I will probably have to make it with dried beans as I don’t think we have that brand of jarred beans here. When I looked at the drain weight of the beans you use, it said 500 g. Does that strike you as about right? Thanks again, Rachel.
Okay, this might be helpful: the cookbook written by the producers of the beans I use is written as more of a manifesto for getting people to eat more beans in general rather than just a tool to get people to buy more of their beans, so in the back they've got instructions for translating canned and dried beans to the equivalent of one of their jars.
For dried beans to equal one Bold Bean Co. jar (omitting the British measures):
- 7oz dried beans
- 2 tsp fine sea salt
Soak the beans overnight in 3 1/2 pints of water. Next morning, drain and wash and fill a pot with 2 3/4 pints of cold water. Add the beans (unless they're chickpeas - see below) - the water should be an inch above the beans. Place over a medium-high heat and bring to the boil. Skim the scum and cook for 1 1/2-2 hours, only adding the salt once they've started to soften, topping up with cold water to keep 1/2 inch of water above the beans at all times. If a recipe includes the bean stock from the jar, use 5 fl oz of the cooking water.
For chickpeas, bring the water to the boil and add them once boiling, helping them stay tender without falling apart.
You’re an angel, Rachel! This is so helpful in terms of knowing the weight of dried beans and liquid in the recipe—plus also helpful for all dried beans, which I use a lot. I have a pound of dried butter beans (my version is called baby limas, which I believe are the same) in my pantry, so I’ll make this hummus and then use the rest in a salad or soup. Thanks so much!💕
Knockout list of links, Rachel! I got so many ideas—including the butter bean hummus you shared on Instagram. Thank you!!!🤗
Thank you! And I hope you like the hummus, so many people have been making it and it really is a keeper!
I will probably have to make it with dried beans as I don’t think we have that brand of jarred beans here. When I looked at the drain weight of the beans you use, it said 500 g. Does that strike you as about right? Thanks again, Rachel.
Okay, this might be helpful: the cookbook written by the producers of the beans I use is written as more of a manifesto for getting people to eat more beans in general rather than just a tool to get people to buy more of their beans, so in the back they've got instructions for translating canned and dried beans to the equivalent of one of their jars.
For dried beans to equal one Bold Bean Co. jar (omitting the British measures):
- 7oz dried beans
- 2 tsp fine sea salt
Soak the beans overnight in 3 1/2 pints of water. Next morning, drain and wash and fill a pot with 2 3/4 pints of cold water. Add the beans (unless they're chickpeas - see below) - the water should be an inch above the beans. Place over a medium-high heat and bring to the boil. Skim the scum and cook for 1 1/2-2 hours, only adding the salt once they've started to soften, topping up with cold water to keep 1/2 inch of water above the beans at all times. If a recipe includes the bean stock from the jar, use 5 fl oz of the cooking water.
For chickpeas, bring the water to the boil and add them once boiling, helping them stay tender without falling apart.
I hope this is helpful!
You’re an angel, Rachel! This is so helpful in terms of knowing the weight of dried beans and liquid in the recipe—plus also helpful for all dried beans, which I use a lot. I have a pound of dried butter beans (my version is called baby limas, which I believe are the same) in my pantry, so I’ll make this hummus and then use the rest in a salad or soup. Thanks so much!💕
Enjoy!
Ooh got lasagne on the brain now!
It's a good moment for it with all this rain!
Lovely roundup. Thanks for the mentions!
Enjoying your newsletter so far! And I hope you find a few more good Substacks here to follow.