Last thing- I DEFINITELY always rinse canned beans for the same reason, you'll notice how bubbly they get when you rinse of all that gunk! Reply Delete Then the bean liquor you're left with after you cook has less gas and more deliciousness. The reason I like to soak over night and drain and rinse is because beans release gas into the soaking water and you can get rid of some of it into the sink instead of your stomach. The salt can keep them from absorbing enough water and they will stay hard. The other VERY important things is that you cannot add salt to a recipe with dry beans until they are soft. I can't speak to the hard water problem, but my old roommate used to cover dry beans with a bunch of water and cook 'em all day without even a pre-soak, and there was no problem- I'm guessing she just used high. I also don't think there'd be a problem cooking black beans on high for the whole time. If you or someone else can be there to turn it down, it's ideal to keep it on high long enough to boil (1.5-2 hours at least?) and then turn it down to low for as long as you want. Two different people mentioned having hard beans after putting their beans on low and then high. Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken.If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5-similar to normal soup-cooking time. It took a crazy long time for the beans to soften, but they did. Stir, but don't disturb the beans-let them stay at the bottom of the pot, closest to the heating element. Pour in the corn and mushrooms, and add the cumin.Put in the chicken, and add the broth and salsa.Or, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two. Soak the black beans in enough water to cover and another 2 inches overnight.This will be an unpopular comment, but I did want to share my perspective as I’ve been a loyal follower of the Minimalist Baker for years and own her books. Since facts based on science show that eating meat is harmful to the environment and our health I felt like the Minimalist Baker’s blog before was such a great way of showing everyone that eating plant-based tastes delicious and can fit everyone’s lifestyle. In the past I still saw the blog as inclusive community with recipe options for non-plant-based diets noted in the recipes, but through also not including recipes based around meat the way it is now… In the past year there are some vloggers/bloggers who have decided to start eating meat again, but I disagree that sharing this publicly is helpful or more inclusive since the vast majority of people still eat meat. Unfortunately it is disappointing to see photographs of a lot of chicken recipes when I previously saw this blog as more of a community for me. I do feel like I relate to the content differently with this new transition to non-vegan options.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |