Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Can you get the starchy byproduct of canned beans starting from dried beans?

+1
−0

Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the canning process. When I cook with canned beans I usually drain them and then rinse them.

A friend makes a stovetop soup by draining only some of this thick liquid, not rinsing the beans, and using relatively little additional water. She brings the pot to a boil and then covers the pot and simmers for a while. The result is a very thick broth.

My friend would like to achieve this same thickened broth (a) starting with dried beans and (b) in a slow-cooker. A slow-cooker usually does not reach a boil. Is there a way to do this without adding a different thickener to the soup, or is this effect only possible if the beans are boiled? (Yes, my friend expects to soak the dried beans first, not add dry beans directly to the slow-cooker.)

History
Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

0 comment threads

1 answer

+1
−0

While beans are often canned with calcium chloride to keep cell walls strongs and salt for flavor, all of the starch that leaches into the water is inherent in the beans. It just needs to be let out through the cooking process.

The USDA has a guide at https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html

which recommends either a 12 hour soak or a 2 minute boil followed by a 1 hour soak; throwing away the first water and bringing to a boil in new water for 30 minutes. The first water soak is important to remove toxins from some bean varieties, as well as start the hydration process.

The second set of water, in which the beans have boiled for 30 minutes, will have a fair amount of starch dissolved in it, but not as much as it will later. If you don't want to properly can the beans, you can store them in the water in a refrigerator for several days to get the released starch.

History
Why does this post require moderator attention?
You might want to add some details to your flag.

0 comment threads

Sign up to answer this question »