Pulses quick questions thread.

hilstep2000

Don't forget, if using kidney beans, you should follow this advice as they are toxic otherwise:
1. soak the dried beans for at least 12 hours
2. drain and rinse the beans then cover them with fresh water
3. boil them vigorously for at least 10 minutes

Then you need to simmer the beans for approximately 45 to 60 minutes to make them tender.

Penelope_Penguin

chezba wrote: »

I think I know the answer but just checking! Am i right in thinking that for 500g of DRIED beans I will get more in terms of weight when they have been soaked and cooked? The reason I ask is a 420g can costs 40p in Tesco and I can buy a 500g bag of dried butter beans for 75p (and even chepaer if I buy bigger bags) in my Indian supermarket and want to know I will get more for my 75p otherwise I may as well just buy tins.
Hope that makes sense??

Thanks
Tracy

I buy dried You need to factor in the cost of cooking, so I cook mine in big batches, then freeze in "tin-sized" portions, to add to recipes

I'll add this to the exisitng pulses thread later.

Penny. x

chezba

Penelope_Penguin wrote: »

I buy dried You need to factor in the cost of cooking, so I cook mine in big batches, then freeze in "tin-sized" portions, to add to recipes

Thanks - that's my intention too having read it here somewhere before. My indian supermarket sells them in 2kg bags for #2.75 so was going to have a mass cooking session then freezing! I better go dig out the jumbo stockpot to allow for expansion!! :rotfl:

purpleivy

Penelope_Penguin wrote: »

I buy dried You need to factor in the cost of cooking, so I cook mine in big batches, then freeze in "tin-sized" portions, to add to recipes

I'll add this to the exisitng pulses thread later.

Penny. x

It isn't a silly question. I cook a whole 500g bag of pulses in the pressure cooker at a time and then freeze in approx 250g bags, about a can full. It's much cheaper, especially with the advantage of the pressure cooker, as they only need about 10 minutes, depending on size. You can use them from frozen for most things, if not, just immerse in boiling water for a few minutes.

EagerLearner

Hmmm, can I soak 1kg kidney beans overnight in the slow cooker, then turn on switch onto Low in the morning and cook all day, then they'd be ready when I get back at 5? Could then freeze in 'tin amounts'.
I'm also aware of the electric usage - would the above be better than buying say 5 tins?

wyebird

You would still need to boil them for 10 mins before you cooked them else you could get sick.

EagerLearner

Ok, so soak 1kg over night, boil for 10 mins, then stick in the slow cooker all day on low? x

wyebird

Yes, I think that would be fine :-)

lolarentt

Of course the same applies to all pulses in terms of the value for money - lentils, chick peas, haricot beans, lima beans, peas, split peas, black eyed....etc etc all produce large volumes of product for minimal outlay on the dried pulses, except the time involved and cooking cost.

sleepless_saver

And part of the weight of the can contents is the water the beans are floating around in.