Bean question???

[pjb]

I've got some dried beans (Trail of tears) from last seasons harvest and I want to use them in a casserole or soup, how do I treat said beans, soak over night? how long do they get boiled for?

Thanks.

[pjb]

[shirlton]

I have never used them although I know that you can. I'm sure that someone will be along soon to tell you.

[Hyacinth]

I used saved borlotti beans this week in a casserole and I hedged my bets on the soaking/boiling....put them to soak in the morning, boiled vigorously for 5mns or so before adding them to the casserole 'bout 5ish.

And I'm here, several days later, to report that I'm fit and well - and the casserole was delicious ;D

The dried beans I buy from the shops I do soak overnight and boil for 10mns, as per, but that's more because I don't know how old they are when I buy them....there again, the green lentils (pulses? :-\) I buy from the shop & eat a lot, I soak overnight only and skip the boiling.

So sorry, I'm muddying my own water perhaps? but I went with method 1 for my saved beans.  What will you choose to do?

[artichoke]

One method I've used is to cook lots of beans fairly thoroughly when taken out of their pods (not too soft, though), then freeze in lots of little boxes. Thaw, then put into casserole towards the end of the cooking time.

It's not always easy to dry the beans thoroughly when picked, and this removed the worry that they might go mouldy over the winter months.

[Suzanne]

Hi artichoke, I do this as well. I do give them a vigorous 5 - 10 mins boil before I add them to casseroles though, probably just habit because I grow red kidney beans as well. I am not sure my cannelini's or borlottis need this extra precaution but just want to be on the safe side. They still hold their shape in the casserole.

[PurpleHeather]

Dried beans contain a substance which can seriously upset the tummy so it is important to boil them for up to 20 minutes rapidly to get rid of it.

Do not add salt to any pulses until after they are cooked. Adding salt at the start prevents them tenderising and they will always be tough.