Buying tinned pulses or cooking pulses

the_cake

Phew, just found it!
CHICK PEA BREAD (using a breadmaker)
Do try this recipe, it's lovely, makes a very soft, moist loaf and lovely toast:

250ml liquid: I use about 2/3 water and 1/3 milk
30ml extra virgin olive oil (or see below)
175g well drained tinned chick peas
500g strong white bread flour
1.5 teaspoons salt
2 teaspoons sugar
1 sachet easy blend dried yeast

My BM is the Kenwood Rapid-Bake (£5 in a charity shop last year, and now my absolute favourite kitchen helper ..) I use programme 2, which is the basic large white loaf. The loaf comes out very light, moist and with a slightly nutty flavour, and little dark specks. To make it a bit cheaper, I often use vegetable or sunflower oil instead of the olive oil, and I was lucky to get some cheap tins of chick peas when they were on offer.
PS Just drain the chick peas, rinse them briefly and chuck them in - the breadmaker mashes them up.

garybarlowsbeard

Thanks to those who read my question and answered it rather than just answered a different question. If there isn't much in it - which is kinda what I suspected as was surprised how expensive even big bags of raw were - I'll probably stick to cans but consider the ones that don't require any faffing.

Memory_Girl

kittie wrote: »

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 findings

I did this too :rotfl: Have you got a spreadsheet set up for these experiments too??

I redid my experiment - after I got a load of beans from App Food and costed them out by cooking in my pressure cooker.

By buying smart and cooking smarter they are WAY cheaper than any tinned pulses that I can now buy. IN fact I can make the equivalent of a jar of chickpeas for just 3p.

Just as well we eat lots LOL

MG

marmiterulesok

the_cake wrote: »

Phew, just found it!
CHICK PEA BREAD (using a breadmaker)
Do try this recipe, it's lovely, makes a very soft, moist loaf and lovely toast:

250ml liquid: I use about 2/3 water and 1/3 milk
30ml extra virgin olive oil (or see below)
175g well drained tinned chick peas
500g strong white bread flour
1.5 teaspoons salt
2 teaspoons sugar
1 sachet easy blend dried yeast

My BM is the Kenwood Rapid-Bake (£5 in a charity shop last year, and now my absolute favourite kitchen helper ..) I use programme 2, which is the basic large white loaf. The loaf comes out very light, moist and with a slightly nutty flavour, and little dark specks. To make it a bit cheaper, I often use vegetable or sunflower oil instead of the olive oil, and I was lucky to get some cheap tins of chick peas when they were on offer.
PS Just drain the chick peas, rinse them briefly and chuck them in - the breadmaker mashes them up.

I'm definitely be trying this.Thanks.Can you eat it as a 'sweet' loaf and have a jam sandwich,or is it more for savoury fillings?Is it a 500g loaf?

PS I've also got a Kenwood BM-the 336.

the_cake

marmiterulesok wrote: »

I'm definitely be trying this.Thanks.Can you eat it as a 'sweet' loaf and have a jam sandwich,or is it more for savoury fillings?Is it a 500g loaf?

PS I've also got a Kenwood BM-the 336.

I've just looked it up, this is a 675g loaf. And yes, it's fine with jam, or anything really, as the chickpeas seem to add texture rather than flavour. Hope you enjoy it!

marmiterulesok

the_cake wrote: »

I've just looked it up, this is a 675g loaf. And yes, it's fine with jam, or anything really, as the chickpeas seem to add texture rather than flavour. Hope you enjoy it!

Thanks.It's about time I tried something new.I always make the same loaf.

zippychick

I've merged this with an older thread asking the same thing.

Zip

garybarlowsbeard

Not sure how this will work now the thread is merged but just did my first batch of chickpeas in the pressure cooker. Think it's going to work out considerably cheaper and isn't really too much hassle, especially as I work from home and so easy enough to do during the day and use in the evening.

I also tried green lentils and just boiled these without soaking or any faffing. all went well so happy days.

Thanks!