I have cooked garbanzo beans.....and they hurt me so badly. I never EVER experienced gas like that in all my days.
i often just cook with canned beans. they taste just fine and they aren't very expensive. with most dried beans you have to soak them for a very long time and then boil them a very long time.....it is cheaper, and just as tasty, but its a lot more work. cans of beans are still pretty cheap. cheaper than getting a coke from a machine, anyway. i usually use black beans, but i also like pinto beans and red beans, and i tried something called dominican red beans once, too, but they didnt seem much different from any other red beans i'd had in my life. so anyway, i drain off the liquid and put them in a pan, with a littttle bit of liquid. water or beer. usually water. i add usually two or three cloves of fresh garlic. put it through a garlic press to get well minced garlic. much easier than chopping. i often add chili powder to them, and sometimes i'll put some cilantro and lime in the beans themselves, because its delicious. i like all sorts of onions...i often use red onions or shallots for this, just chopped and added, but i like green onions, too, inclusing a good bit of the green stalk. regardless of what type i use, i like a little bit of a crunch to them so i dont add them till like the last 4 minutes or so of cooking i just cook till the liquid is thickening and make sure to stop cooking before the beans start getting mashed up or burning on the bottom of the pan. i serve it one of two ways, both are delicious but one is simpler and requires few dishes, the other is prettier. either serve the beans on a bed of rice, which is nice, or cook them in the same pot as the rice and serve as a homogenous mix, which is just as tasty but less beautiful oooo, and also really good....either leave out the onions or cut them up real fine, and leave out lime juice and make it spicier...and when you're done cooking them, mash them all together with the bottom of a drinking glass to pulverize them. its easy and fun. mash them all together, and mix it up into a paste. add cheese on top, reheat if necessary, and its just as good as any refried beans but healthier (they aren't fried!) good on chips or whatever. makes great filling for enchiladas, along with some cheese!
too bad you dont like meat, cause some pork and beans is always good. i like it in great northern beans, with garlic and onion and maybe a little carrot even....mmmm
2 cups raw red beans (or 4 cups cooked beans), 12 cups water or vegetable stock (3 quarts), 3 tablespoons olive oil, 3 cups diced onion, 8 cloves garlic, sliced, 1 1/2 cups basmati rice, 4 tablespoons butter (optional), 1/2 cup minced parsley, 2 cups diced tomatoes, 1 cup diced celery,8 black peppercorns, 1 teaspoon celery seeds, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 teaspoon anise seed, crushed, 1/2 teaspoon salt, Tabasco Sauce. 1. Pick over the beans to remove all dirt and debris. Rinse well, then soak in cold water for 8 hours. Drain the beans and place them in a 4-quart saucepan with 6 cups of water, 1 tablespoon olive oil, 1 cup onion and half the garlic. Place over high heat and bring to a boil. Reduce to a simmer, skim and discard foam that rises to the surface. Cover and cook, stirring occasionally, until the beans are very tender, about 2 hours. If using a pressure cooker, after the foam is removed, lock the top in place, bring to high steam and cook for 9 minutes. Immediately release the pressure under cold water. 2. In a separate 2-quart saucepan, combine the rice with2 1/4 cups water, 1 cup onion and 3 cloves garlic. Cover and bring to a boil. Reduce to a simmer and cook until all the water is absorbed and the rice is tender, about 25 minutes. Stir the butter (optional) and 1/4 cup of the parsley into the rice. Keep the rice warm in a low oven until the soup has finished cooking. 3. When the beans are cooked, drain them and measure thier cooking liquid. Adjust it by adding more water, so that you have 5 cups of liquid. Place the beans in a 4-quart saucepan. Mash about 1/3 of them with the back of a fork, and leave the rest whole. Add the cooking liquid, fresh tomatoes and celery, then set aside. 4. Place the remaining onion and garlic in a blender and puree until smooth. Add the black pepper, celery seeds, thyme, marjoram, anise seed and salt. Puree to blend smooth. 5. Heat the remaining oil in a skillet. Add the onion puree and cook, stirring often, for 15 minutes. Add this to the beans and cook, stirring often, for 45 minutes. Stir in the remaining parsley, then taste and adjust the seasonings. 6. To serve, arrange a ring of rice in each flat serving bowl and ladle soup into the center. Garnish each bowl with a sprig of parsley and pass the Tabasco.
Milk is made by grinding cooked rice, then draining the liquid. It may have oil added to it for consistency. Noodles are made from rice flour that when cooked, have a delicate, slightly rubbery texture. Syrup and rice malt syrup are made from adding either an enzyme from sprouted barley, or the sprouted barley itself to cooked rice. Rice syrup may be substituted in equal amounts for honey, though the result will be less sweet.
This thread has made me so ridiculously hungry... I'm going to be lame and say brown Basmati rice with butter and salt. But I like Jasmine rice plain...
