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Buying tinned pulses or cooking pulses
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If you have a pressure cooker you can cook a 500g of pulses really quickly (just bring to pressure then turn off and let them stand). Use what you need and freeze the rest. Cheaper than cans (and tastier).0
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Chickpeas are my favourite pulse; they have a lovely nutty flavour and a slightly chunkier texture than some of the others. I even make bread (in a machine) with them in - it's lovely, moist and keeps fresh for longer than the more conventional loaves. Happy to post the recipe again if anyone would like it.0
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I even make bread (in a machine) with them in - it's lovely, moist and keeps fresh for longer than the more conventional loaves. Happy to post the recipe again if anyone would like it.
Please post the recipe, as I would love to try it. Chickpeas are a favorite in my family too.
I prefer dried pulses too, if find the tinned ones bland, and with a total different aftertaste. I always add some dried fennel seeds when cooking chickpeas and butterbeans0 -
Chickpeas are my favourite pulse; they have a lovely nutty flavour and a slightly chunkier texture than some of the others. I even make bread (in a machine) with them in - it's lovely, moist and keeps fresh for longer than the more conventional loaves. Happy to post the recipe again if anyone would like it.
Couldn't agree more about chickpeas - I love them. Recipe please!Better is good enough.0 -
it appears to be cheaper to use dried beans but it is not actually more than a couple of pence cheaper. A couple of years ago I did an experiment comparing one to the other, using an energy meter to accurately gauge the cost of electricity. My conclusion was that it was better for me to buy the cans particularly as I have better and more productive things to do with my time and my freezer space can be better used than to store pulses
re hard boiling for 10 minutes. Yes it is worthwhile.
http://chemistry.about.com/b/2013/02/15/hemagglutinin-and-food-poisoning-from-beans.htm
I have had dried beans fail to get soft, possibly been stored too long before I bought and I have had to throw whole batches of cooked dried beans away.
ps I have been cooking beans for 36 years, since taking part in a wholefood co-operative but turned to tins after my findings0 -
Black eyed beans are very easy to use and don't need to be soaked.There are some nice curry dishes with them in.Red split lentils also can be added to soups ,stews or curries without any soaking or pre-cooking.
taff it is only red kidney beans that can be dangerous to eat if not prepared properly.0 -
I soak then cook a big batch of chick peas in the slow cooker then freeze in old yoghurt potsweaving through the chaos...0
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I agree that slow cooking is the answer - otherwise you do waste a electricity. Of course, you boil the red kidney beans for 10 minutes before putting them in (I have never heard that you shouldn't do this, and really wouldn't risk it!)
My own favourites are the peas - both yellow split and green (= mushy peas yum!)
Come winter (or during this horrible summer) I suggest a ham hock, onion, celery stick (if you happen to have one) and carrot in the slow cooker with dried peas. Eat with potatoes, and the next day make soup, garnished with chopped pieces of ham.
Chick peas are great in a tagine.0 -
Because it's much cheaper, and that's what OS is all about
By the time you factor in the electricity used to cook them it might not be :P
And I had it from a woman in the know who did get the poisoning symptoms hence the boil stuff. I'll take her advice since she really is a legume expert. Head over to a popular gardening forum to see
And as for american websites, they do advise boiling jars of passatta for ages above sea level etc, when I do know that that isn't necessary. Different strokes etcNon me fac calcitrare tuum culi0
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