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-   -   Black Soybeans ... Softened (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/817108-black-soybeans-softened.html)

cjack1 11-16-2013 11:48 AM

Black Soybeans ... Softened
 
I like to use black soybeans in place of other beans in recipes such as chile :). They tase good, just a little to firm for my taste. So, I tried pouring them out of the can, rinsing them andfreezing them before using them. Worked like a charm. Soft as any other bean.

CarolynF 11-16-2013 12:35 PM

Hey, great idea...

ouizoid 11-16-2013 12:41 PM

wow! impressed with your reasoning!

sherrymyra 11-16-2013 12:52 PM

Thanks for the info.

Iwantlessofme 11-16-2013 02:39 PM

Oh, interesting. I always boil them for a bit before I use them.

purpleducks 11-16-2013 03:22 PM

Oh, I love the black soybeans. I made chili with some from a can. I found dried ones at an Asian market, much cheaper than canned. Anyone try cooking the dry beans yet? Any cooking suggestions?

ravenrose 11-16-2013 08:29 PM

10 points to cjack1!

Barbo 11-16-2013 11:23 PM

Thanks cjack1
 
I love you for solving this problem.

Have tried pressure cooking them but didn't like them.
Out I go to the pantry and get those babies freezing.

kalatraza 11-19-2013 05:22 PM

Such a good idea!! I make baked beans with these and my no-so-low-carb husband eats them but complains that they're a little too tough. He's right.

kalatraza 11-19-2013 05:24 PM

Quote:

Originally Posted by purpleducks (Post 16685643)
Oh, I love the black soybeans. I made chili with some from a can. I found dried ones at an Asian market, much cheaper than canned. Anyone try cooking the dry beans yet? Any cooking suggestions?

I have cooked the dry black soy beans. . . . did them pretty much the same as I'd do any others. Soaked over night. Rinsed, drained, & cooked 'em up. I was BOUND AND DETERMINED to get the darn things soft, though, so it ended up being quite the production. Hours and hours. Never did get much softer. LOL.

JHoberer 11-19-2013 06:02 PM

That's really smart!

creativelc 11-19-2013 06:59 PM

This is timely. I need to get Black Soy Beans again. I will try the tip to freeze them first. Sounds like a good idea.

Dr. Oz featured Black Soy Beans on his show this week as his new "WEIGHT LOSS SUPERSTAR".

He says that they pack a huge nutritional punch that helps weight loss, lower cholesterol, and fight inflammation. They have more protein than lentils, less carbs than chick peas, and more antioxidants than edamame beans. They help lose weight, fight blood clots, reduce certain cancers, and are full of Anthocyanins (antioxidant that gives beans dark color), and also the reason that they decrease bad, and increase good cholesterol. He also said that he is not concerned about the estrogen factor. He didn't elaborate on that though.

purpleducks 11-20-2013 02:27 AM

Quote:

Originally Posted by kalatraza (Post 16689494)
I have cooked the dry black soy beans. . . . did them pretty much the same as I'd do any others. Soaked over night. Rinsed, drained, & cooked 'em up. I was BOUND AND DETERMINED to get the darn things soft, though, so it ended up being quite the production. Hours and hours. Never did get much softer. LOL.

I have found some info on cooking black soybeans. Apparently you need to soak the beans in salted water and cook them in salted water.
I'll report back once I try this method.

Soobee 11-20-2013 04:09 AM

kalatraza, I have seen on America's Test Kitchen that they use a little baking soda in the water to soften beans.

SkeeterN 11-20-2013 05:53 AM

Do these taste as icky as soybean flour? Can you tell they are soybeans vs traditional beans?

Soobee 11-20-2013 01:56 PM

They taste just like regular beans-pink ones or kidney-to me. But they are a little firmer. It's the texture that people object to, not the taste.

SkeeterN 11-20-2013 02:12 PM

Quote:

Originally Posted by Soobee (Post 16690704)
They taste just like regular beans-pink ones or kidney-to me. But they are a little firmer. It's the texture that people object to, not the taste.

Will have to try them

purpleducks 11-20-2013 06:36 PM

I use mine in chili so they simmer for at least an hour once out of the can. Mine had the perfect texture..just like regular beans.

Barbo 11-21-2013 07:47 PM

Black Soy Beans and the true answer
 
I drained and froze mine. They were in freezer about 4 days.
Threw them into my Tuscan soup and we were delighted at the
texture. I have soaked in salt overnight, cooked for hours, pressured them
all for naught. Try this and you will be very happy with the product.

Stopped making chili with beans or even my ham bone Senate Bean soup
as I couldn't get those beans soft enough. So if I could :shake: think of
a way to thank you, I would just send you a pot ham 'n beans 'n my
cornbread as a thank you.

cjack1 11-21-2013 08:04 PM

Barbour .... That is very kind. I have used your recipes and suggestions before, so we will call it even. :)


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