What are all the different dried beans for?

dandy-candy

In my local supermarket they have shelves of different dried beans and I would love to try using some but I don't really know what the differences are and what to make with them. Are there any good sites with recipes for them, and do all beans need to be soaked before using or just some? Thanks for any help!

VfM4meplse

Welcome to the world of the pulse!

Anything dried will require reconstitution, I tend to pick through before using to remove any unwanted elements and then soaking overnight as a matter of routine to catalyse the process, and then stick in a pressure cooker when I'm ready to start cooking. Kidney beans in particular are known for their toxins, and need to be pre-soaked for 24hrs (throw the water away afterwards!) or boiled continuously for at least 20mins otherwise you could be v unwell...tbh it can be easier to just buy a value tin. As for what to use them for, trial and error is the best way. They can be used as dishes in their own right - curries are best - or as a filler for casseroles, alternative to potatoes or veg when serving with other dishes etc.

ETA: you have given me inspiration - have decided to go wild with chickpeas this weekend! Will make some fresh hummus, and falafel. Healthy and yumcious.

Some websites to start with:

• Indian food - I have put this first as it has the tastiest recipes but will require you to invest in your spice rack
• Passion for pulses
• Good to know recipes
• All recipes

Hope this helps .

CH27

I do a sausage & 3 bean casserole using whatever beans I have in the cupboard.
I find kidney beans & butter beans work well together but as vfm4 says you need to boil the kidney beans for 20mins.

adelight

i don't soak any, i just make sure i boil them rapidly at the start unless i'm doing them in the SC in which i case i cook on high as this makes it boil for mine.
they can be used in anything, google bean salad, bean soup, bean stew, bean curry, bean spread, bean burger, chinese bean, italian bean... the list goes on! just look at the different recipes around and see which take your fancy.

VJsmum

Mixed bean goulash

Tin butter beans (or dried)
Tin kidney beans (ditto)
Tin chick peas / blackeyed / pinto / haricot whatever you like really

1 red pepper
1 onion
paprika
tin toms
yogurt / soured cream

fry onion (garlic?) and pepper chuck in the rest (except yogurt) boil for a bit serve with yogurt stirred in and with rice / pitta bread.

patchwork_cat

If you look on the back of the packets it will tell you to prepare them. Lentils don't need presoaking, but all others do.

Draagonfly

I would highly recommend buying "The Bean Book" by Rose Elliot, it's packed full of recipes for all things beany (plus pulses too) & there is a fabulous section at the beginning that explains all about the different types of beans & the soaking/prep methods etc.

The simple lentil soup is delish & one of my favourites...you can make it in 30 minutes flat!

Sambucus_Nigra

dandy-candy wrote: »

In my local supermarket they have shelves of different dried beans and I would love to try using some but I don't really know what the differences are and what to make with them. Are there any good sites with recipes for them, and do all beans need to be soaked before using or just some? Thanks for any help!

If I told you I grow about 100 different varieties of beans, all for drying and then eating; you probably wouldn't believe me. The ones on the shelves are nothing compared to the amount of different varieties that are available out there.