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larmy16
Posts: 4,324 Forumite
I cant claim this tip as mine, but I thought it a good one to pass on.
We all find the idea of soaking beans and cooking them a drag right? Then we resort to canned ones which work out more expensive.
You can soak them overnight, then in the morning leave them to cook in the slow cooker. When tender, you can then portion them up for the freezer.
We all find the idea of soaking beans and cooking them a drag right? Then we resort to canned ones which work out more expensive.
You can soak them overnight, then in the morning leave them to cook in the slow cooker. When tender, you can then portion them up for the freezer.
Grocery Challenge £139/240 until 31/01
Taking part in Sealed Pot No.819/2011
Only essentials on Ebay/Amazon
Taking part in Sealed Pot No.819/2011
Only essentials on Ebay/Amazon
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Comments
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It's a great idea but is it safe?
They are meant to be boiled for 10mins to kill the toxins, or does this method eliminate the need for that?0 -
Why not buy a pressure cooker.
Overnight soak and 10-15minutes at high pressure or bring to pressure leave 1 hr then 10-15 minutes high pressure.
Must be cheaper energywise.My weight loss following Doktor Dahlqvist' Dietary Program
Start 23rd Jan 2008 14st 9lbs Current 10st 12lbs0 -
I'm not sure I would use a pressure cooker often enough to make it worthwhile the expense of the initial outlay. I have to confess I know absolutely nothing about pressure cookers, what else would it be used for?0
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aurorahelios wrote:I'm not sure I would use a pressure cooker often enough to make it worthwhile the expense of the initial outlay. I have to confess I know absolutely nothing about pressure cookers, what else would it be used for?
Just about everything. My pressure cooker is probably my most used kitchen item.
Rice, potatoes, veg, steak and kidney pudding, steamed sponge puddings, actually there are so many I cannot sit and type them all. Mine came with a recipe book. I am restricted on typing at the moment but hopefully at the end of next week I can do a bit more and will type some of them out for info. You might have to remind me though.0 -
aurorahelios wrote:It's a great idea but is it safe?
They are meant to be boiled for 10mins to kill the toxins, or does this method eliminate the need for that?
AFAIK that only applys to red kidney beans.0 -
I have found this which seems to say it is safe to cook beans in the slow cooker http://www.ivillage.co.uk/food/experts/coach/qas/0,,177274_182195,00.html
but then I found this http://www.vegsoc.org/info/pulses.html0 -
That unsafe bit, I'm sure, refers to Red Kidney Beans and Soya Beans.
As it is, the Crockpot Cooking book I have suggests that anyway pulses should be boiled for about ten minutes first because it helps the slow cooking process. This, if adopted as the normal way to treat pulses will reduce the risk of problems.
TBH I only ever use tinned kidney beans and they're already cooked.Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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aurorahelios wrote:It's a great idea but is it safe?
They are meant to be boiled for 10mins to kill the toxins, or does this method eliminate the need for that?
That is a good point. As I say it was not my tip, but I will try to find out more about the toxins bit. I have to confess I usually use the tinned ones too, but my sis gave me a packet of chickpeas, so I may have a go in the slow cooker just to experiment.
Grocery Challenge £139/240 until 31/01
Taking part in Sealed Pot No.819/2011
Only essentials on Ebay/Amazon0 -
The vegsoc link information seems to me to be the most reliable and confirms what I thought to be the case.Bossyboots wrote:I have found this which seems to say it is safe to cook beans in the slow cooker http://www.ivillage.co.uk/food/experts/coach/qas/0,,177274_182195,00.html
but then I found this http://www.vegsoc.org/info/pulses.html
The pressure cooker information they give may be misleading insofar as the soya beans are concerned. I've never known them to take and hour at high pressure. I do mine for about 10-15 minutes as I do all large pulses.
The reason I give both 10 and 15 minutes as cooking times is because it varies depending on what I intend to do with the pulses. If they are to be ground into hummus then 15, if they are to be added to Chilli con carne or other stew and get further cooking in sauce then only 10 will be sufficient.
If you follow the vegsociety's advice and overnight soak, then boil 10 minutes vigorously before cooking the pulses in a slow cooker I can't see that there is much benefit in using a slow cooker for this purpose as it appears a waste of time and energy. But as I haven't got a slow cooker I'm prejudiced.My weight loss following Doktor Dahlqvist' Dietary Program
Start 23rd Jan 2008 14st 9lbs Current 10st 12lbs0 -
Definately boil the beans for ten mins before adding to a slow cooker ....I didn't and the dinner was fine ......... .the next day! It was cooking for about 18 hours!!!0
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