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Dried Bean help - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dried Bean help

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  • Dried Bean help

    I've always used canned beans for my recipe (Jimmer Beans posted in Vegetables recipes) but I'm switching to dried.

    The question I have is after soaking the beans should I cook each variety separately to make sure they're all done right?

    I've got black, pinto, red, small white, large white and garbanzo's soaking. Do different varieties take different lengths of time to cook?

    I'm worried that if I cook them together some will be done/overcooked while others will still be uncooked/crunchy.

    Any dried bean cooking experts out there???

    Sous-chef XJ
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Dried Bean help

    Hi XJim.............we use lots of dried pulses lentils, beans et al. We always cook the beans seperately after soaking as they do tend to cook at different speeds. Putting the dish together after ensures that all will be cooked to perfection. Coincidentally, I did two bean dishes in the oven last night.


    Last edited by Inishta; 03-13-2008, 04:22 AM.


    • #3
      Re: Dried Bean help

      Thanks, that confirms what I was thinking about dried beans.

      do you soak and precook your lentils?
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!


      • #4
        Re: Dried Bean help

        XJ.........the lentils do not require any soaking..........just pop them in as they are..........


        • #5
          Re: Dried Bean help

          To see a guru seek advice is very humbling, eh.
          Mate, I'd follow the scent of your unwashed lentil pans to the edge of the earth.
          On Sunday.
          Dinky Di, tru! (Now where did I find that one, eh.). . . . .stoppit.