Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Burgerb on April 10, 2012, 01:00:13 pm
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Hi, I would love to start replacing tinned chickpeas, kidney beans and Cannelloni beans with ones I've cooked myself. Any suggestions of soaking & cooking times would be greatly appreciated, and whether people use tmx or stove top? TIA
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The TMX cookbook A Taste of Vegetarian has a comprehensive chart for soaking and cooking times in the TM, on page 5&6.
Recently cooked soaked chickpeas for 50 minutes in the TM with great success. ;)
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If you don't have the book Burgerb, we can type up a list for you if you want.
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The TMX cookbook A Taste of Vegetarian has a comprehensive chart for soaking and cooking times in the TM, on page 5&6.
Recently cooked soaked chickpeas for 50 minutes in the TM with great success. ;)
CC.what temp did you use ?. thanks :-*
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Uni I soaked the chickpeas overnight then put them in the TM bowl added water then cooked them 50 minutes @90c Reverse Speed 1.
It does say in the book " it is preferable to use the basket for the recommended time @90c on speed 2-3 to cook pulses.Ensure water is placed in the bowl.If you are cooking a larger amount cook directly in the TM bowl @90c on reverse speed 1.If cooking longer than 35 minutes,check the water and add if required" :)
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thanks CC how many cups of c/peas do you soak ?
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thanks CC how many cups of c/peas do you soak ?
I soaked about 320g.My bowl was quite full when cooking them.I did get a bit of scum as well ,so that got skimmed off :P
The chart in the book says that 200g yields 300g when cooked.
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Burgerb - have you cooked dried legumes / beans before? One thing to do is to make sure you rinse the dried beans / legumes thoroughly before soaking them, otherwise you and or your family may experience unwelcome flatulence. Make sure you rinse them well in several changes of water (keep an eye open for small twigs, stones, etc. at this time as well).
It is best to rinse and soak the larger beans overnight then rinse them once more before cooking. If you've got a pressure cooker they are much quicker to do in that, but stove top is just as good, although slower. I have never cooked mine in the TMX so cannot give you times, but it looks like you'll get the answer to this from other forum members.
Red lentils only need a good rinse with no pre-soaking. The larger lentils need rinsing but perhaps only a couple of hours pre-soaking.
I have been told, although I have never used this, that if you cook some kombi with the beans this will help to prevent flatulence, but make sure you remove the kombi once the beans are cooked - before you carry on and make your meal. Don't use the kombi if it is likely to get damaged or shredded, unless you really like the taste of seaweed with your beans!
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thanks CC :-*. will soak some now, and cook them at 4pm
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I only use the stove top, it's easier to check the beans, quieter and I would be using the TMX for something else. I put 1 cup of required legume in a bowl to soak before heading off to work, I don't even plan what I'm going to cook just grab whatever, then spend the whole day thinking about what I'm going to cook and if I need to purchase any extras on the way home. It's also a commitment thing, once it's on the soak I've committed to not buying takeaway that night!
Here's a link (http://www.veghealthguide.com/legumes-beans/) to cooking times. Use fresh water not the soaking water, bring to boil then simmer for around 45 mins then check, larger beans will take 1-1.5hrs but I still check sooner. I put a bay leave in the cooking water sometimes. I soak split peas too even though most charts say not necessary, I also soak brown rice makes it cook quicker, and basmati rice - try soaking that for 30mins-1hr and see the difference in texture.
And the body gets used to eating more legumes, might be very gassy at first but if the beans are correctly prepared and cooked things will improve and your body will thank you for the healthy food. Or blame it on the dog/children/stranger standing nearby.
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If you don't have the book Burgerb, we can type up a list for you if you want.
Judy, that would be fantastic! You are so generous with your time around here! I was going to soak and follow Jude Blereau directions. I guess I need to just 'play' and sort out which is easiest and yields better results - tmx or stove top? I like the idea f cooking ahead and having some also on standby in the freezer to make a quick dip or dinner. My first attempt is going to be adzuki beans to make baked beans, putting them in to soak this evening.
bb
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Legumes cooking times from A Taste of Vegetarian. It is preferable to use the basket for the recommended time at 90oC on speed 2-3 to cook pulses. Ensure water is placed in the bowl. If you are cooking a larger amount, cook directly in the TM bowl at 90oC on reverse + speed 1. If cooking longer than 35 mins, check the water and add if required.
Bean Soaking Time Prep & Cooking Time Quantities
Adzuki 2-3 hours 40-50 minutes 200g yields 410g
when cooked
Black eyed peas 2-3 hours 60-70 minutes 180g yields 380g
when cooked
Borlotti beans Soak overnight 40-45 minutes 160g yields 340g
when cooked
Cannellini beans 2-3 hours 40-45 minutes 180g yields 400g
when cooked
Chickpeas Soak overnight 40-50 mins if you split 200g yields 300g
in 3 x volume the chickpeas in the TM when cooked
water before soaking, the
cooking time will be
halved.
Brown lentils Rinse & remove 30-35 minutes 200g yields 300g
stones and grit. when cooked
Haricot beans Soak for 2-3 hrs 50-60 minutes 180g yields 420g
when cooked
Lima beans Soak for 4-6 hrs 50-60 minutes 200g yields 360g
when cooked
Mung beans Rinse beans 15-20 minutes 210g yields 480g
when cooked
Pea (blue boiler, Soak in 3 x volume 30-40 minutes 200g yields 400g
water when cooked
Pinto bean Soak overnight 60-70 minutes 180g yields 380g
when cooked
Red kidney bean Soak overnight 60-70 minutes 140g yields 260g
when cooked
Red lentil Rinse & remove grit 10-15 mins without MC 200g yields 270g
when cooked
Soya bean Soak overnight 60-70 mins. You may 180g yields 420g
need to add more cooking when cooked
time to soya beans
depending on the age of
the bean.
Split pea or Rinse & remove grit 10 mins. Remove froth & 215g yields 460g
yellow lentil cook for an additional when cooked
15 mins with MC off
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have you been told lately............... :-*
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Oh awesome! I feel a bit cheeky getting all that info without buying the book! Many, many thanks again. I assume the weight given is the max for each legume/bean that can go in the basket.
Thanks again for all your time!
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Yikes, I just noticed the cooked weights are not showing - will see if I can find them :-))
All fixed.
Yes, I daresay you are right Burgerb as far as max weights go.
Down the track you may want to buy the Vegetarian book if you are into pulses. Have you seen this list (http://www.forumthermomix.com/index.php?topic=8764.0) paperfreak did of the contents of the book and the ingredients in the recipe? That may may your mind up as to whether you need the book or not.
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Judy, what a great list and what a lot of time was spent on it. I am very impressed with the layout as well, I didn't realise you could do such well presented columns on this forum.
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Marina, it could probably have been done quicker if I used some facility on the computer that I don't know about - I did this one painstakingly my way LOL. As long as I get there I don't worry about how long it takes.
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i cooked the chickpeas for 90mins in the TM and let them cool down in the water and still not to my liking.
will try and recook them on the stove