Sure, but I'll bet there is something I missed or something I don't know about Israel that will make what Shir said make sense.
Spike's Bitches 47: Someone Dangerous Could Get In
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
I'm really starting to think that cooking black beans from dried is not worth my time, energy, or the ginormous effing mess that results when they inevitably boil over. Grrr...
I'm really starting to think that cooking black beans from dried is not worth my time, energy, or the ginormous effing mess that results when they inevitably boil over. Grrr...
They're like 90 cents a can at TJs. So two cans plus Meatless Ground plus whatever tomatoey thing I can find on sale (by which I mean some kind of cheap diced tomato) and mushrooms/garlic plus a slew of spices (what I think of as a Moroccan mix: cinnamon, cloves, cumin, cayenne, allspice) and you've got a pot of veggie chili for about six bucks. I make it all the time for JZ's lunch and it lasts most of a week. (It's very tasty too. Don't stint on garlic!)
They're like 90 cents a can at TJs.
Well, I don't have a TJs, but canned black beans are pretty darn cheap. Just not as cheap as dried. And thanks for the recipe idea...
Just not as cheap as dried.
Sounds like the dried have an extra aggravation factor that wipes out the monetary savings.
I have never had good luck with dried beans, though after the first two times, I just gave up, so "never" is sort of overly dramatic there... yeah, I go with canned now, too.
I've had luck with the Camellia red beans and black eyed peas - I feel like I've cooked the black beans too, but I can't remember how those worked out.
I can never get the texture right on dried beans. They go from being too hard to too mushy. And I tried freezing them when they were too hard and thawing them and reheating, but then they were icky from being frozen.
I have great luck with dried beans in the pressure cooker, but I'm hopeless with them in a normal pot on the stove.
Nora, these are Camellia black beans. And yeah, my red beans turn out just fine.
Sounds like the dried have an extra aggravation factor that wipes out the monetary savings.
This is what I am learning. Well, I finished off the 1 lb bag I bought, I'll do my best to eat that up and will be buying canned from now on.