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General Rancho Gordo bean cooking question
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General Rancho Gordo bean cooking question
How long do you typically need to cook these for? From their site ive gathered a 10-15 min hard boil first followed by simmer until they are ready. Salt at the end, add any acid at the end, only top up with hot water. But i havent gathered a general time frame for the simmer part. Any insight from regular RG users?
Thanks in advance.Tags: None
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I generally count on about 2 hours. Varies. These beans cook up really nice and creamy. Far better than the low grade grocery store beans around here.
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Love RG beans! I’ve been doing mine in the sous vide. So easy and works great.
Cooking beans sous vide is a way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
http://www.recipes.polyscienceculina...mes-sous-vide/
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Interesting, I never thought of doing it that way. Might have to give that shot next go around.
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This method recommends SV cooking at 90°C, which is not hot enough for cooking dry beans safely. See my later post here (#8) for more details (ran out of characters for a comment).
https://enewsletters.k-state.edu/you...-beans-safely/
Just FYI.
KathrynLast edited by fzxdoc; January 24, 2021, 09:12 AM.
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I make a mirepoix (chopped carrots, onions, celery, leeks in equal parts). Cook that in bacon fat or olive oil until the onions are translucent. Add beans. Add enough chicken stock to cover by at least 1 inch. Bring to a hard boil and show those beans who the boss is for about 10 minutes. Reduce to a bare simmer, meaning 1 bubble a second, give or take. Use a lid to regulate this. I end up on the lowest heat setting with a lid cracked about an inch to get here. Check every 20 minutes or so for liquid level. Add hot water or hot stock to keep beans submerged in liquid. At 2 hour mark, start checking for done. To me that is when the bean is still firm, but can be easily bitten through and is not at all crunchy.
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For 1 lb of dry beans:
Sometimes I presoak for 1-2 hours, but most of the time I go with no pre-soak just a good wash and debris scrutiny/removal.
Then into the Instant Pot for 65 min on High, with natural pressure release (NPR).
Cook with water added to the 2.5 liter level of the inner pot of the IP (use the soaking water if available), sauteed garlic (1 clove) and onion ( 1/2 small) or just a bit of garlic and onion powder if you're feeling lazy. Salt at the end.
This way I can really taste the beans in whatever application I subsequently want to use them in--hot in soups, etc, cold in salads. Plus they're delicious as is.
I also make specific (highly flavored) bean recipes in my IP. This method is just for plain beans that I want to use in some future recipe.
And I always save the bean broth if it doesn't get used up right away. It's wonderful, added to soups.
KathrynLast edited by fzxdoc; January 24, 2021, 08:45 AM.
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...ran out of characters, Bkhuna , in the previous comment.
Here's one I'm trying this week, adapting to the IP: https://www.bonappetit.com/recipe/wh...-chorizo-chili
Sounds good for a wintry day.
K.
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fzxdoc that black eyed pea and sausage soup recipe...do you just saute/brown meat and veggies then throw everything in the instant pot?
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Originally posted by T-bone View PostLove RG beans! I’ve been doing mine in the sous vide. So easy and works great.
Cooking beans sous vide is a way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
http://www.recipes.polyscienceculina...mes-sous-vide/
https://enewsletters.k-state.edu/you...-beans-safely/
Just eating 4 or 5 kidney beans that haven't been boiled can cause serious vomiting and diarrhea, according to this article.
180 to194° is about where many crockpots settle in, depending on the setting, which is also why we shouldn't use the crock pot for cooking dry beans.
Just FYI.
KathrynLast edited by fzxdoc; January 25, 2021, 07:58 AM.
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Interesting question, wu7y , with respect to bean safety and high altitude cooking. Since I pressure cook my beans, I haven't had to think about it. Where I live, water boils at 205°F.
FWIW, the FDA says boiling for 10 min is safe, but to be extra sure, boil for 30 minutes. That tells me there's a time factor going on as well, most likely.
KathrynLast edited by fzxdoc; January 25, 2021, 07:40 AM.
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Thank you fzxdoc. I hadn’t heard of that before. Great info. With a little research I found that white kidney beans, or cannellini beans, contain only about one-third of the toxin as red kidney beans. Broad beans, or fava beans, contain just 5 to 10 percent of what’s in red kidney beans.
https://cfaes.osu.edu/news/articles/...need-be-boiled
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
https://www.homesicktexan.com/2014/1...sage-soup.html
Smokey Black-Eyed Pea and Sausage Soup Notes:
To Make in Instant Pot:
Soak Rancho Gordo black-eyed peas for 1 hour or so. Or not.
No need to follow directions in the recipe except for the browning steps (assembling the ingredients in the pot.) and the steps where some of the peas are mashed to thicken the broth and when the kale, vinegar, and smoked paprika are added at the end.
Use Saute function for the browning steps.
Cook in IP High 40 min + 10 min NPR + Manual Release.
Notes:
1. Black eyed peas cook faster than dried beans so I don’t have to do 65 min High + NPR as I often do for Rancho Gordo dried beans.
2. If using Hot Italian Sausage that I've already smoked on my PBC from a previous chicken cook , add after bacon has been browned. Heat through.
3. Substitute spinach for kale (Nobody likes kale in our house). Use 10 oz frozen chopped spinach or 1 lb of roughly chopped fresh spinach.
4. Using 2 chipotles as listed in the recipe made the soup to spicy for (my husband). Back down to 1 chipotle and offer chopped fresh jalapenos as garnish for those of us who like it more spicy.
5. Substitute 1 cup (or more) of lager beer for 1 cup of water.
6. Add all ingredients to pot except kale (spinach), vinegar, and smoked paprika. Cook on High pressure 40 min + 10min NPR+ Manual Release. Then mash a few of the peas (or add a roux) to thicken, and add the kale (spinach), vinegar, and smoked paprika as directed in the recipe. Salt to taste.
KathrynLast edited by fzxdoc; January 30, 2021, 11:33 AM.
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