Comments on: Food Stamps Cooking Club: How Have You BEAN?

By: Mother Connie

Mother Connie — Sun, 30 May 2010 01:45:51 +0000

Oh, I’m so happy to get your good bean advice, MikeMax! I do have a question; maybe you can enlighten me. Why do you salt the beans AFTER they have cooked? If that’s the proper way, I’ve been doing it all wrong for years! UH OH…

Today for lunch we had canned pork n beans (we buy the store brand cuz they are much cheaper) with a can of drained pineapple tidbits added. O MY STARS N GARTERS–they were DELISH.

Maybe you’ll share more of your bean wisdom later? Thanks again. It’s so fun to hear from the Club members!

Warmly,
Mother Connie

By: mikemax

mikemax — Sun, 30 May 2010 01:39:08 +0000

Forgot to mention, don’t salt the beans until they have finished cooking.

By: mikemax

mikemax — Sun, 30 May 2010 01:38:05 +0000

As a child, I hated beans and would not eat them at all. Of course, my mother only cooked one kind, one way. As an adult, I’ve learned to cook several kinds of beans, and I love them! I just wanted to mention that I much prefer the quick soak method to the old overnight soak. Also, I really like to cook beans in a pressure cooker. Not only is it fast, but they hold their shape better (another advantage of the quick soak).

To quick soak, cover beans in 2-3 times as much water as beans. Bring to a boil, boil one to two minutes, turn off the heat, cover, and allow to soak one hour. Cook as usual.

The only thing to remember about a pressure cooker is not to fill it too full because beans expand and foam. Your booklet will probably address this. Your cooker also may have a fill line. Black beans cook in only 20 minutes, and some other varieties–including pintos and small whites–cook in even less time. Surprisingly, Navy beans take about 30 minutes.

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