Comments on: Weekend At Beany’s

By: Tom

Tom — Tue, 18 Nov 2008 12:24:29 +0000

This looks really good, and I love using beans in cooking. An alternative to the overnight soak is to boil water and then pour the boiling water over the beans and let them sit for an hour, drain them and continue with the recipe. It works fine and, according to someone (Deborah Madison? I can’t remember) the boil and soak method actually changes the chemistry to reduce the amount of, er, gas that is the normal result of eating beans.
Now if the temperatures would only cool off so this would sound appealing again!

By: Alex

Alex — Tue, 11 Nov 2008 11:54:49 +0000

Adrenna,
The bean selection was thrust upon us; i had to do some homework for work to see how a new batch of heirloom beans held their color after cooking so we used the leftover beans to make a stew.
The big black dudes (scarlet runners) have a vegetal and savory flavor but they do look more than they taste. The most flavorful of all the beans in this stew were the Anasazi (one of our fav. beans ever).
When making your own medly just pick a bunch of beans that you’re unfamiliar with of various sizes, shapes and colors–that way you can learn what you like and make a ripping stew all at once!

By: andrenna

andrenna — Tue, 11 Nov 2008 11:28:57 +0000

I’ve never seen those big, black beans. Do they taste any different than other beans? Do you pick a melody of beans based on colors and shapes or is there more to it?