Saregama
November 15, 2025, 6:20pm
342
Agree, makes a difference, and even more so to the harder-to-digest beans
Linking a dried bean thread.
If you are new to eating beans, you can start with those that are easier to digest and work your way up as your system gets accustomed.
I always soak beans, and almost always use a pressure cooker or instant pot to cook them. I soak because I find a noticeable difference in digestibility. I pressure cook because it’s faster and more energy efficient.
Different beans require different times and treatments. Chickpeas are among the toughest. Peeled lentils and smaller beans (moong/mung, masoor/br…
I had a variety of dried beans soaking (gigantes, blackeyed peas, white peas) in pursuit of virtuous (and delicious) future eating.
Made my mom proud and put them into separators and pressure cooked them all at once.
Now to decide what to do with them…
What are your favorite applications for dried (or canned) beans/legumes? Do you center meals around them? Favorite recipes (yours or borrowed)?
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Vecchiouomo
November 16, 2025, 12:16am
343
I imagine a cook in France making this tour de force of French peasant cuisine would gladly take every conceivable shortcut. This sounds eminently reasonable and delicious. My one nod to traditional flavor is to make duck fat confit with my chicken legs. Cassoulet season is getting close, even in Texas.
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