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snugglebunny72
Monday, June 27, 2011, 11:36pm Report to Moderator Report to Moderator

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I made quick chili tonight.  I was almost perfect on the avoids, until I noticed as I poured the tomatoes in that corn syrup was on the ingredient list  .  That blew my mind, guess I won't be buying chili ready again.  

My question though, is there a measurement of dry beans compared to soaked beans.  If I soaked a cup of red beans, since kidney are out, would they become the measure of 2 cups or 1 1/2 cups or stay a cup?  I know bean sizes differ, just wondering about what the ratio difference would be.

Thanks!






John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.


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ruthiegirl
Monday, June 27, 2011, 11:55pm Report to Moderator Report to Moderator

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You're still easing into this way of eating. Mistakes (such as not noticing the corn syrup in the tomato sauce) are common in the beginning. Enjoy what you cooked and read labels more carefully the next time you go shopping.

I don't usually buy ready-made tomato sauce. Even the unsweetened ones usually have citric acid, and citric acid is usually derived from corn. I buy tomato paste and make my own sauce.

It's really important to pre-cook beans before using them in a dish such as chili. Once you add an acid to the beans, they don't really soften up. That can be a good thing if they're fully cooked and you don't want them to turn into mush before you eat them, but bad if you add soaked, uncooked beans to a pot containing tomatoes.

For a recipe calling for canned beans, you can substitute an equal quantity of cooked beans. 1.5 cups is about equal to a 12 ounce can.

I never measure any recipes involving soaked beans. I soak a whole pound at once, then drain and rinse and cook the whole package in the crock pot. Then, when they're fully cooked, I sometimes use some in recipes right away, but most of it  gets frozen in sandwich bags. I thaw as needed for recipes. A pound usually fills 4-5 bags, and I'll use one bag per pot of veggie/bean soup. For something like chili or baked beans, I'd probably use 2 bags.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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C_Sharp
Tuesday, June 28, 2011, 12:33am Report to Moderator Report to Moderator

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Quoted from snugglebunny72
If I soaked a cup of red beans, since kidney are out, would they become the measure of 2 cups or 1 1/2 cups or stay a cup?  


I would figure one cup would become 2 1/2 cups.


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snugglebunny72
Tuesday, June 28, 2011, 1:00am Report to Moderator Report to Moderator

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@ruthiegirl. About how long do you cook your beans in the crock pot for?  To make them not mushy.  My mom cooked them all day long and about dinner time, they were mush and just didn't feel right, thats why I buy canned beans.  I want to go back to the lifestyle of my step mom, where everything was fresh and made from from scratch, but I didn't hang out with her in the kitchen.






John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.


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Lola
Tuesday, June 28, 2011, 1:14am Report to Moderator Report to Moderator

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I soak them for 12 hours, then cook on low overnight for about 8 or 9 hours on low in the crock pot.....I like adding some bones with marrow to mine, instead of bacon or sausage

love sprouting them first before cooking though for 4 or 5 days


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snugglebunny72
Tuesday, June 28, 2011, 1:55am Report to Moderator Report to Moderator

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Quoted from Lola

love sprouting them first before cooking though for 4 or 5 days




New one on me.  

So I would like to ask, what is that and then ask why you do that?

Thanks for the help.






John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.


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ruthiegirl
Tuesday, June 28, 2011, 4:17pm Report to Moderator Report to Moderator

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I usually cook them overnight or all day in the crock pot, but if I leave  them overnight it's on low, and if it's all day, I check on them periodically and add salt when they seem "done" if I'm not able to rinse and put them away right away. Adding salt stops the "mushiness" progress, even if you keep cooking them longer. I also think they taste best if you add salt and let them sit at least half an hour (up to several hours, if i'm too busy to tend to them) rather than having unsalted beans.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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