Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Kleftiwallah on August 23, 2020, 12:35
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Good afternoon everyone, just been trying to find how to cook dried and stored FRB beans, dozens of pages about FRB on the search whatsits's but all they want to do is flog you stuff! >:(
Cheers, Tony.
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Soak them overnight, rinse and put into fresh water. Bring to boil and simmer 'til soft. Can't give a time as it depends on the variety and how hard the beans were to begin with, some take as long as 45 to 60mins, so don't expect to cook them quickly.
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Additional cooking tip : add a couple of bay leaves, a garlic clove and about a teaspoon of extra virgin olive oil to the cooking water for flavour. Bring to boil, reduce to low simmer and cover. Do not salt until cooked.
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Sunny gave me some Cherokee Trail of Tears beans a while back, and they are a firm favourite here, either used fresh like runners, or saved as a dried bean!
As I seem to have an attention span of less that 24 hours, I always forget to soak them (although some say a half-hour or so is sufficient), and therefore it's too late to use them!
I've never thought of doing all this in advance, and as we still have a tiny area in the freezers, after doing about a million bags of tomatoes, I'll try this way now!
Many thanks all, a happy Growster is about to 'hit the trail'...
(That was a joke, by the way...)!
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Funny Mr G I was going to ask you today about the Cherokee beans you kindly sent me, I’ve got loads this year but couldn’t remember how I ate them last year, when you say use them like runners, do you mean slice them or just in their pods? I just picked a basket full last night & was hoping to freeze some?
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We usually slice them with one of those little white slicers, which also take off the side strings, Snows.
While we're not keen on frozen runners, but when the CTofT are frozen, they hold up pretty well!
Sunny used to dry them in their pods, which is also what we're doing this year!
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Cook with onion, garlic a little finely diced carrot stock and goose fat. Serve with persillade for those who like it. Classic haricot Tarbais a treasure for the taste buds. Genuine Haricot Trabais beans are very expensive because they are so labour intensive to grow and harvest. They used to be grown on the stalks of maize and the pods collected by hand and the shelled we pay about 8€ for 500g of dried beans.