{"id":1032,"date":"2015-05-10T14:09:36","date_gmt":"2015-05-10T19:09:36","guid":{"rendered":"http:\/\/originalorknot.com\/?p=1032"},"modified":"2015-05-10T14:16:19","modified_gmt":"2015-05-10T19:16:19","slug":"something-completely-different","status":"publish","type":"post","link":"https:\/\/originalorknot.com\/?p=1032","title":{"rendered":"Something completely different"},"content":{"rendered":"

Completely different for me, at least. As far as cooking beans goes. I had read about not soaking your beans before cooking<\/a>, which goes against everything I, as a southern cook, ever knew. But I’m all for learning new techniques, so\u00a0count me in.<\/p>\n

In that article, Russ Parsons also mentions starting them in hot water, along with cooking in the oven. I’m planning to do both and, more or less following this recipe<\/a>, I think I’ll sort the beans, put them in my handy ovenproof Le Creuset, heat up water in the electric kettle and let ‘er rip!<\/p>\n

My only problem is that everybody talks about cooking a pound of beans, and I’ll be cooking two pounds.<\/p>\n

\"Two<\/a>

Two pounds, i.e.,\u00a0a big old bag, of pinto beans.<\/em><\/p><\/div>\n

I like to use homemade beans instead of canned as much as possible. Besides the fact that, like anything else, when it’s homemade, I know exactly what’s gone into it, there’s also the fact that I can cook them to our taste, so they just taste better. (Chili cooked with homemade beans > chili cooked with canned beans.) (Yes, I add beans to my chili.) They’re also cheaper, I think. I haven’t actually calculated out the cost of homemade beans, though I figure that most of the cost (sausage & salt pork, water, electricity for cooking, etc.) will be less, er, per\u00a0bean by cooking two pounds instead of just one.<\/p>\n

Anyway, for all those reasons,\u00a0when I cook pinto beans, I like to cook what’s known to my people as “a mess” of them, so I’ll have plenty to freeze.\u00a0The online resources I’ve found don’t really say how to adapt for a larger amount of beans.\u00a0I guess I’ll just cook longer and hope for the best.<\/p>\n

I’ll let you know.<\/p>\n","protected":false},"excerpt":{"rendered":"

Completely different for me, at least. As far as cooking beans goes. I had read about not soaking your beans before cooking, which goes against everything I, as a southern cook, ever knew. But I’m all for learning new techniques, so\u00a0count me in. In that article, Russ Parsons also mentions starting them in hot water, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,1],"tags":[],"_links":{"self":[{"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/posts\/1032"}],"collection":[{"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/originalorknot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1032"}],"version-history":[{"count":12,"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/posts\/1032\/revisions"}],"predecessor-version":[{"id":1045,"href":"https:\/\/originalorknot.com\/index.php?rest_route=\/wp\/v2\/posts\/1032\/revisions\/1045"}],"wp:attachment":[{"href":"https:\/\/originalorknot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/originalorknot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/originalorknot.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}