Deb wrote:
> "torlesse" > wrote in message
> om...
>
>>Hey,
>>Just wondering if there is any way at all of soaking legumes for
>>anywhere between 1 and 5 days, and then pickling or fermenting them,
>>as an alternative to boiling them that is - boiled legumes take ages
>>to make, as some people suggest cooking beans such as red kidney beans
>>for 2 or so hours...but even if anyone any suggestions for pickling
>>cooked legumes would be a big help.
>>Thanks,
>>torlesse
>
>
> I can't imagine pickled beans, but then, I lead a sheltered life.
>
> It is my understanding that most (all?) dried legumes need to be cooked for
> some reason... digestion??? can't remember the reason right now...
>
> It is easy to cook them, and takes actually no time at all. Soak overnight.
> In the morning drain and put into crock pot (slow cooker). Cover with water
> and turn on low. By evening they will be done to perfection.
>
> Deb

Most bags of dried legumes have the directions for "Quick" soaking on
them and that's the version I use. Bring 8 cups of water (8 cups of
water to each lb of legumes) to a rapid rolling boil, add the beans,
bring back to the boil, boil two minutes, turn off the heat, put the lid
on the pot, and let sit for one hour. Drain, rinse (gets rid of some of
the starches, which is the thing that makes beans make you gassy), put
back in the pot with the proper amount of water, add spices, herbs, etc,
and simmer until done, usually about two hours at sea level. Did a pot
of giant limas that way yesterday and served them over fresh cornbread
for supper. Of course the beans had a lb of sausage, a cup of chopped
onion and a cup of chopped sweet chiles, some crushed, dried epazote,
some parsley, black pepper, and home made hot sauce in there.

I never heard of anyone pickling beans but I have soaked them and then
canned them in two person servings (pints) on numerous occasions.

George