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

"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
--
In Oregon, the pacific northWET.

"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
--
In Oregon, the pacific northWET.

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

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

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

"George Shirley" > wrote in message
t...
> 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
>

Your version of easy beans sounds quite good. I'd just use overnight
soaking and then the crock pot because I hate to start fixing dinner in the
morning. I can load a crock before the 2nd cup of coffee kicks in and
convince myself it is still last night.

I haven't tried canning dried beans yet. Don't they swell more after
soaking? I guess I'd worry about overloading the jar and they'd burst
through the lid in the canner. I suppose BBB has the answer. ;>

Deb
--
In Oregon, the pacific northWET.

"George Shirley" > wrote in message
t...
> 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
>

Your version of easy beans sounds quite good. I'd just use overnight
soaking and then the crock pot because I hate to start fixing dinner in the
morning. I can load a crock before the 2nd cup of coffee kicks in and
convince myself it is still last night.

I haven't tried canning dried beans yet. Don't they swell more after
soaking? I guess I'd worry about overloading the jar and they'd burst
through the lid in the canner. I suppose BBB has the answer. ;>

Deb
--
In Oregon, the pacific northWET.

"George Shirley" > wrote in message
t...
> 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
>

Your version of easy beans sounds quite good. I'd just use overnight
soaking and then the crock pot because I hate to start fixing dinner in the
morning. I can load a crock before the 2nd cup of coffee kicks in and
convince myself it is still last night.

I haven't tried canning dried beans yet. Don't they swell more after
soaking? I guess I'd worry about overloading the jar and they'd burst
through the lid in the canner. I suppose BBB has the answer. ;>

Deb
--
In Oregon, the pacific northWET.

George Shirley wrote:

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

I had a market-go-er who asked if I had a recipe for 3 bean salad, and could this
be canned. Kidney beans, green or wax beans and ...? Lima beans? Sounds like a
possibility to me, but for just BWB it'd have to be pretty sour. Better not so
sour & pressure can. Which I aint got - yet. I don't think I'd like the texture
of this after freezing it.
Edrena

George Shirley wrote:

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

I had a market-go-er who asked if I had a recipe for 3 bean salad, and could this
be canned. Kidney beans, green or wax beans and ...? Lima beans? Sounds like a
possibility to me, but for just BWB it'd have to be pretty sour. Better not so
sour & pressure can. Which I aint got - yet. I don't think I'd like the texture
of this after freezing it.
Edrena

Deb wrote:
> "George Shirley" > wrote in message
> t...
>
>>Deb wrote:
>>
>>>"torlesse" > wrote in message
e.com...
>>>
>>>
>>>>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
>>
>
>
> Your version of easy beans sounds quite good. I'd just use overnight
> soaking and then the crock pot because I hate to start fixing dinner in the
> morning. I can load a crock before the 2nd cup of coffee kicks in and
> convince myself it is still last night.
>
> I haven't tried canning dried beans yet. Don't they swell more after
> soaking? I guess I'd worry about overloading the jar and they'd burst
> through the lid in the canner. I suppose BBB has the answer. ;>
>
> Deb

I have the recipe in the manual for my old pressure canner. I'll see if
I can dig it out but it does involve overnight soaking which will swell
the beans more than the quick soak. I've probably canned 100 pints or
more of dried beans over the years and haven't had a jar break yet but
I've always been pretty lucky. <VBG>

George

Deb wrote:
> "George Shirley" > wrote in message
> t...
>
>>Deb wrote:
>>
>>>"torlesse" > wrote in message
e.com...
>>>
>>>
>>>>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
>>
>
>
> Your version of easy beans sounds quite good. I'd just use overnight
> soaking and then the crock pot because I hate to start fixing dinner in the
> morning. I can load a crock before the 2nd cup of coffee kicks in and
> convince myself it is still last night.
>
> I haven't tried canning dried beans yet. Don't they swell more after
> soaking? I guess I'd worry about overloading the jar and they'd burst
> through the lid in the canner. I suppose BBB has the answer. ;>
>
> Deb

I have the recipe in the manual for my old pressure canner. I'll see if
I can dig it out but it does involve overnight soaking which will swell
the beans more than the quick soak. I've probably canned 100 pints or
more of dried beans over the years and haven't had a jar break yet but
I've always been pretty lucky. <VBG>

George

George Shirley > wrote:

>Deb wrote:
>> "George Shirley" > wrote in message
>> t...
>>
>>>Deb wrote:
>>>
>>>>"torlesse" > wrote in message
le.com...
>>>>
>>>>
>>>>>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
>>>
>>
>>
>> Your version of easy beans sounds quite good. I'd just use overnight
>> soaking and then the crock pot because I hate to start fixing dinner in the
>> morning. I can load a crock before the 2nd cup of coffee kicks in and
>> convince myself it is still last night.
>>
>> I haven't tried canning dried beans yet. Don't they swell more after
>> soaking? I guess I'd worry about overloading the jar and they'd burst
>> through the lid in the canner. I suppose BBB has the answer. ;>
>>
>> Deb
>
>I have the recipe in the manual for my old pressure canner. I'll see if
>I can dig it out but it does involve overnight soaking which will swell
>the beans more than the quick soak. I've probably canned 100 pints or
>more of dried beans over the years and haven't had a jar break yet but
>I've always been pretty lucky. <VBG>
>
>George


The USDA canning pages suggest that you can also use the quick soak
method. After soaking by either method, change the water and boil for
30 minutes. Then jar and process at 11psi for 90 minutes. I just did
7 quarts on Saturday and have 5 (7 quarts plus dinner for 2) more
pounds doing the quick soak right now. This time I am going to put
fewer beans and more "juice" in the jars.

I just sliced up some okra to put in the freezer. Last night I
followed Barb's instructions for okra & tomatoes and my husband, who
never touches okra, ate it. Since I am getting a large handful of
okra every day from the garden I am delighted to share it.


I am glad I found the freezer a couple of weeks ago. I may make a
sizeable dent the space. I am also looking forward to next year since
I now have room to have a garden.




--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

George Shirley > wrote:

>Deb wrote:
>> "George Shirley" > wrote in message
>> t...
>>
>>>Deb wrote:
>>>
>>>>"torlesse" > wrote in message
le.com...
>>>>
>>>>
>>>>>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
>>>
>>
>>
>> Your version of easy beans sounds quite good. I'd just use overnight
>> soaking and then the crock pot because I hate to start fixing dinner in the
>> morning. I can load a crock before the 2nd cup of coffee kicks in and
>> convince myself it is still last night.
>>
>> I haven't tried canning dried beans yet. Don't they swell more after
>> soaking? I guess I'd worry about overloading the jar and they'd burst
>> through the lid in the canner. I suppose BBB has the answer. ;>
>>
>> Deb
>
>I have the recipe in the manual for my old pressure canner. I'll see if
>I can dig it out but it does involve overnight soaking which will swell
>the beans more than the quick soak. I've probably canned 100 pints or
>more of dried beans over the years and haven't had a jar break yet but
>I've always been pretty lucky. <VBG>
>
>George


The USDA canning pages suggest that you can also use the quick soak
method. After soaking by either method, change the water and boil for
30 minutes. Then jar and process at 11psi for 90 minutes. I just did
7 quarts on Saturday and have 5 (7 quarts plus dinner for 2) more
pounds doing the quick soak right now. This time I am going to put
fewer beans and more "juice" in the jars.

I just sliced up some okra to put in the freezer. Last night I
followed Barb's instructions for okra & tomatoes and my husband, who
never touches okra, ate it. Since I am getting a large handful of
okra every day from the garden I am delighted to share it.


I am glad I found the freezer a couple of weeks ago. I may make a
sizeable dent the space. I am also looking forward to next year since
I now have room to have a garden.




--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

I bought a jar of 3-bean salad once when I was too lazy to make it. Nothing
compares with fresh.

I usually make it with more than 3 beans: yellow and green, pinto, kidney,
garbanzo, black - whatever is in the cupboard. Add lots of fresh green
pepper and onion and celery. Heat vinegar with a little sugar and pour it
over. Chill 'til dinnertime.

The fresh veggies get soggy when canned and all the flavors mix together.

Other than that, there is probably enough vinegar to make it safe to BWB.

Deb
--
In Oregon, the pacific northWET.


"The Joneses" > wrote in message
...
> George Shirley wrote:
>
> > I never heard of anyone pickling beans but I have soaked them and then
> > canned them in two person servings (pints) on numerous occasions.
>
> I had a market-go-er who asked if I had a recipe for 3 bean salad, and
could this
> be canned. Kidney beans, green or wax beans and ...? Lima beans? Sounds
like a
> possibility to me, but for just BWB it'd have to be pretty sour. Better
not so
> sour & pressure can. Which I aint got - yet. I don't think I'd like the
texture
> of this after freezing it.
> Edrena
>
>
>

I bought a jar of 3-bean salad once when I was too lazy to make it. Nothing
compares with fresh.

I usually make it with more than 3 beans: yellow and green, pinto, kidney,
garbanzo, black - whatever is in the cupboard. Add lots of fresh green
pepper and onion and celery. Heat vinegar with a little sugar and pour it
over. Chill 'til dinnertime.

The fresh veggies get soggy when canned and all the flavors mix together.

Other than that, there is probably enough vinegar to make it safe to BWB.

Deb
--
In Oregon, the pacific northWET.


"The Joneses" > wrote in message
...
> George Shirley wrote:
>
> > I never heard of anyone pickling beans but I have soaked them and then
> > canned them in two person servings (pints) on numerous occasions.
>
> I had a market-go-er who asked if I had a recipe for 3 bean salad, and
could this
> be canned. Kidney beans, green or wax beans and ...? Lima beans? Sounds
like a
> possibility to me, but for just BWB it'd have to be pretty sour. Better
not so
> sour & pressure can. Which I aint got - yet. I don't think I'd like the
texture
> of this after freezing it.
> Edrena
>
>
>