"Nancy Young" <[email protected]>
news:6ANln.329785$[email protected]: in rec.food.cooking
> I decided to make some three bean salad. I've used dried beans in
> soups before but not for anything where the beans stood on their
> own. In other words, I wanted them to come out whole looking like
> you'd get from a can.
> Well, I bought some dried beans and immediately made the mistake of
> soaking the black beans and the cannellinis together. Dumb. Purple
> beans anyone? Already I knew my salad would be even more unattractive
> than I usually find it. For some reason I have a craving so I decided
> to forge ahead.
> Instructions say to simmer the beans for an hour and a half. What
> a dreadful looking pile of bean remains I wound up with. I'd checked
> during the process and they didn't seem ready much earlier.
> So, if you were making bean salad, would you stick with the canned
> beans and save the dried for things like soups? Or am I missing some
> crucial step in the rehydration project?
I have never used dried beans for salads. I have always used canned
beans, rinsed of course. If I were going to use the dried beans I'd
follow the same process you did but I would chill them in the fridge. You
did not mention if you did this or not. What did you do with the dreadful
pile of beans? I'd have made soup out of 'em Purple Bean Surprise
soup. Hmmm... Halloween soup maybe?
"Like all great divas, I owe everything to the kindness of gay men."
You can find me at: - michael at lonergan dot us dot com