Lauren's meaty beans, and why 'fresh' beans are better
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Date: 2024-03-15
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Comments and reviews: 20
SeaWasp
Most legumes are safe in a slow cooker. Pretty much everything except kidney beans. I've taken to loading the slow cooker first thing in the morning with either fava beans or chickpeas, some kind of meat, and onions/celery/carrots plus stout for red meat or white wine for chicken and a top off of water, then salt when everything is cooked. No measurements just handfuls of what I have on hand. When I get home from work, I have a hot, tasty meal with no effort.
Little tip I've learned from my years of being Indian and cooking lentils - spices like cumin (kyoo-min: P, coriander, turmeric tend to loose flavour the longer they're boiled or simmered. It's better to add towards the end of cooking. Or, I notice I need more when I'm reheating leftovers. Ymmv. Thanks guys!
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Most legumes are safe in a slow cooker. Pretty much everything except kidney beans. I've taken to loading the slow cooker first thing in the morning with either fava beans or chickpeas, some kind of meat, and onions/celery/carrots plus stout for red meat or white wine for chicken and a top off of water, then salt when everything is cooked. No measurements just handfuls of what I have on hand. When I get home from work, I have a hot, tasty meal with no effort.
Little tip I've learned from my years of being Indian and cooking lentils - spices like cumin (kyoo-min: P, coriander, turmeric tend to loose flavour the longer they're boiled or simmered. It's better to add towards the end of cooking. Or, I notice I need more when I'm reheating leftovers. Ymmv. Thanks guys!
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mellowgeekstudio
As a Brazilian this video looks so alien to me!
At least less than a year old beans I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date.
And no pressure cooker 2 hours simmering I always take 30 minutes tops in the pressure cooker and they are always creamy.
And the soaking helps to remove something called anti nutrients that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans.
You should try to make a Feijoada next with some black beans and some non-conventional pork cuts in a pressure cooker. That would be fun. =)
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As a Brazilian this video looks so alien to me!
At least less than a year old beans I just checked my dispensary and the oldest package I have is 4 months old. The newest one is less than a month. And all of them have 1 year expiration date.
And no pressure cooker 2 hours simmering I always take 30 minutes tops in the pressure cooker and they are always creamy.
And the soaking helps to remove something called anti nutrients that decreases the nutrients absortion by the body. Also improves digestion and decreases the production of gas, even with fresh beans.
You should try to make a Feijoada next with some black beans and some non-conventional pork cuts in a pressure cooker. That would be fun. =)
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timseguine2
My best guess would involve the moisture content going down over time which would probably make the proteins and starch molecules progressively more difficult to rehydrate. Starches and proteins dissolve better under high pH solutions, so if this theory is true, it should be possible to save old beans by presoaking them in water with baking soda and making sure to keep acids out of the cooking process until the end.
It's also worth pointing out that farmers often store legumes for a long time anyway before selling them so they can wait for a good price. So how long the distributor or the supermarket keeps them may not be a reliable metric (there could still be a large age variance.
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My best guess would involve the moisture content going down over time which would probably make the proteins and starch molecules progressively more difficult to rehydrate. Starches and proteins dissolve better under high pH solutions, so if this theory is true, it should be possible to save old beans by presoaking them in water with baking soda and making sure to keep acids out of the cooking process until the end.
It's also worth pointing out that farmers often store legumes for a long time anyway before selling them so they can wait for a good price. So how long the distributor or the supermarket keeps them may not be a reliable metric (there could still be a large age variance.
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NotMe605
Looks delicious. Home made beans are nice. Lauren look's a lot like someone else. I'm not sure who, if they're famous or not (I suspect someone from TV, but her face is tickling my memory and it's driving me crazy trying to work out who,
I do have to say I agree with Adam, put in less water to start with. ANd if you think you have too much water take some out before you season else you are just wasting seasoning (and any other ingedietns you put in before removing excess fluid.
And if you put the excess aside you can always add it back later and not lose the flavour that is in the excess fluid.
Yes I over think things. Or as I like to say think.
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Looks delicious. Home made beans are nice. Lauren look's a lot like someone else. I'm not sure who, if they're famous or not (I suspect someone from TV, but her face is tickling my memory and it's driving me crazy trying to work out who,
I do have to say I agree with Adam, put in less water to start with. ANd if you think you have too much water take some out before you season else you are just wasting seasoning (and any other ingedietns you put in before removing excess fluid.
And if you put the excess aside you can always add it back later and not lose the flavour that is in the excess fluid.
Yes I over think things. Or as I like to say think.
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stuartcollins7616
I just want to point out that Gordon Ramsay would not have any complaints about your knife skills. He's always been very supportive of home cooks doing their best and had entire tv shows in the UK where the would get people who only eat oven meals or takeaways to try cooking and encouraged them every step of the way saying it doesn't need to be perfect. It's just when you're on his show competing to win an job at a Michelin star restaurant, or if you own a restaurant selling rancid food that he'll up his standards and call you an idiot sandwich if you can't cook to a high level.
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I just want to point out that Gordon Ramsay would not have any complaints about your knife skills. He's always been very supportive of home cooks doing their best and had entire tv shows in the UK where the would get people who only eat oven meals or takeaways to try cooking and encouraged them every step of the way saying it doesn't need to be perfect. It's just when you're on his show competing to win an job at a Michelin star restaurant, or if you own a restaurant selling rancid food that he'll up his standards and call you an idiot sandwich if you can't cook to a high level.
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chashagin1
I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
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I'm so excited to see Adam and Lauren like the rest of us! Thank you for inviting us into your kitchen. EDIT: I didn't think I could love this format more, but this is one of my favorite videos ever. There's nothing contrived about it and it's a sheer joy to watch. Listening to Laruen extol the virtues of regional pronunciations of Cumin is sublime. EDIT 2: Buying coffee from Trade and legumes from Rancho Gordo.
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Guardian_Arias
Beans are incredibly simple and the simpler you make them the better they are but always take time. I cook mine with water, salt, and garlic absolutely nothing else and NO presoak. The secret is time but in a pressure cooker you can cut down the time to 2. 5hrs down from 8 hours. To be more specific, 200 grams of beans, 600 grams of water, 8 grams of salt, and 7 grams of fresh garlic.
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Beans are incredibly simple and the simpler you make them the better they are but always take time. I cook mine with water, salt, and garlic absolutely nothing else and NO presoak. The secret is time but in a pressure cooker you can cut down the time to 2. 5hrs down from 8 hours. To be more specific, 200 grams of beans, 600 grams of water, 8 grams of salt, and 7 grams of fresh garlic.
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UncleChester
This was a carbon copy of me watching my wife cook. I'm not telling her how to do things but trying to educate with technique and short cuts that I have learned being the primary cook at our house and past restaurant kitchen experience. Now that I see it from the outside it is really hard to do and not sound condescending. Adam did a great job! And the beans looked great too. Go Lauren
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This was a carbon copy of me watching my wife cook. I'm not telling her how to do things but trying to educate with technique and short cuts that I have learned being the primary cook at our house and past restaurant kitchen experience. Now that I see it from the outside it is really hard to do and not sound condescending. Adam did a great job! And the beans looked great too. Go Lauren
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ownedpilot4324
In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good.
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In Guizhou, China, we use bean soup to make hotpot. This is one of the most comforting food during the cold humid winter months of my hometown. And yes, we do put the bean soup over rice after boiling some ingredients. My Chinese friends somehow really love this hotpot because it is hard to come by outside the province (and it tastes really good.
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530mnorman
I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
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I love how Adam was totally backseat driving with Lauren cooking. Making her question how much water she was adding in the beginning and implying it was too much. Then he came back towards the end and realized it hadn't been enough. Lauren just took it all in stride. They have such great energy. I really hope we get more videos like this.
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igorlima8666
you never had actually fresh bean like take out from the plant yourself and cook it on the same day
it's basically another dish haha, you can feel the freshness and smoothness as you eat it.
I would say it's the best way to eat most beans, unfortunately getting it this fresh is a once a year thing
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you never had actually fresh bean like take out from the plant yourself and cook it on the same day
it's basically another dish haha, you can feel the freshness and smoothness as you eat it.
I would say it's the best way to eat most beans, unfortunately getting it this fresh is a once a year thing
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jeannamcgregor9967
I've heard that Al Capone always brought flowers when he came to dinner.
If you plant some of those Rancho Gordo beans you can be sure your beans are fresh. I've been growing Greek Giant beans (also called Gigantes) for years and I started them from a Rancho Gordo bag. So creamy!
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I've heard that Al Capone always brought flowers when he came to dinner.
If you plant some of those Rancho Gordo beans you can be sure your beans are fresh. I've been growing Greek Giant beans (also called Gigantes) for years and I started them from a Rancho Gordo bag. So creamy!
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hattree
I use an instant pot to cook beans. I usually do them to just done, or slightly underdone and then use them in my dish. It's a huge time saver. I do something very similar to this at New Years, though I use this product I got called Jowl bacon and a little ham base from Better than Bullion.
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I use an instant pot to cook beans. I usually do them to just done, or slightly underdone and then use them in my dish. It's a huge time saver. I do something very similar to this at New Years, though I use this product I got called Jowl bacon and a little ham base from Better than Bullion.
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wendybinnj
i used to always sub out black eyed peas for other beans. they lose the skins easy. they get soft fast and you can de-gas them easy. i make a great bean and bacon salad with them. love me some hocks with huge dried large limas. anyway, glad to see the dynamic duo and the bean stories.
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i used to always sub out black eyed peas for other beans. they lose the skins easy. they get soft fast and you can de-gas them easy. i make a great bean and bacon salad with them. love me some hocks with huge dried large limas. anyway, glad to see the dynamic duo and the bean stories.
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applesushi
I bought some beans about 4 years ago and forgot them in the back of my pantry. I fixed them an out a month ago and I have to agree there was a marked degradation in taste and texture. Same tends to be true of chickpeas. Definitely worth reminding yourself to cook those pantry staples.
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I bought some beans about 4 years ago and forgot them in the back of my pantry. I fixed them an out a month ago and I have to agree there was a marked degradation in taste and texture. Same tends to be true of chickpeas. Definitely worth reminding yourself to cook those pantry staples.
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kestrelhawkins8728
Oh my goodness there is such a difference. I remember finding this really old bag of beans in my basement and was like. what the hell Yeah, no. Even with like three hours of cooking Not good. I tend to buy them in large quantities, but only the types that I go through.
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Oh my goodness there is such a difference. I remember finding this really old bag of beans in my basement and was like. what the hell Yeah, no. Even with like three hours of cooking Not good. I tend to buy them in large quantities, but only the types that I go through.
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andilongmeadowfarm
ABSOLUTELY enjoying the new you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. REAL
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ABSOLUTELY enjoying the new you, Love seeing a nice family version of how life is with Adam and Lauren. Just people (normally) cooking and snickering at each other about how much liquid and what to do with the extra. This is what the internet needs to see. REAL
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nathanlamberth7631
I have never been tempted to buy coffee. I don't drink it either, but your wife's statement has brought me the closest I've ever been to buy myself coffee. It does smell wonderful, and I can only imagine how fragrant quality coffee would make the house.
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I have never been tempted to buy coffee. I don't drink it either, but your wife's statement has brought me the closest I've ever been to buy myself coffee. It does smell wonderful, and I can only imagine how fragrant quality coffee would make the house.
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OrigamiMarie
I overshot the water on my black eyed peas recently, and decided to roll with it by making soup. A bunch of ingredients later, I had a tasty soup of beans and veg (though I probably could have added a starch, it was good but not super filling.
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I overshot the water on my black eyed peas recently, and decided to roll with it by making soup. A bunch of ingredients later, I had a tasty soup of beans and veg (though I probably could have added a starch, it was good but not super filling.
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Craxin01
First thing my grandfather wanted after coming back to the U. S. after being station in Libya (just before Ghaddafi took over) was beans and cornbread. He'd have used pinto beans over black eyed peas, but this looks a lot like what he'd have made.
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First thing my grandfather wanted after coming back to the U. S. after being station in Libya (just before Ghaddafi took over) was beans and cornbread. He'd have used pinto beans over black eyed peas, but this looks a lot like what he'd have made.
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