Comments on: An Ode to the Inexpensive Bean http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/ Simple, applicable personal finance advice for the modern world Sat, 21 Nov 2009 16:09:53 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: michael bash http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-802420 michael bash Tue, 03 Nov 2009 12:43:24 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-802420 As comment #1 says, never add salt til the beans are cooked. This from a US guy who's lived in Greece - where bean soup is the national dish - since 1973. Also see "Balkan Baked Beans" recipe on About.com Eastern European Food hosted by Barbara Rolek, from my mother-in-law. As comment #1 says, never add salt til the beans are cooked. This from a US guy who’s lived in Greece – where bean soup is the national dish – since 1973. Also see “Balkan Baked Beans” recipe on About.com Eastern European Food hosted by Barbara Rolek, from my mother-in-law.

]]> By: Ala http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-360084 Ala Fri, 22 Aug 2008 14:33:04 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-360084 "You can get four 29 ounce bags of 13 bean soup there for $18.96 and free shipping. Now, when I prepare a pot of soup beans for my family, I use about a pound of beans, so each of those bags would in effect be eight meal preparations." Each bag is less than 2 lbs -- I'm not sure how you calculate that each bag is eight meals if you use 1 lb per meal?? “You can get four 29 ounce bags of 13 bean soup there for $18.96 and free shipping. Now, when I prepare a pot of soup beans for my family, I use about a pound of beans, so each of those bags would in effect be eight meal preparations.”

Each bag is less than 2 lbs — I’m not sure how you calculate that each bag is eight meals if you use 1 lb per meal??

]]> By: Elwin http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-353327 Elwin Wed, 13 Aug 2008 18:05:52 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-353327 Anasazi beans. These are about the best bean I have ever eaten. We eat ham a couple of times a year, and I will cook up a batch of these with the ham bone in them in a crock pot. Phenomenal. Anasazi beans. These are about the best bean I have ever eaten. We eat ham a couple of times a year, and I will cook up a batch of these with the ham bone in them in a crock pot. Phenomenal.

]]> By: Charlotte Wilson http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-311409 Charlotte Wilson Tue, 24 Jun 2008 18:58:50 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-311409 Steve, the reason why your parents probably put that aluminum cooker away is because some believe that the aluminum leaches into your ingredients when you cook. It is believed to cause Alzeimer's. I would switch to a crockpot if I were you. Charlotte Steve, the reason why your parents probably put that aluminum cooker away is because some believe that the aluminum leaches into your ingredients when you cook. It is believed to cause Alzeimer’s.
I would switch to a crockpot if I were you.

Charlotte

]]> By: steve http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-298029 steve Sun, 08 Jun 2008 04:26:19 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-298029 re: burritos: i don't know how to "officially" make them (try just googling them or looking on cooking websites)but it's not the steaming that makes the wrappers flexible, it's heating them on a preheated cast iron grill, or even just over a burner. If you heat them first and fold the burritos while they're still hot, they don't fold right, don't stretch right, and they tend to be inflexible and break. So heat up those tortillas on a hot preheated griddle first and you will be at least halfway there. re: beans pressure cooking is probably the most energy efficient method. You've really got to use your cooking table and timer with a pressure cooker, as 5 extra minutes in that thing massively overcook them. After seeing what a pressure cooker can do to a presoaked bean in 20 minutes, cooking them on the stovetop for 1.5 hours will seem godawful wastful of energy. i have never used oil in my pressure cooker when cooking beans, although that's probably a good idea. However, I know my cooker inside and out (it's a 70s aluminum Presto that my parents had in their cupboard unused for 30 years or so) and i only fill it 1/2 full or less with beans and water, which is what all the pressure cooker user guides always say. The slow cooker set at "low" and plugged into a wall timer for about 8 hours (experiment w/ the timing) is probably not quite as energy efficient as the pressure cooker, but the long slow heat does give nice results-soft, full yet unbroken beans. re: burritos: i don’t know how to “officially” make them (try just googling them or looking on cooking websites)but it’s not the steaming that makes the wrappers flexible, it’s heating them on a preheated cast iron grill, or even just over a burner. If you heat them first and fold the burritos while they’re still hot, they don’t fold right, don’t stretch right, and they tend to be inflexible and break. So heat up those tortillas on a hot preheated griddle first and you will be at least halfway there.

re: beans

pressure cooking is probably the most energy efficient method. You’ve really got to use your cooking table and timer with a pressure cooker, as 5 extra minutes in that thing massively overcook them.

After seeing what a pressure cooker can do to a presoaked bean in 20 minutes, cooking them on the stovetop for 1.5 hours will seem godawful wastful of energy.

i have never used oil in my pressure cooker when cooking beans, although that’s probably a good idea. However, I know my cooker inside and out (it’s a 70s aluminum Presto that my parents had in their cupboard unused for 30 years or so) and i only fill it 1/2 full or less with beans and water, which is what all the pressure cooker user guides always say.

The slow cooker set at “low” and plugged into a wall timer for about 8 hours (experiment w/ the timing) is probably not quite as energy efficient as the pressure cooker, but the long slow heat does give nice results-soft, full yet unbroken beans.

]]> By: hdeering http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-236777 hdeering Sat, 12 Apr 2008 21:22:22 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-236777 Oh, and I meant to add that if you don't have that kind of stove, then just use a skillet to heat them up. Whatever you do, don't stick it directly on an electric stove! Oh, and I meant to add that if you don’t have that kind of stove, then just use a skillet to heat them up. Whatever you do, don’t stick it directly on an electric stove!

]]> By: hdeering http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-236775 hdeering Sat, 12 Apr 2008 21:20:56 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-236775 In response to sandspiral, I usually heat my flour tortillas on the stove. If you have a gas stove (or one of the flat, glass tops), you can heat the tortillas directly on the burner at a lower heat as long as you flip them quickly. Somehow they fold MUCH better than if you microwave them... Just an idea! In response to sandspiral, I usually heat my flour tortillas on the stove. If you have a gas stove (or one of the flat, glass tops), you can heat the tortillas directly on the burner at a lower heat as long as you flip them quickly. Somehow they fold MUCH better than if you microwave them…

Just an idea!

]]> By: Elden http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-217820 Elden Mon, 31 Mar 2008 23:35:43 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-217820 You can buy rolled oats for less than $18.00 per 50 pounds bag local here in Utah. Depending on how many pounds of oatmeal you eat, it is as cheap as beans. You can buy rolled oats for less than $18.00 per 50 pounds bag local here in Utah. Depending on how many pounds of oatmeal you eat, it is as cheap as beans.

]]> By: deepali http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-216186 deepali Sun, 30 Mar 2008 14:18:20 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-216186 BV (biological value) as mentioned by someone else above is actually of lesser importance to most of us. Aside from its flaws, with our American diets (and access to foods), we don't really need to worry about macronutrient deficiencies. BV (biological value) as mentioned by someone else above is actually of lesser importance to most of us. Aside from its flaws, with our American diets (and access to foods), we don’t really need to worry about macronutrient deficiencies.

]]> By: The Shark Investor http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-216048 The Shark Investor Sun, 30 Mar 2008 11:19:57 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-216048 Excellent post. Beans really rock. I am not convinced that it's the most cost-efficient food. I think rice comes cheaper, at least here in Europe. Excellent post. Beans really rock. I am not convinced that it’s the most cost-efficient food. I think rice comes cheaper, at least here in Europe.

]]> By: huna http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-215986 huna Sun, 30 Mar 2008 09:52:29 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-215986 Weird (but cool) post...I just tried awesome substitute for mashed potatoes using...Beans! You can use any "buttery bean" - like broad beans, white beans etc. Slow cook then for until they're smooshable and drizzle garlic olive oil on the mash. You can do the usual things that you would do with mashed potatoes - bacon bits, cheese, herbs, splash of cream etc etc. Its a great alternative to potatoes. Sneak in other mashed veggies (like peas, squash and carrots) and kids won't even have to be cajoled to eat their vegetables. Weird (but cool) post…I just tried awesome substitute for mashed potatoes using…Beans! You can use any “buttery bean” – like broad beans, white beans etc. Slow cook then for until they’re smooshable and drizzle garlic olive oil on the mash. You can do the usual things that you would do with mashed potatoes – bacon bits, cheese, herbs, splash of cream etc etc. Its a great alternative to potatoes. Sneak in other mashed veggies (like peas, squash and carrots) and kids won’t even have to be cajoled to eat their vegetables.

]]> By: caryn verell http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-215724 caryn verell Sun, 30 Mar 2008 00:52:02 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-215724 love those beans...any kind. had slow-cooked pinto beans seasoned with a piece of leftover ham..and fresh baked cornbread that had been baked in the good ole iron skillet for my supper this evening. beans are the meal around here at least once a week, sometimes twice. with grocery prices going through the roof these days...beans are still a bargain and if things get worse which i expect they will, folks had better get used to eating simple food such as beans. love those beans…any kind. had slow-cooked pinto beans seasoned with a piece of leftover ham..and fresh baked cornbread that had been baked in the good ole iron skillet for my supper this evening. beans are the meal around here at least once a week, sometimes twice. with grocery prices going through the roof these days…beans are still a bargain and if things get worse which i expect they will, folks had better get used to eating simple food such as beans.

]]> By: April http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214804 April Sat, 29 Mar 2008 01:26:08 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214804 If you do the cost analysis with really inexpensive beans, like lentils or pinto beans, the cost per meal goes down dramatically. I only buy umpteen-bean soup mixes occasionally because it costs more than twice as much as buying just plain beans. I've been thinking of making my own bean soup mix using bulk beans to cut down on costs. I grew up eating beans and cornbread (with a few slices of onion on the side), as well as beans and frybread (Oklahoma used to be Indian Territory remember...). In a normal week I eat beans for about half of my dinners in a wide variety of forms. Soaking and pressure cooking makes cooking time go down dramatically, but you have to put a few teaspoons of oil into the pressure cooker to keep foaming down (if it foams up a lot in the cooker a bean skin can plug the hole of the steam vent). Pressure cooking can have a nasty tendency to make the beans explode into much. So if you want really solid beans, say for a bean salad, don't cook them this way. ALWAYS salt beans after they have cooked. Salting them before they have cooked can increase cooking time. Beans taste even better the next day. If you do the cost analysis with really inexpensive beans, like lentils or pinto beans, the cost per meal goes down dramatically. I only buy umpteen-bean soup mixes occasionally because it costs more than twice as much as buying just plain beans. I’ve been thinking of making my own bean soup mix using bulk beans to cut down on costs.
I grew up eating beans and cornbread (with a few slices of onion on the side), as well as beans and frybread (Oklahoma used to be Indian Territory remember…). In a normal week I eat beans for about half of my dinners in a wide variety of forms. Soaking and pressure cooking makes cooking time go down dramatically, but you have to put a few teaspoons of oil into the pressure cooker to keep foaming down (if it foams up a lot in the cooker a bean skin can plug the hole of the steam vent). Pressure cooking can have a nasty tendency to make the beans explode into much. So if you want really solid beans, say for a bean salad, don’t cook them this way.
ALWAYS salt beans after they have cooked. Salting them before they have cooked can increase cooking time. Beans taste even better the next day.

]]> By: Eldavo http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214803 Eldavo Sat, 29 Mar 2008 01:23:03 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214803 nicholas: Brown rice is an exceptional food and if you eat enough of it, you can get complete protein. But you will be limited by the lowest common denomonator of the 8. This can be done with many foods if you wanted to eat extremely large quatities of them. Complementation accomplishes this with more reasonable portion sizes and gives you the variety you need. However, I must admit, it is quite easy to site conflicting studies and sources on the subject of diet. For example, I could site Mehmet Oz as a proponet of certain nutrients needing to be present at the same time in order for the body to properly digest them. So at this point, I will have to rest on my own personal, albeit anecdotal experience with the techniques described in DfSP. I would point out that much of the content in that book is politically charged and has been the target of corporate lobby in the past -- someting even Oz is not above. This is my opinion and I respect yours as well. nicholas:

Brown rice is an exceptional food and if you eat enough of it, you can get complete protein. But you will be limited by the lowest common denomonator of the 8. This can be done with many foods if you wanted to eat extremely large quatities of them. Complementation accomplishes this with more reasonable portion sizes and gives you the variety you need.

However, I must admit, it is quite easy to site conflicting studies and sources on the subject of diet. For example, I could site Mehmet Oz as a proponet of certain nutrients needing to be present at the same time in order for the body to properly digest them.

So at this point, I will have to rest on my own personal, albeit anecdotal experience with the techniques described in DfSP. I would point out that much of the content in that book is politically charged and has been the target of corporate lobby in the past — someting even Oz is not above.

This is my opinion and I respect yours as well.

]]> By: Lisa http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214761 Lisa Sat, 29 Mar 2008 00:11:32 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214761 It is possible to take dry beans and make a soup in about 5 minutes. First take the beans (great northern, lentil or pea) and use a coffee mill or heavy duty blender to grind to a coarse flour. Then add 2T(thin soup) or 3T(medium thick) or 4-5T (thick) white bean flour per cup of liquid base and cook/stir for 3 minutes. For lentil/pea soups add 1T (thin), 2T (medium) or 3T (thick) per cup of base and cook/stir for 3 minutes. No time or expense presoaking/cooking. Blend if desired for a creamier texture. For more info, read "Country Beans" by Rita Bingham. It is possible to take dry beans and make a soup in about 5 minutes. First take the beans (great northern, lentil or pea) and use a coffee mill or heavy duty blender to grind to a coarse flour. Then add 2T(thin soup) or 3T(medium thick) or 4-5T (thick) white bean flour per cup of liquid base and cook/stir for 3 minutes. For lentil/pea soups add 1T (thin), 2T (medium) or 3T (thick) per cup of base and cook/stir for 3 minutes. No time or expense presoaking/cooking. Blend if desired for a creamier texture. For more info, read “Country Beans” by Rita Bingham.

]]> By: Teri Pittman http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214634 Teri Pittman Fri, 28 Mar 2008 21:15:28 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214634 Only one person mentioned a pressure cooker?? Folks, you gotta learn how to use one. They make beans cook quicker. They will tenderize tough pieces of meat. You can whip up a soup in no time. And we're talking about cookers, not canners. They don't explode. I buy beans in around 25 pound sacks. If you look for ethnic markets, you can certainly pick them up (along with a big sack of rice!) We like the pink beans best, but I like to have an occasional pot of butter beans. On making tortillas, What you do is take a well seasoned cast iron frying pan. You put one tortilla down and heat it briefly. Put another on top and flip it over. Repeat. You wind up with a stack of slightly steamed tortillas, without any of them getting too brown. Only one person mentioned a pressure cooker?? Folks, you gotta learn how to use one. They make beans cook quicker. They will tenderize tough pieces of meat. You can whip up a soup in no time. And we’re talking about cookers, not canners. They don’t explode.

I buy beans in around 25 pound sacks. If you look for ethnic markets, you can certainly pick them up (along with a big sack of rice!) We like the pink beans best, but I like to have an occasional pot of butter beans.

On making tortillas, What you do is take a well seasoned cast iron frying pan. You put one tortilla down and heat it briefly. Put another on top and flip it over. Repeat. You wind up with a stack of slightly steamed tortillas, without any of them getting too brown.

]]> By: sandspiral http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214618 sandspiral Fri, 28 Mar 2008 20:59:20 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214618 Hi, Trent--thanks for the very practical post! I have one question for you (or anyone else here) about burritos, which are quite possibly my favorite meal in the universe. I've tried making them at home from both a frugality and a health perspective, but I have never been able to achieve the "damp tortilla" effect that burrito shops get when they briefly slide the tortilla into that big boxy steamer and pump down on the handle a couple of times. The tortilla comes out damp, so it wraps firmly around the burrito ingredients and sticks to itself. My burritos never stay shut, and end up being messy bean-and-rice salad on my plate, with a plain and boring tortilla looking on forlornly from the side. Any thoughts on how to avoid this hearbreaking dilemma? Hi, Trent–thanks for the very practical post! I have one question for you (or anyone else here) about burritos, which are quite possibly my favorite meal in the universe. I’ve tried making them at home from both a frugality and a health perspective, but I have never been able to achieve the “damp tortilla” effect that burrito shops get when they briefly slide the tortilla into that big boxy steamer and pump down on the handle a couple of times.

The tortilla comes out damp, so it wraps firmly around the burrito ingredients and sticks to itself. My burritos never stay shut, and end up being messy bean-and-rice salad on my plate, with a plain and boring tortilla looking on forlornly from the side.

Any thoughts on how to avoid this hearbreaking dilemma?

]]> By: matt http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214557 matt Fri, 28 Mar 2008 19:53:37 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214557 microwaves are the least understood, most ineptly used appliance ever. Presoak your beans to reduce flatulence, then cover a 2 qt microwave safe container with two layers of plastic wrap, 1 cup of beans with 4 cups warm water- microwave for 35 minutes on high, rest 20 minutes. (for large beans) 1 or 2 cups beans with 4 cups warm water for 40 minutes- let rest 30 minutes (for small beans) microwaves are the least understood, most ineptly used appliance ever. Presoak your beans to reduce flatulence, then cover a 2 qt microwave safe container with two layers of plastic wrap, 1 cup of beans with 4 cups warm water- microwave for 35 minutes on high, rest 20 minutes. (for large beans)
1 or 2 cups beans with 4 cups warm water for 40 minutes- let rest 30 minutes (for small beans)

]]> By: matt http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214556 matt Fri, 28 Mar 2008 19:50:34 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214556 microwaves are the least understood, most ineptly used kitchen appliance in my opinion. microwaves are the least understood, most ineptly used kitchen appliance in my opinion.

]]> By: learningtherope http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/comment-page-2/#comment-214531 learningtherope Fri, 28 Mar 2008 19:28:13 +0000 http://www.thesimpledollar.com/2008/03/27/an-ode-to-the-inexpensive-bean/#comment-214531 I am a big fan of beans too. Indian cuisine uses a variety of beans in a variety of ways. But one thing that's integrated in Indian cooking and surprisingly missing from American is the use of pressure cooker. It makes cooking those beans and lentils etc such a quick job. Not to mention the amount of gas it saves. I find it strange that Americans do not use pressure cooker while cooking. I can't think of cook ing beans without a pressure cooker. I would strongly recommend everyone to give it a try. It takes a while to get the time of cooking right. But it makes cooking so quick. Definitely worth a try! I am a big fan of beans too. Indian cuisine uses a variety of beans in a variety of ways. But one thing that’s integrated in Indian cooking and surprisingly missing from American is the use of pressure cooker. It makes cooking those beans and lentils etc such a quick job. Not to mention the amount of gas it saves. I find it strange that Americans do not use pressure cooker while cooking. I can’t think of cook ing beans without a pressure cooker. I would strongly recommend everyone to give it a try. It takes a while to get the time of cooking right. But it makes cooking so quick. Definitely worth a try!

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