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  • From: "Paul A. Bock" <bockpa AT plesh.com>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] dry beans vs. canned beans.
  • Date: Wed, 10 Dec 2003 14:05:08 -0500

hi,
I use canned, dark red kidney beans in some recipes. I just tried using
soaked red kidney beans, that started out dry, and they don't taste like the
canned version. After I soak them do I need to boil them or something to
get rid of the fresh bean taste. We tried making tofu from soybeans. you
soak them overnight, grind them up and then strain the "milk" from the pulp.
But that milk will taste "beany" until it is almost brought to a boil. Then
it doesn't have much taste. Add the coagulant (Nigari) to the hot/warm
soymilk and it will curdle into tofu. The soaked kidney's tasted like the
way the fresh soy milk smells before it is cooked, so maybe I just need to
boil the beans a bit. This probably sounds like I have no common sense, but
it is a switch going from beans-in-a-can to dry-beans-in-a-bag. Eventually,
I hope it will be dry-beans-from-my-field.

Paul Bock
Stone Gully





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