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5 Minute Bean Soup from Raw Beans

April 27th, 2008 at 05:23 pm

A while back I got two books by Rita Bingham, "Natural Meals in Minutes" and "Country Beans." It is a combination of food storage and recipes for quick cheap (inexpensive) meals.

I dislike soaking beans, I forget to soak them and dislike the time it takes to cook them. I know I could pressure cook them, but I don't have a pressure cooker. I've considered getting one, but I am always years behind fads (bread machines, rice cookers, etc). My 1qt & 2qt farberware pans work fine for rice. So I've used canned beans, but I decided since I was yard saling to make a wish list. On it was a coffee bean grinder, brand new, never used. For $2 I became the proud owner of a Krups coffee grinder. It did a great job of grinding up split peas and chickpeas, so next I will get some black beans.

Start 2c of water boiling with one boullion cube, grind the beans (40 seconds for my grinder) and then add 3T of bean flour(whisk in). Stir 1min on med-high then 2min on med-low. Voila! Tasty bean soup in minutes. Quick and easy. The bean flour can also be used in place of wheat flour as a thickener.

Next I'll try black beans and experiment with thickness to make hummus. I love black bean hummus especially in the heat of summer.

Note: Do not make 5 min. soup from kidney beans.

6 Responses to “5 Minute Bean Soup from Raw Beans”

  1. Petunia Says:

    Wow! I'll have to try this.

  2. Joan.of.the.Arch Says:

    Interesting. Will this wear out the grinder? I thought coffee beans were more brittley fragile than raw beans for eating. BTW lentils and black eyes peas cook faster than most others.

  3. klbb90 Says:

    True about them cooking faster, but I was attracted to the 5 minute possibility, the energy and time savings. The grinder might wear out but at $2 from a yard sale it was worth the experiment. I chose the coffee grinder because it was recommended for one/two person use.

  4. luxlivingfrugalis Says:

    Hahhaaaa - I'm laughing because my Mom had a pressure cooker probably 30 years ago. I would say you are a bit behind the trend! I love making bean flour soup!

  5. Srb Hlp Says:

    Great idea however beans can be toxic. They must be cooked for more then 10 minute because of the toxin called Phytohaemagglutinin.

    Regard,
    Srb

  6. Joan.of.the.Arch Says:

    Srb, I hope you receive this follow up in email and can reply. Do you know anything about the level of toxicity of dried Chinese long beans? They are black seeded. Typically, these are eaten immature as a green vegetable. I don't know if anyone eats them mature and dried, but I've done so. I have cooked them as one would mature Peruvian scarlet runner beans: Boil, drain, rinse; and again boil, drain, rinse. But if this is not necessary, I'd love to know.

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