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Best beans!
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WYSIWYG_2
Posts: 4 Newbie
Am hoping for help and inspiration!
I have heard recently that eating beans and pulses will help reduce cholesterol levels, and need to do so. Though am compeled to admit that other than chucking a can of red kidney beans at at chilli, i don't use beans at all!!!
I know that I'll have to buy them dry and cook(?) them before adding/using them...... but what with?and how many/much to use (dry weight)?
My family and I are not vegetarians (though we do enjoy meatless meals), please can you OSers help me out?:o
AND on another plane, is a slow cooker energy efficient, i.e leaving it on for 8 hours (a guess) Vs cooking something for 45 mins in/on the oven... I ask because I worry about my 'lecky' bill?
I have heard recently that eating beans and pulses will help reduce cholesterol levels, and need to do so. Though am compeled to admit that other than chucking a can of red kidney beans at at chilli, i don't use beans at all!!!
I know that I'll have to buy them dry and cook(?) them before adding/using them...... but what with?and how many/much to use (dry weight)?
My family and I are not vegetarians (though we do enjoy meatless meals), please can you OSers help me out?:o
AND on another plane, is a slow cooker energy efficient, i.e leaving it on for 8 hours (a guess) Vs cooking something for 45 mins in/on the oven... I ask because I worry about my 'lecky' bill?
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This is really easy - just stick it all in a pan and leave to simmer for an hour, hour and a half until it's all sticky.
3/4 pint water
large onion, sliced
clove garlic, chopped
1/2 tin tomatoes
1/4 pint passate
7 fl oz apple juice
tbsp treacle
tbsp demerara sugar
2 tbsp white wine vinegar
2 tins black eye beans, drained
Chuck the beans in around half way through cooking and just bubble away. It's nice with mash as a main meal, or you caould have it with sausage and mash as a side dish.******** Never be a spectator of unfairness or stupidity *******"Always be calm and polite, and have the materials to make a bomb"0 -
I use a lot of chickpeas. Buy them dry, soak over night then cook them with some lemon, herbs, garlic and boiling water either in pot, but I prefer the SC as I can go away and leave it. You should see the ammount of pans I've destroyed boiling dry beans. I then make hoummus, and use the rest in curries, rice pilafs and any stews I make.
other one I'm parcial to are black beans, very much like kidney beans, aduki beans great to add to tomato based sauces like bolognnaise or beef stew.
I'd probably buy some tinns first and try them out i some of your recipes before buying the dried stuff."A banker is a fellow who lends you his umbrella when the sun is shining, but wants it back the minute it begins to rain." Mark Twain0 -
The SC only uses the electricity of a light bulb (approx) so it's not the same as having your oven on.
If I make beef casserole I often cook soaked haricots in it, then fish most of them out at the end. I then mix them with tomatoes, mustard and treacle and worcester sauce and onions and garlic and cook thgem for 1/2 an hour to make HM baked beans to freeze. They have a lovely flavour from the casserole and make a great meal even with rice by themselves“the princess jumped from the tower & she learned that she could fly all along. she never needed those wings.”
Amanda Lovelace, The Princess Saves Herself in this One0 -
My mate used to do a very simple bean salad with tinned beatrs like haricots,cannellini etc with a olive oil & mint dressing.
Personally Im a more "hot " bean person. Saying that I dont relaly know what to do with them either, but Ive done a mean 5-bean chilli before, and Ive put the rest of the leftovers in wraps/tortilla which they sell in M&S for £3 a go, mine cost about 10p a go lol:beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
Ah, chickpeas!! I've been having such trouble with these bl**dy things!! Boiling them in a pan for 3 hours!!! Last night I did it and the pan was black at the bottom!! Had to chuck loads away :eek: How do you do it in the slow cooker??? Please help me!!!zombiecazz wrote:I use a lot of chickpeas. Buy them dry, soak over night then cook them with some lemon, herbs, garlic and boiling water either in pot, but I prefer the SC as I can go away and leave it. You should see the ammount of pans I've destroyed boiling dry beans. I then make hoummus, and use the rest in curries, rice pilafs and any stews I make.
other one I'm parcial to are black beans, very much like kidney beans, aduki beans great to add to tomato based sauces like bolognnaise or beef stew.
I'd probably buy some tinns first and try them out i some of your recipes before buying the dried stuff.Official DFW Nerd no. 082! :cool:Debt @ 01/01/2014 £16,956 Debt now: £0.00 :j
Aims:[STRIKE] clear debt, get married, buy a house[/STRIKE]
ALL DONE!!
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I don't use beans as much as i should yet but am getting there. Currently i add beans in to stews, curries, sweet and sour, stirfrys and spag bol. I bulk out family meals with them mainly to make them healthier but it is brill that it also makes them cheaper.
Rebecca x0 -
Bumping to get an answer to my chickpeas in the slowcooker question!!
Official DFW Nerd no. 082! :cool:Debt @ 01/01/2014 £16,956 Debt now: £0.00 :j
Aims:[STRIKE] clear debt, get married, buy a house[/STRIKE] ALL DONE!!
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Bean Casserole (keep reading, I swear it's tasty)
Fry some onion gently, then add chopped peppers and carrots, and garlic.
Add a tin of baked beans, a tin of butter beans, a tin of kidney beans, a tin of haricot beans, any other beans you feel like, and a tin of tomatoes.
Stir in some tomato puree, some mixed herbs, a pinch of chilli powder, plenty paprika, and seasoning (loads of pepper especially).
Simmer for a while then top with wholemeal breadcrumbs and a little grated cheese and bake until crispy.
This is honestly gorgeous, especially with some salad leaves. It's also very cheap, healthy and filling.0 -
Sounds good Eels, must try it.4 May 2010
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**purpleprincess** wrote:Bumping to get an answer to my chickpeas in the slowcooker question!!
just make sure that you soak them overnight. They're not toxic like kidney beans, so don't require a rapid boil. In a recipe in the slow cook they should take about 10-12 hours. Reduce cooking times by soaking for longer and pre-boiling.
HTHMonthly Food Budget: out of the window0
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