Dried beans etc vs tinned

ceridwen

Spider_In_The_Bath wrote: »

A 400g can of beans will be about 275g when drained of water. The equivalent to this in dried beans is 90g.

So with many cans of beans (and other foods.....) having been downsized very slightly recently (as a subtle price rise) - then I guess one can basically think "I want 2 portions of beans - so I'll do 100 gr of dried beans then"??

Goes off thinking "Think I overdid how many I put in my slowcooker yesterday to cook up - it was about 350gr and its only a 2 person size one....:o".

Anyone care to share what weight of dried beans they would be trying to cook up at a time in a 2 person size slowcooker please. My guess is that maybe 200grams might be its capacity for this??

xrjtg

sarahsarah wrote: »

I was told that if you take dried beans and soak they end up as 3 times the weight

Most of the packets of dried beans I come across tell you what weight of dried beans will produce what weight of cooked beans. I don't have any to hand, but three times is certainly in the right ballpark, although the exact figure depends on the variety.

beaney50

ceridwen wrote: »

So with many cans of beans (and other foods.....) having been downsized very slightly recently (as a subtle price rise) - then I guess one can basically think "I want 2 portions of beans - so I'll do 100 gr of dried beans then"??

Goes off thinking "Think I overdid how many I put in my slowcooker yesterday to cook up - it was about 350gr and its only a 2 person size one....:o".

Anyone care to share what weight of dried beans they would be trying to cook up at a time in a 2 person size slowcooker please. My guess is that maybe 200grams might be its capacity for this??

I think i remember reading that kidney beans need to be boiled first before putting in the slow cooker to get rid of toxins.

Swan_2

beaney50 wrote: »

I think i remember reading that kidney beans need to be boiled first before putting in the slow cooker to get rid of toxins.

that's right, dried kidney beans & soya beans both need a 10 minute fast boil before simmering

other pulses are ok though

cyberbob

beaney50 wrote: »

I think i remember reading that kidney beans need to be boiled first before putting in the slow cooker to get rid of toxins.

Kidney beans need to be soaked overnight before cooking. They need to be brought to the boil for 10 minutes. They contain toxins that can make you very ill if not prepared properly

Food_Standards_Agency wrote:

Cooking kidney beans

If you buy dried kidney beans, it's important to cook them properly. This is because kidney beans contain a natural toxin (called lectin) that can cause stomach aches and vomiting. However, it's easy to destroy the toxin if you prepare the beans properly.

Follow these three steps to destroy the toxins:

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.

If you buy tinned kidney beans, they have already been through this process so you can use them straight away.

http://www.eatwell.gov.uk/healthydiet/nutritionessentials/eggsandpulses/pulses/

cyberbob

Swan wrote: »

that's right, dried kidney beans & soya beans both need a 10 minute fast boil before simmering

other pulses are ok though

Soya beans need to be boiled a lot longer. It's normally recommended about an hour before simmering for a couple more.

Swan_2

just realised I have some soaked but uncooked beans in the kitchen, so I've drained & weighed them


150g dried pinto beans = 345g soaked & drained

150g black turtle beans = 345g soaked & drained


so they buik up to just under 2 1/2 times their dry weight

Swan_2

cyberbob wrote: »

Soya beans need to be boiled a lot longer. It's normally recommended about an hour before simmering for a couple more.

those must be new guidelines for the soyas, sources I've seen in the past quoted the 10 minute fast boil

I've never used the dried ones myself, but if I ever do I'll make sure they get the long boil, better safe than sorry

loislane999

You need to soak beans and chick peas overnight , drain and rinse then boil for the recommended time on the packet. Slow cookers are not hot enough and you wont get rid of the toxins

but

if you soak and cook the whole packet at once then freeze your cooked beans / peas in meal-sized portions, you can just add them as and when to your meals, saving you the energy and effort of soaking and cooking some each time.

Swan_2

loislane999 wrote: »

You need to soak beans and chick peas overnight , drain and rinse then boil for the recommended time on the packet. Slow cookers are not hot enough and you wont get rid of the toxins

the good news is that chick peas don't have the toxins, it's only kidney beans & soya beans that have them & need the pre-boiling, all other pulses are ok to put in the SC directly after soaking

see cyberbob's previous posts