Bean There, Done That - Using Dried Beans

I have to say, I love canned beans. Super easy, pretty cheap (especially if you get it in bulk from someplace like Big Lots or Grocery Outlet), and convenient. Always on hand.

However, you can get dried beans, often for less than $1 a lb. when buying 25 lb. bags, and those bags will last for frickin' ever. Mostly. It can also be inexpensive in the bulk section at the store as well. And when fully hydrated, the beans that you pay $1/can at the store for costs about 12 cents dry. 

So here are the basic steps for using beans (and dried grains). It does call for planning ahead. Hard, but doable. Here are the basic steps for any bean recipes.

Step One: Sort the beans
Most beans are packaged straight from the field, so they have rocks, bugs, and assorted nasties. Measure the amount you want and spread them on a light colored dishtowel. Spread them in a single layer, and keep a sharp eye for anything that is not a bean, including empty hulls. Scoop up the picked through beans, dump them in a colander, and give them a quick rinse.

Step Two: Soaking the beans
Beans roughly double in size when fully cooked, so figure how much you want to deal with. Add enough water to cover by 3 inches, and soak anywhere from 4 hours to 24 hours (beyond that, esp. in warm weather, they can start to ferment). I like to add salt to the soaking water (about a tsp.) since, contrary to myth, it doesn’t cause the beans to be hard. It’s acid that does that, so save the tomatoes for later.

Step Three: Cook the beans
Drain and rinse the soaked beans and put in a pot. Add a clove of garlic, 1 bay leaf, and  enough water (or stock and water, or water and some bullion granules) to cover by about an inch (inch and a half for garbanzos). Partially cover and bring to a simmer. Old beans take longer to cook; long soaked beans take less time to cook. Most beans take about 1 to 1-1/2 hours, chickpeas up to two hours, smaller beans less time. You can use a crockpot on low for this. Drain the beans, reserving the cooking liquid if necessary for the recipe.

Storage
To protect from insects, use a double plastic system - rubber band the package it comes in, then put in a nice sturdy ziplock. If you have rodents, you need metal or glass containers - Ikea has cheap containers in a wide variety of sizes, and your local hardware store will have small garbage pails, ash cans, paint cans for low cost, not to mention the ubiquitous mason jar available almost anywhere.

The Musical Fruit

You know what I’m talking about.

This is from the US Dry Bean Board
"If high-fiber foods such as dry beans are not a regular part of your diet, the natural oligosaccharides (complex carbohydrates) in beans may cause temporary digestive discomfort. Research shows that adding beans to your diet on a regular basis — at least once or twice a week — reduces flatulence.

The best way to reduce beans’ naturally occurring oligosaccharides, tannins, phytic acid, and trypsin inhibitors is to use the quick hot-soak method to soften dry beans, then drain the soaking water and start with fresh water for cooking."

One of the things I am always looking for in BentoLand are tasty items that can be served room temperature. One delicious option comes from Italy, in the form of polenta. Cooked to firmness, fried or grilled, and then either topped or eaten plain, it is a filling and tasty alternative to rice or a sandwich.

Aside from it's obvious charms, another thing that converted me to polenta was learning an easy, hands-off method of cooking. It's as simple as can be, plus it can be prepared the night before, cooled, and cut into shapes, grilled, or what-have-you at your leisure.

When I found this method, it really took a leap of faith. But since I was turned off by the idea of standing over a pot of splattering cornmeal (almost as much as I was turned off by those tubes of pre-made polenta in the grocery stores), I decided to give this method a try.

And am I glad I did!

This no-stir method produces fabulous results - creamy and voluptuous, plus the hands-off method leaves you free to make the stew, greens, or whatever else you are having with it.

Types of Polenta
Very soft polenta: 6 parts liquid to 1 part cornmeal. The consistency of grits, best served in a bowl with the toppings of your choice.

Soft polenta: 5 parts liquid to 1 part cornmeal. The consistency of mashed potatoes, works in a bowl, or as a bed for stews.

Firm polents: 4 parts liquid to 1 part cornmeal. When warm, it's like a thick pudding and can be used as a bed for stews, or cooled and sliced into wedges to fry or broil and serve with toppings.

Very firm polenta: 3 to 3 1/2 parts cornmeal. This is the type of firmness like you see in pre-made polenta, made primarily to cool and slice.

Basic Polenta Recipe
1 cup medium-coarse or coarse cornmeal
3 to 6 cups water (or half water, half milk)
1 Tbs. butter or olive oil
1 tsp salt more to taste

Heat oven to 350. Grease a 3 quart ovenproof skillet, preferably non-stick. Pour in the cornmeal, water, milk (if using) butter, and salt, and stir until there are no more dry clumps. The mixture will separate. Bake uncovered for 40 minutes. Stir the polenta, taste, add salt if needed, and bake for another 10 minutes. Remove from the oven and let rest in the pan for 10 minutes.