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Xabia Jim 03-13-2008 01:42 AM

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

Inishta 03-13-2008 03:21 AM

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.



Xabia Jim 03-13-2008 04:08 AM

Re: Dried Bean help
Thanks, that confirms what I was thinking about dried beans.

do you soak and precook your lentils?

Inishta 03-13-2008 04:22 AM

Re: Dried Bean help
XJ.........the lentils do not require any soaking..........just pop them in as they are..........;)


jeff 03-13-2008 05:43 AM

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.

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