I had some adzuki beans not that long ago. For some reason I remember them tasting slightly sweet? I bet that was a good combo. - shaun
Alright, I'll bite (no pun intended). Why do you like playing with dried beans? (Asking as someone who doesn't do much with beans at all).
I don't know. Maybe it's the sound they make when they rub together.
They do have a very nice sheen and a silkiness when you run your fingers through them.
Dried beans I can understand. Soft, in a hard sort 'o way. But.. cooked?
neither of these beans are available in greeceeven if they were, i have no idea what to do with them - i need recipes...
Med kiwi,I boil them. Nothing special. Since changing my diet (and my methods - going for simplicity), many of these foods are still new to me.I rinse the dried beans in water, remove stones, put them in a pot with lots of water, simmer, half-covered, for, oh, 4 or 5 hours, "until they're done." I add water to always keep the beans immersed, until the end when (as you can see) I boil away most of it.I've found the longer you cook these beans, the easier they are to digest. Sprouting improves digestion too, but I usually don't take the time (or plan ahead that much). I've been told a pressure cooker works well, cuts the time. The black beans are starchier than the adzuki beans. The black get very soft and color/thicken the sauce. The adzuki hold their shape or texture a tiny bit more. I'm not concerned about seeing an intact bean shape, I like these this way.When done, you really have to season them. At least salt. Peppers/chilies go well. Sautéed onions/garlic. Here's where all the great cooks take off - yourself included!
shaun, adzuki sweet? Hm, by themselves I wouldn't say so, but maybe they're sweeter than a lentil.
Jody, A couple reasons why I've been preoccupied with beans:http://fanaticcook.blogspot.com/2009/04/beans-may-lower-breast-cancer-risk_09.htmlhttp://fanaticcook.blogspot.com/2009/04/what-predicts-survival-in-long-lived_16.htmlAnd I really get into the sensory aspects of food, probably too much. Love smelling. Love getting my hands dirty. ElDoubleVee seems to be similarly afflicted.
I don't know if I can do beans, lentils. Chickpeas, yes. I can see the health benefits. I just don't know if it's enough to get me to change to beans. I might be slow on that one.The sensory aspects of food is definitely enjoyable. I don't do it enough sometimes, I think.
thanks very much for the instructionsi did manage to find some black beans like the ones in your photo, and i am going to try out some kind of dip like yours. these beans are very different to the way greeks eat beans
soaking the beans cuts a significant amount of cooking time - like a goood 2-3 hours.i use pressure cooker -it lessens another half hour --again it depends on the amount of beans used.Adding tomatoes with garlic, sauted onions,corainder powder, paparika is optional, turmeric and salt adds flavor.most vegetarians in india use this as a source of protein.generally eaten with rice. but i eat it with rotis (flat bread ), with millet, barley. used in soups with amarnath -- many possibilities exist
I can see how one would make them.. tasty... but I think it's the cooked consistency that would bother me.
Re the sweetness of adzuki beans, in Japan they're used to make a type of candy! I made it once long ago, and it was kind of good. There is an essential sweetness there that helps it along. Here's a link to some adzuki recipe desserts:http://www.knowingfood.com/red/adkrecipe.htmlI'm glad I love beans!!! And your posts on them have been great, Bix.
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