Comments on: Value at Home — Cooking Dried Beans

By: Cindy Drozda

Cindy Drozda — Wed, 01 Jun 2011 04:57:55 +0000

I’m curious whether I should keep and use the water from cooking pre-soaked and drained dry beans. What nutrition is in this cooking water? Is there anything undesirable? Some say that the cooking water causes gas, even if the pre-soaking water has been drained off and fresh water added for cooking. Anyone know what the answer is?
Thank you!

By: gaga

gaga — Mon, 31 Jan 2011 18:40:47 +0000

GBGUH

By: Mercedes Vaughn

Mercedes Vaughn — Thu, 18 Mar 2010 16:17:20 +0000

They seem to work now; try again. These recipes are certainly worth the effort!

By: Vegetable Herb Garden

Vegetable Herb Garden — Sat, 20 Feb 2010 02:47:16 +0000

Where did the bean recipes go? They’re gone, I’m not getting anything but an error message when I click on the links…

By: Sandra R

Sandra R — Wed, 09 Sep 2009 17:18:52 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

By: Julie Streckert

Julie Streckert — Thu, 16 Oct 2008 05:42:15 +0000

One of my favorite dry bean meals to make is a spicy black bean soup. To stretch the family dollar even further on this already extremely economical dinner, (we enjoy leftover soup for 2-3 days using 2 lbs. of dry black beans), I withold an additional 3-4 big spoonfuls of the soupto make homemade black bean burgers (by adding 1/4 cup of seasoned bread crumbs to form 6-8 small-medium or 4-5 very large burger patties–coat with olive oil and grill or bake in the oven at 400 degrees: 15 min. each side.) FYI: the leftover burger patties also freeze very well!

By: aissa galoso

aissa galoso — Fri, 03 Oct 2008 16:20:10 +0000

those are great recipes. i used to have one for adzuki beans but can’t locate it right now. i remember having to soak for them a looooong period of time for rehydration.