Bean Fundamentals
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- Опубліковано 13 лют 2024
- This is the first video in our series on beans. We discuss and show how to cook beans for best results and how to avoid gastrointestinal discomfort. We show two ways to pre-soak beans and two ways to cook them.
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I don't understand why you can't use the broken or half beans. You'll still be soaking and cooking just the same in the end anyway. Are the broken ones suspectable to bacteria from the get-go thus making them unsafe to cook and consume? Just curious.
I wonder the same thing.
Mee too!
I’ll have to remember the baking soda trick for the old beans!
My Great Grand Mother, born in 1901 had Pulses every day of the week (they were pintos), second thing on the stove after coffee. But on Sunday, she served Butter Beans, funny. Thank you. God Bless and stay warm.
Interesting! Was it for lunches and sandwiches or a dinner staple or..?
@@idonttiptoe1519 Side dish, lunch and supper. Blessings
Of all the channels I watch, your channel gets by far the most of my 'likes'! I learn so much from your content. Thank you for all you do!
Those broken dried black beans will make delicious refried beans..
This series is timed perfectly. I have made it a goal to learn how to cook with beans to help my grocery budget this year and utilize the beans I purchased in bulk. I love the idea of having a jar of fast beans on hand versus canning beans. They take up less space dehydrated and I can use less canning jars to store them.
They are a game changer! Not only for home storage but I rely on them for camping as well and it’s almost time to camp! 🎉🎉🎉
Thank you for the bean family tree-i have always been confused about legumes vs pulses.
My daughter in law's daddy told me to be sure to keep lid on my pinto beans and I wouldn't get the icky scummy stuff I always got. I cooked beans like my grandmother and thought they always did that. But keeping a lid on the pot did eliminate that. I'm 75 and still learning.
I absolutely love your channel and feel you are the quintessential channel for safe canning and so much other important information. So I hate to disagree with your process for preparing your beans. My beans are never gassy and I have followed my mother and grandmother’s method for decades (I am 74). After checking the beans for pebbles/ broken beans, I let my beans soak for about 20 minutes in cold water, no longer, before rinsing the heck out of them. What I do is rinse them in cold water - rinsing them about ten times, rubbing them between my hands as a cleaning method. I cook them on medium to medium-low without salt for about 2.5 hours, always keeping an inch of water above the beans, adding water as needed to maintain. I add the salt a half an hour before the 3 hours it takes to cook. Perfection. My Nana explained it to me- she felt that soaking beans overnight and throwing away the water, was throwing away much of the flavor. I don’t have to soak overnight or do a par-boil to prepare them for cooking. Just my take for what it is worth. Thank you for all you do for all of us. 🌹
Love to catch her early on too. I watch this channel so much I feel like family lol
That’s how I feel. It’s like having your momma right there to teach you 🥰
I love when i can catch you right away. Today l am planting tomatoes and peppers in my greenhouse.
Me too!❤
Yes!! I just got my 'taters in!
I’m planting snowflakes today 🤣🤣
Just kidding - it’s actually sunny and in the low 40s today. But still at least two feet of snow on the ground
I've done fast beans and freeze dried, I use them interchangeable depending on the recipe I'm fixing! Enjoy you explanations with pros and cons....you're the best instructor I've had in my 70 years! Your approach to to food and preservation is very scientific with documentation! Thank you and Jim (have to include Cindy and her husband) for all the hard work, I feel blessed to have found you in 2018! You inspired me to "understand what I'm consuming", I've always had a pantry, now I question " is it a HEALTHY pantry"! I love to cook with raw organic ingredients... nothing processed!
my *personal* preparedness choice (not knocking anyone else) is that i never, ever, store kidney beans except canned. the reason being that dry kidney beans 9especially red i think?) are toxic unless cooked at high enough temperatures, and i cannot count on that during a crisis.
just another thing to keep an eye on.
Epazote is a Central American herb which is added to beans to aid in digestion and reduce bloating. It has an earthy taste so wouldn't work with every recipe. I'm so glad you are doing this series. My grandmother always added baking soda to the soaking water for beans.
Thanks, I will check that out. Have been using aromatics such as garlic, onions and bay leaf during the cooking process part, that will take that step out of making certain recipes. Where can I get that and how is it used?
@@ArtFlowersBeeze8815 I have found it at WalMart & Whole Foods. Add a teaspoon or so when cooking the beans. It would go well with the aromatics.
Thanks. I 'll check it out. If not maybe I can grow it.@@mpennington27
I am not seeing the download on the website
I found the “Bean Fundamentals “all the way towards the bottom of the Home page of her website
I looked for the download, couldn't find it.
Agreed. I couldn't find it either.
It’s there now
I don’t see the handout on your website. I see the downloads but nothing that matches this video. What am I missing?
I am so grateful I found your channel just over 1 year ago. Living and raised down under in NZ and Australia I wasn't raised with beans in my diet so look forward to learning the how to and what to do with them, as I've stocked a few different types of dry beans for long term protein alternatives. Thank you ❤
You are so welcome! Let us know how your bean projects turn out. Jim
I am on the website trying to locate your download for this Bean Fundamentals, but I do not see it with your other downloads. I will check back periodically for it. Thanks. I like the idea of fast beans.
I didn't see it either
I can't find it either
I’m also having trouble finding the handout.
Its been 20 hours & I still haven’t found the handout. I know it must be an oversight or glitch. This is such great information so I will keep checking! Thank you Pam & Jim! You both are such a great team, offering us such great information.
I don’t see a handout loaded yet in “downloads”, with all the specific information covered in this video…great idea for a series, BTW!
It is between Pam's Bread and Taco Soup about mid-page. Jim
I cook a lot of beans and have many dry beans stored. I haven’t tried using the instant pot for beans so I will give that a try. I threw away about 40 pounds of beans i could not rehydrate so the baking soda soak may be helpful in the future. I now store my dry beans with oxygen absorbers in mylar bags and am hoping that will help with rehydration in the future.
I also appreciate the information about eating avocado, mango, and cumin with beans. Thank you. I always learn from you even if I have been preparing a food for years.
I remove the foam at the top, and simmer uncovered, checking at 15 minute intervals. Never have too soft beans that way.
Great info Pam! Nice camera work Jim! Thanks again.
Enjoying the video. But I have a question: beans contain phytic acid and I have been told that soaking and adding some apple cider vinegar to the soaking water helps eliminate that. You did not mention phytic acid. Is it part of the things that you did mention? And can you elaborate on the legitimacy of using apple cider vinegar?
Where do I find the handouts for these classes? Thanks
You do such a great job of explaining what you are sharing. ❤
This series helps so much. I've made a goal to learn how to use the items I have stored. I don't want to find out I don't know how to use some of the items, like beans, in a shtf situation. That would certainly be the very worst time to try and learn, especially with added stress. Thank you for teaching this!
Thank you for another great presentation! I so appreciate that you are able to present these topics in a straightforward easy to understand manor.
My understanding is that pressure canning/cooking destroys or breaks down the lectins. So people that are especially sensitive might find it helpful.
I've started pressure cooking my dry beans then dehydrating them to be "fast beans". I'll never go back to cooking on the stove top and/or canning them. Best new bean idea I've ever seen. Thanks so much, Pam.❤
Great info, yes and thank you both.
Thanks alot for the video!!
Thank you ❤
Love this video! Thank you for sharing it.
Can we maybe soak the beans for a shorter time frame so they're less mushy after being pressure canned?
Can’t find handout?
Me either.
Thank you.
Excellent, excellent video! Could hardly wait to watch it. So informative and helpful. Thank you for all the time you put in.
Enjoyed the class, thanks!
Great video!
Wonderful! I can't wait for the next bean video!
Great information
You do such a good job explaining things. Great information
I am mesmerized when being taught by you😊😊😊😊
Thank you for your downloads
U guys are amazing thank you for taking the time to make these videos 🖤 u have no idea the impact it has on us 😊
Pam
Fantastic I just got a bunch of heirloom beans this is such good info
Thank you so much❤. I so appreciate your videos
Glad you like them! Jim
Very interesting, thank you.
I use a paper plate to sort thru my beans
I can’t wait to see recipes using beans. Thank you for this informational video!
Fascinating! I love cooked beans and always had some kind of issue with them. Now I know the ways to have success each time I cook them. Thank you.
Helps to understand this, so important! Thanks😊
You're so welcome! Jim
Thanks for another great video. I learn something new every time.
Exactly what you &Jim give us great informed information I will be watching this a few more times & creating a “Bean” section in my notebook. Who knows one of my Grandchildren or Great granddaughters may come across it & appropriate my saving your teaching💚
Incredible amount of valuable information. Interesting too. For me, it’s useful to know the “why”. Thank you for always teaching why!
Great series; I’m looking forward to more. It never occurred to me to create “fast beans” via dehydrator/freeze-dryer. What a marvelous idea!
Always good to hear your detailed explanation on how to cook beans! I have tried making your fast beans and canning bean and pea soup. Always a fast meal!
Learned a lot from this video. Thanks for wonderful teaching which I love and trust. You make me happy to be learning more about beans❤.
I am looking for the handout for this lesson. I notice that you are telling people who are looking for the same thing to go to a bean recipe. This video says that it is a handout for today’s lesson called Bean Fundamentals & that it is on the front page at the bottom. Thank you for any help in finding this lesson handout.
It is between Pam's Bread and Taco Soup, about mid-way down the Recipe Page. Jim
Am very excited to watch and put the whole picture about beans together so I am not guessing or insufficuently preparing beans for canning and recipies...
Thank you!
This is a great video. I really know nothing about cooking with dry beans but have wanted to learn more to broaden our food storage. This was so informative and I learned so much. I have made ham and bean soup but that is it with dry beans. Thanks once again for all your information as usual.
Having home canned beans is so much healthier and economical than buying cans of beans; they taste better too. Due to unforeseen events I've soaked beans 2 days, rinsing and refilling water after day one.
I enjoy black beluga lentils, the hold their shape...very delightful bite!
Love your videos! In a previous video you mentioned only being able to post a certain amount of handout/download items to your website at a time. I'm wondering if you'd consider pusblishing those handouts to a google drive folder so that if we do miss a video handout we'd still have access to them somewhere? Again, keep up the amazing videos. I greatly enjoy the knowledge you share with the world!
Perfect timely study. Pulse is what Daniel insisted on eating while in captivity. Unfortunately I could not find the beans fundamentals download. Thank you for sharing these great learning videos!
It is between Pam's Bread and Taco Soup on the Recipe Page. Jim
Another informative video! Thank you. Do you have any info about dried green beans? Not the the pod part but saving and using the seed part, for cooking.
Pintos, Great Northerns, and Navy beans prepared in Appalachia are often salted and seasoned during cooking and the broth is not drained off at the end. They are eaten from a bowl with Corn Bread as a side or crumbled into the beans and soup.
The salt in this method needs to be added during cooking to soak into the beans, not just the broth/soup.
Just a simpler meal.
First time I ever heard of fast beans, thank you. I have one of those digestive issues (with several foods). I add parsley to meals to help with bloating. Cilantro would work also for those who like it.
i shared to several social media!
This was very interesting anc educational. I was interested I your comment about not adding acid at one point. I had sent a little bit that I had tried to keep the beans from blasting when freeze dtying and I found that some acid helped. Now I used red kidney at that point (mostly because they did not blast in my FD chili). When I can I will try some other beans, but if I need to be careful.....
I look forward to this series! We eat a tremendous amount of beans in our diet. Thanks for the information on what beans dehydrate and freeze dry best.
Our pleasure! Jim
As usual a great video. I hope in the upcoming videos what beans to keep away from chooks. On the internet there seems to be some conflicting views.
Thank you so much. Even though I've used beans for many years, I learned much that I didn't know.
Glad it was helpful! Jim
I guess I should check back on the web site tomorrow, it isn't there yet.
I love the idea of of a bean playlist. I have ADHD and this will make it so much easier for me to follow. Thank you, a million times thank you.
PS I forgot, did you ever say where to find grade A beans in bulk? I know of Azure Standard but they are very limited. Is there a place that has a larger variety?
I thank you both for your time and effort with this series. Beans are so versatile and I don’t think many households incorporate them into their diets nearly enough. So I say, bring on the beans. 🥳
Thank you for the comments. Jim
Hi Pam. I love your channel and appreciate the information you provide. I do have a question about your Fast Beans you had on the channel about two years ago. Can you soak beans and then dehydrate them for long term storage without the cooking step?
Very informative video on beans…TYFS. How long do the dehydrated fast beans last?
Love your channel because you provide excellent information which makes me feel safe. And I adore you and this community. 💕
Also, have you done anything on Seed Storage? I would like to store commercial as well as seeds from my garden and would like to have the best outcome. Thanks! 🤗
Please do an Internet search: Storing Garden Seed Long-term. Jim
Sometimes my husband will cook pinto beans in the insta pot. He loves it!!
Any ideas on how much baking soda or salt per pound of OLD dry beans???such a great video so much information.sharing🎉
The download for beans isn’t on your homepage.
❤❤❤❤❤ Thk u
You mentioned about beans needing to be cooked before eating them. At the grocery store, I see bags of chickpea snacks that are crunchy, and I've seen videos of other types of dry beans being baked or dried for a snack. Have you guys ever used the beans to make a snack like that?
Pam the pan you cooked the black beans on the stove with, does it have a temp gauge in the lid? Do you sell it in the Amazon store and what brand of pan is it?
Loved this video and I am looking forward to all the bean videos to come. I learned to cook beans from my mom and she learned to cook beans from her mom. We never remove the broken beans LOL Are we the only ones?
Thanks for letting us know about your experiences cooking beans. I do not know if you are the only one who doesn not remove the broken beans. Jim
About how long does it take to dry in a dehydrator?
P. S. I absolutely love your channel, thank you for all the great information.
Thank you! How long are fast beans shelf stable when dehydrated? I’m concerned about not having enough water to soak, drain and cook beans if times get really hard. I will want to hold on to as much water as possible. Are fast beans a good long term storage option in addition to some store bought canned beans, some home canned beans, and some dry?
I bought the INSTAPOT MAX and whem canning beans I saw the temperature never got anywhere close to that 240*. Having to throw out beans as they are Not Safe. Will buy a real pressure canner in March.
Great information and as always, well presented. However, the handout Pam refers to as being on their website home page apparently isn't there - at least I don't see it under Downloads. Still not visible to everyone else either or am I just missing it?
Go to roseredhomestead.com, click in Recipes and about half-way down the page below Pam's Bread and above Taco soup is Pam's Bean Recipes (pdf). Jim
Jim. I believe Pam was going to post information about DRY Beans vs split pea & lentils….& the different processes in preparing them to use in recipes. Like the chart she had on the white board… at least that’s what I understood. I just re watched the video & At minute 2:50 she there would be a chart up called Bean Fundamentals for about 2 weeks with this information.
"Here they are - right here - live & in person!" That made me laugh.
Could dry bans be cooked in a thermos.
I would appreciate a recipe for rice and beans that is flavorful but not overly spicy.
I'm sorry, but I can't find the handout, Is there a chance I'm over looking it? BTW Happy Valentine to you and Jim, you two make the greatest team ever. We need to start calling you both "The Super Duo!"❤
I can’t find it either.
Well at least I'm not blind and it was there in front of my face. 👍
couldn't find the handout
Can you PC a pre made sausage. I want to can turkey sausage that I like. Butterfly brand. I canted find it in any of my books.
Please see the nchfp.uga.edu Guide 5, Page 6. Jim
Thank you for this video! I was just thinking about my dry beans and that I need to start using them more. The baking soda tip is a really good one and may help a family to use some of their old beans and provide a much needed meal. I am not finding your bean handout on your website. Would it be possible to put a link at the bottom of this video? Thank you.
It is between Pam's Bread and taco Soup on the Recipe page. Jim
@@RoseRedHomestead Thank you Jim. I was thinking it was one that included the chart of which needed to be soaked and which didn't. I appreciate you taking the time to let me know.
Fermented foods-including kefir and sauerkraut-in addition to probiotic supplementation can improve gut health and your body's ability to break down carbohydrates more efficiently. Additionally, digestive enzymes are a great option to assist with carbohydrate metabolism. Rebuild your "good gut bacteria".
Thanks, Jim
Can not find your bean handout?
I have older beans that when I soak the skins of the beans come off. Are these bad to use? I have been using them anyway in the crockpot. I end up with skins floating. Is there something to prevent this? Thanks.