Text 7707, 80 rader
Skriven 2008-05-24 17:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: beans
=============
-=> Quoting Manny Rothstein to Jim Weller <=-

 -> JW> Ever tried soaking them for long periods of time until they're on
 -> the verge of sprouting, before cooking them? It helps. I do split
 -> peas and lentils 24 hours, kidney and white beans 3-4 days, changing
 -> the water daily so the dissolved complex sugars don't ferment in
 -> nasty ways.


 MR> Or couldn't you save yourself all that trouble and take a couple 
 MR> of Beano pill?

Sure but...
 
Long soaking promotes germination so that starches and indigestible
complex sugars start to break down making the beans sweeter and more
digestible. Also they start creating vitamins B and C enhancing
their nutritional value. Besides I like to tinker with my food. [g]


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Feijoada
 Categories: Beans, Beef, Sausage, Smoked
      Yield: 6 Servings
 
      3 c  Dried black beans
           Water
      1 lb Carne seca (sun-cured salted
           -beef)
      2 lb Raw smoked tongue
    1/2 lb Linguica defumada
           -(Portuguese sausage)
    1/2 lb Chuck beef
    1/2 lb Salt pork
           Salt & freshly ground black
           -pepper
      2 lg Cloves garlic, chopped
      2 ts Shortening
 
  Wash the beans well & soak them overnight in water to cover. Soak
  the dried beef separately in water to cover. Drain the beans.
  
  Add 6 cups water & cook, covered, adding water as needed, until
  the beans are tender, or about 2 1/2 hours.  As soon as the beans
  are cooking, begin adding the other ingredients.
  
  Cut the carne seca into 1 1/2" squares & add to the beans. Peel
  the tongue & cut it into large cubes. Cover with water & bring to
  a boil. Simmer 2 minutes, drain, & add to beans.
  
  Prick the sausages with a fork, cover with water, boil a few
  minutes, drain, & add to the beans. Cut the chuck in half & add to
  the beans. Cut the salt pork into 1/2" slices & add to the beans.
  Season the stew with salt & pepper.
  
  When the beans are tender, brown the garlic lightly in the
  shortening. Add about 1 cup of the beans, mash, & return to the
  large pot of beans. Adjust the seasonings.
  
  Remove the pieces of meat to a hot platter & turn the beans into a
  chafing dish or bowl.
  
  Serve with braised pork loin, collards, onions in sauce, sweetened
  orange slices, & hot rice, adding 1 1/2 Tbsp. shortening & 1/2
  tsp. vinegar for each 2 cups uncooked, long-grain rice.
 
MMMMM

  


Cheers

YK Jim


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