limit for "dry goods".
>
>


As pie weights, you ruined them.

The rest remains to be seen. Interested to hear your report.

jmcquown wrote:
....
> Soaking in salted water doesn't mean the beans will cook to mush. That
> all depends on how long *you* cook them.

and the beans all listed may cook at different rates so
mixing them together to cook will defeat the purpose.

i don't particularly care if the skins split or if they
get mushy as they all come out brown anyways.


songbird

On 2020 Nov 6, , Gary wrote:
>
> Are they soaking in salted water, John?
> Americas Test Kitchen did a show recently and they told the
> science of why dry beans should be soaked in salt water.
>
> It's a chemical breakdown of the bean skins. Softens them
> and they won't split during cooking. Also lightly salts
> your beans before cooking.
>
> It was an informative show. I'll use salted water from
> now on.

You got it ass backwards. Beans allow water to pass through the pores
in their skins by osmossis. Salt clogs those pores and that's why
beans end up after cooking with skins like toenail clippings.
Salt beans after cooking. In fact beans cook best in soft water. I've
cooked dry beans literally by the ton, the US Navy serves beans every
day, often twice a day, and always from dry beans, never canned...
there's no room aboard ship to store much canned foods. Dry beans
arrive on board in ten pound paper sacks, six to a large paper sack...
salt, rice, flour, coffee and other dry goods the same. About the only
canned foods I remember were meats; hams, tuna, sardines, and some
frozen foods like gallon cans of frozen eggs... usually rectangular
tins to conserve space.

On 11/7/2020 10:35 AM, songbird wrote:
> jmcquown wrote:
> ...
>> Soaking in salted water doesn't mean the beans will cook to mush. That
>> all depends on how long *you* cook them.
>
> and the beans all listed may cook at different rates so
> mixing them together to cook will defeat the purpose.
>
Possibly. But if you look in the dried beans aisle you're likely to see
bags of "soup beans" of all different sorts mixed together, too. Some
combinations work just fine.

He's happy with it. Doesn't mean I have to get all excited about his
combo of beans.

> i don't particularly care if the skins split or if they
> get mushy as they all come out brown anyways.
>
>
> songbird
>
IMHO, black beans, red kidney beans don't turn out brown.

Jill

Sheldon Martin wrote:
> On 2020 Nov 6, , Gary wrote:
>>
>> Are they soaking in salted water, John?
>> Americas Test Kitchen did a show recently and they told the
>> science of why dry beans should be soaked in salt water.
>>
>> It's a chemical breakdown of the bean skins. Softens them
>> and they won't split during cooking. Also lightly salts
>> your beans before cooking.
>>
>> It was an informative show. I'll use salted water from
>> now on.
>
> You got it ass backwards. Beans allow water to pass through the pores
> in their skins by osmossis. Salt clogs those pores and that's why
> beans end up after cooking with skins like toenail clippings.
> Salt beans after cooking. In fact beans cook best in soft water. I've
> cooked dry beans literally by the ton, the US Navy serves beans every
> day, often twice a day, and always from dry beans, never canned...
> there's no room aboard ship to store much canned foods. Dry beans
> arrive on board in ten pound paper sacks, six to a large paper sack...
> salt, rice, flour, coffee and other dry goods the same. About the only
> canned foods I remember were meats; hams, tuna, sardines, and some
> frozen foods like gallon cans of frozen eggs... usually rectangular
> tins to conserve space.
>

Ahoy Popeye! Pipe me aboard so we can eat beans.

jmcquown wrote:
> On 11/7/2020 10:35 AM, songbird wrote:
>> jmcquown wrote:
>> ...
>>> Soaking in salted water doesn't mean the beans will cook to mush. That
>>> all depends on how long *you* cook them.
>>
>> and the beans all listed may cook at different rates so
>> mixing them together to cook will defeat the purpose.
>>
> Possibly. But if you look in the dried beans aisle you're likely to see
> bags of "soup beans" of all different sorts mixed together, too. Some
> combinations work just fine.

those have to be cooked a long time and yes those mixes
some of the beans in them turn to mush while the others
have to cook longer.


> He's happy with it. Doesn't mean I have to get all excited about his
> combo of beans.
>
>> i don't particularly care if the skins split or if they
>> get mushy as they all come out brown anyways.
>>
> IMHO, black beans, red kidney beans don't turn out brown.

when they're poop they're brown.


songbird

On 2020 Nov 7, , Taxed and Spent wrote
(in article >):

> As pie weights, you ruined them.
>
> The rest remains to be seen. Interested to hear your report.

My report is that they hydrated well enough. They looked kind of OK. I
chickened out and threw them in the garden. Then I bought a new bag. I have
high hopes for this one. Pie weights if nothing else.

Leo wrote:
....
> My report is that they hydrated well enough. They looked kind of OK. I
> chickened out and threw them in the garden. Then I bought a new bag. I have
> high hopes for this one. Pie weights if nothing else.

they were fine. as long as they don't smell rancid or you
don't see signs of mold or bugs they're ok.

cooking time only might be different and some taste a bit
different, but not enough to throw them out.

by the time most people add spices and meats you'd not
be able to tell. i can only tell because i make my beans
very plain most of the time so i can taste them as they
are.


songbird

On 2020 Nov 9, , songbird wrote
(in article >):

> they were fine. as long as they don't smell rancid or you
> don't see signs of mold or bugs they're ok.
>
> cooking time only might be different and some taste a bit
> different, but not enough to throw them out.
>
> by the time most people add spices and meats you'd not
> be able to tell. i can only tell because i make my beans
> very plain most of the time so i can taste them as they
> are.

Remember. The limas were ten years old. I started thinking of ricin and
castor beans. Who knows what toxins ten year old limas produce. Heres a
picture of whats now in the garden for whatever wants them. They didnt
look bad. I either did a favor for or killed animals that happen upon them.
Maybe theyre good mulch. Maybe one or two will sprout. Its a grand
experiment.

<https://postimg.cc/CBy29Y8j>

leo

On Mon, 09 Nov 2020 Leo wrote:
>
>Remember. The limas were ten years old. I started thinking of ricin and
>castor beans. Who knows what toxins ten year old limas produce. Here’s a
>picture of what’s now in the garden for whatever wants them. They didn’t
>look bad. I either did a favor for or killed animals that happen upon them.
>Maybe they’re good mulch. Maybe one or two will sprout. It’s a grand
>experiment.
>
><https://postimg.cc/CBy29Y8j>
>
>leo

I've never soaked beans and they cook perfectly. I do pick them over
for pebbles and broken ones and I rinse them... I simmer them on low,
I never boil beans. I don't add salt until after they're cooked.

Sheldon Martin wrote:
> On Mon, 09 Nov 2020 Leo wrote:
>>
>> Remember. The limas were ten years old. I started thinking of ricin and
>> castor beans. Who knows what toxins ten year old limas produce. Here’s a
>> picture of what’s now in the garden for whatever wants them. They didn’t
>> look bad. I either did a favor for or killed animals that happen upon them.
>> Maybe they’re good mulch. Maybe one or two will sprout. It’s a grand
>> experiment.
>>
>> <https://postimg.cc/CBy29Y8j>
>>
>> leo
>
> I've never soaked beans and they cook perfectly. I do pick them over
> for pebbles and broken ones and I rinse them... I simmer them on low,
> I never boil beans. I don't add salt until after they're cooked.
>

Popeye yoose a liar. Yoose only eat canned beans.