Text 16634, 89 rader
Skriven 2007-06-11 15:04:59 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BEANS  70611
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> You just have to get your hands on some white navy beans (great
 JW> Northern or pea beans).
 
 GJ> Is there so much difference between the various varieties of hard
 GJ> beans?

 JW> The differences may be subtle but traditionally certain dishes call
 JW> for certain beans. Boston baked beans are navy beans, Succotash is
 JW> lima beans, Chili con carne gets served with red beans or kidney
 JW> beans on the side.

Here, cans of the latter are labelled "red kidney beans", to make sure
people know what they are getting.  Apart from Italian food suppliers,
there are a few places which specialise in beans and grains, and where
anything in that line, from anywhere, is sold.  In spite of protests
from my currently resident son and his daughter, I shall persevere in
my attempts to produce a bean dish comparable with what I have eaten in
San Antonio and Monterrey.  After having to work my way alone through
the last 500g of beans, I will not do that immediately.
 
 GJ> From my observations to date, it seems that, between limits,
 GJ> there is an inverse linear relationship between soaking and cooking
 GJ> times. Judging the ideal cooking time is dependent more on taste
 GJ> trying than pre-selecting a recipe-recommended time.   Do you agree?

 JW> Yes and yes. The age and dryness of the beans and therefore the
 JW> soaking/cooking times can be quite variable from lot to lot.

Thanks for that confirmation.  It does make accurate pressure cooking
difficult, though.  I don't want to run an oven for hours and hours,
so I will have to use an electric saucepan so I can test done-ness from
time to time.  What about the skins?  Do you make any attempt to remove
them if they come off, or just mix them in with the rest?

 JW> I wasn't familiar with barlotti beans but Googling advises me it's
 JW> an Italian variety of what I know as a cranberry bean. Sort of
 JW> similar to a kidney bean.

I suppose so.

Perhaps I should switch to mung beans, for variety.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buddhist Monk's Soup
 Categories: Chinese, Vegan, Soups, Vegetables, Noodles
      Yield: 8 Servings
 
      1 qt Water
      1 lb Pumpkin or butternut squash
           - peeled & cut into
           - large chunks
      1    Sweet potato
           - peeled & chunked
    1/2 c  Raw peanuts; shelled and
           - skinned. Soaked 30 min,
           - drained & roughly chopped
    1/3 c  Dried mung beans
           - soaked 30 min and drained
      3 tb Vegetable oil
      1    Square of bean curd
      1 qt Coconut milk
    1/2 oz Cellophane noodles,
           - soaked 20 min, drained
           - & cut into 1 inch sections
 
  Boil the water and drop in the pumpkin/squash, sweet potato, peanuts
  and mung beans.  Cook on medium heat for 35 min.  While making the
  soup, prepare the bean curd by heating the oil in a frying pan and
  cooking the curd until light brown on both sides.  Slice lengthwise
  into 1/4 inch strips and set aside.
  
  After the 35 min, check the mung beans for softness. If they're soft,
  add the coconut milk and a touch of salt. Bring up to a boil and
  throw in the cellophane noodles and fried bean curd.
  
  Serve with rice and Buddhist Nuoc Leo.
  
  From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)
 
MMMMM
 

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