oh dear what have I done wrong?!?!

top_drawer_2

Swan wrote: »

I find the splitting thing happens early in the soaking process, if you leave them a bit longer they kind of 'come back together' again, iykwim

btw, its only red kidney beans & soya beans that need the 10 minute fast boil to rid them of toxins, all other dried pulses are OK. I never use dried soyas & don't like red kidneys* so don't have a problem

* pintos are sooo much nicer, try them in chilli for instance, it's a revelation

Many thanks everyone!!

well I cooked off both lots today; the kidney beans look fine but the butter beans seem to have gone very mushy.....

I'm going to bag them up and put them in the freezer, that way I can whizz some in my meals at short notice making food go further.

Jen

Larumbelle

top_drawer, you have just reminded me of a really nice recipe for butter beans that makes the most of the fact that they are a bit mushy. Whizz some up in the food processer with a little creme fraiche (or yoghurt, cream etc, whatever you've got kicking around), a little lemon juice and some mint. Sorry I can't be specific about quantities, I just bung some in then taste it, then add a bit more of whatever I need.

Serve in place of mash, particularly nice with lamb or fish. It's one of those foods that's really comforting and feels luxurious even though it's cost pennies

I have experimented with using different beans and different seasonings, it also makes a good dip for crudites, breadsticks and the like.

Swan_2

that sounds really nice silvercharming, I love butter beans & will definitely give it a try