The beans will go in to crock pot chili. I've got leftover bell pepper, onion, diced tomato, and ground beef I need to use. I want to bulk up the chili with more fiber, so thought a blend of beans would be a good thing. There are also hot dogs and potatoes, so I may be able to cook all that we'll eat over the weekend over the course of today.
It'll be at least 90 here over the next three days--I shouldn't complain, because it's hotter in Nevada and Arizona than in HI. But I don't like humid and sticky; it makes my mind sluggish and sticky. Ick. So the more I can get done in the kitchen, the less I'll have to stand by the heat sources. More Later, Dani, off to cook the chili On 7/8/17, Teresa Mullen via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > > > Teresa Sanchez sent from my iPhone > >> On Jul 8, 2017, at 8:07 AM, Deborah Barnes via hello I agree with all of >> these suggestions, when I have done beans before I put the man, I let the >> water boil rapidly then once the beans are in I M boil for a little bit >> maybe at least five minutes then I lower the stove to medium and cover, >> like I want to the magic message says once you don't hear the rapid boil, >> and it is sort of quiet boiling then your beans are simmering, no you do >> not have to babysit them.just stir them every half an hour like another >> message said, which I do as well I don't put oil in mine are used a >> couple of strips of bacon or ham hocks to give them flavour in your case >> you said you're making chilli well you can remove the bacon or ham hock >> which room and use that if you are using bacon or the other.happy cooking >> Cookinginthedark <cookinginthedark@acbradio.org> wrote: >> >> Hi Dani, >> >> Well, when the water is barely simmering, I can usually hear just a little >> sound; it doesn't sound like a true boil, but it's not like there's no >> activity. But it's hard for me to hear unless it's really quiet. Plus >> there's some steam coming up that you can feel if your hand is above the >> pot a little, but it's not bunches of steam like when there's a real high >> boil. >> >> Not sure this helps any, but that's my take on it. As I rarely cook these >> days, I had to reach way back in my memory to remember my nonvisual cues. >> <g< >> >> Deb B. >> >> -----Original Message----- >> From: Eileen Scrivani via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Saturday, July 08, 2017 10:28 AM >> To: cookinginthedark@acbradio.org >> Cc: Eileen Scrivani >> Subject: Re: [CnD] How Do You Know When Something is Simmering? >> >> Hi Dani, >> >> Once the water comes to a boil, reduce the flame to a very low one, and >> let your pot continue cooking for the designated length of time or >> tenderness. I think it will help if you keep your cooking pot covered with >> a good lid. The lid will help lock in the moisture and the flavors of your >> food. This is not to say, that you don’t have to continue monitoring it, >> stirring, and perhaps adding extra liquid if necessary. . A lid can also >> help with cutting down on the length of cooking time required. Although >> beans take a long time. >> >> As for putting all three types of beans in one pot, I think that’s fine >> unless the recipe has specifically directed you to do it differently for >> some reason. >> >> Good luck. >> >> Eileen >> >> From: Dani Pagador via Cookinginthedark >> Sent: Saturday, July 8, 2017 3:32 AM >> To: cookinginthedark >> Cc: Dani Pagador >> Subject: [CnD] How Do You Know When Something is Simmering? >> >> Hi, Everyone. >> I'm trying to cook beans that I soaked earlier today--I started at 10:00A >> and let them soak till 7:00 or so. >> >> The Joy of Cooking website says to bring the water to a boil, then cook >> the beans at a low simmer till they're tender. >> >> Sightlings see little bubbles on the surface of the water/sauce they're >> simmering. Whatscookingamerica says the simmer temperature is between 190 >> and 200 degrees F. >> >> I'm going to take Dale up on his statement that no question is a stupid >> question. >> >> So novice stovetop cook asks: How does the nonvisual cook monitor whether >> something is simmering? Do I need to babysit the beans and monitor the >> water temperature? >> >> And if I'm putting three kinds of dry beans in what I hope will be chili, >> do I need to cook each batch separately, or can I dump the white, black, >> and pinto beans all in to one pot and cook them together before adding >> them to the chili mix? >> >> Thanks, >> Dani >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
