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esperanza

Feb 26, 2003, 7:17 PM

Post #1 of 39 (2842 views)

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Old Rice/New Rice....Old Beans/New Beans

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Just as there are cooking differences between old rice and new rice, there are cooking differences between old dried beans and new dried beans. The time when the new beans are ready (any of the multitudes of dried bean varieties) is a little like the time when the Beaujolais Nouveau comes out in France~fresh product, a little more expensive, very sought-after, and not long-lived. After a few weeks of 'Flor de Junio~NUEVO' or 'Peruano~NUEVO' signs on the bulk beans at the tianguis, the beans are just beans again.

So what's the difference between the new beans and the old beans? Same as with the rice~cooking time and amount of water needed. I used to scoff at women who sneered at PACKAGED beans from the grocers' shelves, until I bought a bag from a store which shall remain anonymous and cooked them...and cooked them...and cooked them...and...*sigh*. They never did soften properly, and the pot likker (see, I can speak Southern, too) never really got creamy the way it should have. I learned, the way I usually have to, the hard way. Now I ask...'Es nuevecito, el frijol?'

http://www.mexicocooks.typepad.com

sparks

Feb 26, 2003, 7:38 PM

Post #2 of 39 (2676 views)

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Re: [esperanza] Old Rice/New Rice....Old Beans/New Beans

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Couldn't get my eyes off your picture (these movie stars) ... so, que dice?

Fresh rice or beans ... someday!

(This post was edited by sparks on Feb 26, 2003, 7:40 PM)

jennifer rose

Feb 26, 2003, 7:56 PM

Post #3 of 39 (2667 views)

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Re: [esperanza] Old Rice/New Rice....Old Beans/New Beans

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Have you tried the just-shelled, not-quite dry, versions of those beans? Outrageously expensive, as in 15 pesos for .5 kilo, which means there are usually only a few bags available and during a small window of the harvest season. The beans are still green-ish, the texture not unlike fresh lima beans, sort of between the stage of fresh and dry, and still require about an hour's cooking time. But the flavor and creaminess.....ahhhhhhh. Seriously, if you're at a tianguis during the right time of year, they are worth trying.

wendy devlin

Feb 26, 2003, 8:13 PM

Post #4 of 39 (2666 views)

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Re: [esperanza] Old Rice/New Rice....Old Beans/New Beans

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Esperanza,

>So what's the difference between the new beans and the old beans?

Yes, indeedy...a difference in cooking time...and taste!

I have found the only way to guarantee fresh 'dry' beans(specifically Taylor horticultural- a red flamed romano type) at home...

is to grow them.

But in a Northwest coast climate, sometimes it is difficult to grow and then dry... beans before the first killing frost.

And now thanks to you,

I'll know how to ask for the 'fresher' dry beans in the tiaguis or mercado...after thinking...that when in Mexico, I would have to 'make-do'. Wendy

Uncle Jack

Feb 27, 2003, 5:00 AM

Post #5 of 39 (2659 views)

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A little different New Bean/Old Bean

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Living not too far south of Dove Creek, CO, these ancient beans are sometimes available:

Anasazi Beans

This ancient heirloom bean has dramatic red and white markings. It has a soft creamy texture and is considered an unusually tasty baking bean. Great as a side dish with chili con carne.

The Anasazi were Indians who lived in the four corners of Colorado - Utah - Arizona - and New Mexico, dating back to 130 A.D. They are best identified with their substantial architectural achievements known today as "cliff dwellings."
Mesa Verde National Park, Hovenweep, Canyon de Chelly and many other dwellings which dot the arid countryside, represents these structures.
"Anasazi" is a Navajo word best translated as "the ancient ones.”

Anasazi Beans were one of the few cultivated crops grown by the Anasazi. They were found in the ruins by settlers to the Four Corners area in the early 1900's. This bean is considered an unusually tasty baking bean, very scrumptious with ham and flavorful in Mexican dishes. This sweeter and mealier bean will allow many culinary delights.

Certain carbohydrates are the primarilly source of flatulence in dry beans. The Anasazi bean contains less than 25% of these carbohydrates.

Nutritional Information:
Total Fat: 0%
Saturated Fat: 0%
Cholesterol: 0%
Carbohydrates: 7%
Protein: 23%
Dietary Fiber: 20%
Sodium: 0%
Sugars: 0%

UJ

jennifer rose

Feb 27, 2003, 7:22 AM

Post #6 of 39 (2649 views)

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Re: [Uncle Jack] A little different New Bean/Old Bean

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Why not reveal the source of your copy & paste job? http://www.foodreference.com/html/fanasazibeans.html

Uncle Jack

Feb 27, 2003, 7:45 AM

Post #7 of 39 (2668 views)

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Oh, Ms. jennifer, have I failed your standards again?

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I just didn't know how much folks really wanted to know about an obscure variety of bean so I made it quick and easy.

By the way, all of your usual sarcasm aside, have you ever tried Anasazi beans? Considering their non flatulent qualities, you might give them serious consideration.

http://www.google.com/...p;btnG=Google+Search

Fortunatly, most of the sites are in English.

UJ

(This post was edited by Uncle Jack on Feb 27, 2003, 7:48 AM)

esperanza

Feb 27, 2003, 7:58 AM

Post #8 of 39 (2660 views)

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Re: [Uncle Jack] Oh, Ms. jennifer, have I failed your standards again?

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No fighting in the kitchen. I will lock you in the pantry.

http://www.mexicocooks.typepad.com

Uncle Jack

Feb 27, 2003, 8:04 AM

Post #9 of 39 (2650 views)

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Re: [esperanza] Oh, Ms. jennifer, have I failed your standards again?

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Come on, Miss Esperanza..........she hit me first!

Please, for the love of God, don't lock us in the same pantry.

UJ

arbon

Feb 27, 2003, 8:07 AM

Post #10 of 39 (2643 views)

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Re: [esperanza] Oh, Ms. jennifer, have I failed your standards again?

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"No fighting in the kitchen. I will lock you in the pantry."

Just remember esperanza............Sauce for the Goose is Sauce for the Gander.!

esperanza

Feb 27, 2003, 11:35 AM

Post #11 of 39 (2638 views)

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Re: [arbon] Oh, Ms. jennifer, have I failed your standards again?

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Is the goose/gander sauce a mole? ;^)

OK, after March 1, when the dust clears, we'll have a food fight. New beans at 20 paces...

http://www.mexicocooks.typepad.com

pedro naco

Feb 27, 2003, 4:44 PM

Post #12 of 39 (2623 views)

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Re: [esperanza] Oh, Ms. jennifer, have I failed your standards again?

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gosh darn i'm going to miss that food fight-but right now i'm going to keep munching on my goose fat, with a sprinkling of salt, on polish rye bread.

the fat was extracted and rendered from a hutterite raised goose-the finest in the world -bar none.

just wondering do the mennonites in mexico raise and sell geese-their's are a close second to the hutterite geese.

oh, and i must warn you all,i have terminal flatulance and i don't need beans to "cut"it.

(This post was edited by pedro on Feb 27, 2003, 4:48 PM)

arbon

Feb 27, 2003, 5:08 PM

Post #13 of 39 (2622 views)

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Re: [esperanza] Oh, Ms. jennifer, have I failed your standards again?

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"Is the goose/gander sauce a mole?"

A "Saucy Mole" would take a "Gander" at a "Goose" . Wink

(This post was edited by arbon on Feb 27, 2003, 7:41 PM)

Uncle Donnie

Feb 27, 2003, 9:41 PM

Post #14 of 39 (2613 views)

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Re: [pedro] Oh, Ms. jennifer, have I failed your standards again?

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Senor P,

My N'awlins recipe for red beans claims that the stick of butter I drop in each batch will eliminate the need to beg forgiveness for farting at the table.

A number of Mexican cooks have told me that a handful of epazote will also spare me from having to act as though I care about the sensibilities of my fellow diners.

Neither has ever actually worked. And good thing too, since one of the true joys of bean consumption is being able to re-enact the campfire scene from Blazing Saddles, although I've found it easier to convince the occasional date to engage in intimacies than to join in the butt trumpet serenading.

God, I love high level social discourse!

UJ, leave that lawyer alone!!!

Shameless self-promotion:
http://www.headformexico.com

David(MTY)

Feb 28, 2003, 12:40 AM

Post #15 of 39 (2596 views)

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Re: [uncledonnie] Beans

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Only Cameron Diaz seems to have mastered this and stays sexy.

When real Mexicans eat beans, there is no problem with flatulence. Imagine all the nice señoritas who survive on daily diets of them through the ages. You could solve your flatulence problem by eating beans regularly. It is not created by your body. That's because your gas is caused by the friendly bacteria that live in your intestines, which need to be in a happy, stable community (Like Mexconnect). If they are overloaded by sudden increases in the complex carbs found in beans the colonies equilibrium is destroyed and different species not optimized for bean digestion in there multiply uncontrollably and do a crappy job of digestion. So eat your beans regularly like a good Mexican. After all, the common bean ubiquitous in the world is from Mexico (and a little help from Peru).

If you don't, you can also eliminate the flatulence by just blanching the beans and soak for an hour in the same water, cooling naturally, and change the water, and then soak again repeating twice (no more boiling needed). That will take care of the offending carbs in advance. This way works better and any bean variety is just fine.

Or for those of you that enjoy this kind of thing, grind raw dry beans and serve 'um up to your guests as empanizados of something, especially if the person is not a big bean eater...

Anyone interested in bean posts can find lots here:

http://www.mexconnected.com/...h_string=fava;#12043

(This post was edited by David(MTY) on Feb 28, 2003, 12:48 AM)

Uncle Jack

Feb 28, 2003, 7:19 AM

Post #16 of 39 (2591 views)

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Beans at 20 paces?

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Esperanza, can you put it off til maybe the 19th or 20th? Patty and I both love a good food fight. Possibly in the plaza and then we could retire to Las Playas for a couple of cool ones.

UJ

(This post was edited by Uncle Jack on Feb 28, 2003, 12:37 PM)

Todd DF

Feb 28, 2003, 12:18 PM

Post #17 of 39 (2565 views)

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Happy Mardi Gras!!

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Red Beans and Rice for all!!!

I'm heading to the Bash in Veracruz for the weekend, I hear its a smash!

esperanza

Feb 28, 2003, 5:59 PM

Post #18 of 39 (2565 views)

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Re: [Uncle Jack] Beans at 20 paces?

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UJ, we will have a special one just for Lakeside residents after you get here...no beans, it will be bonbones versus carbones. Translate THAT.

And my cool one will be limonada, but you and Ms Patty can have anything you want.

http://www.mexicocooks.typepad.com

arbon

Feb 28, 2003, 7:43 PM

Post #19 of 39 (2547 views)

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Re: [esperanza] Beans at 20 paces?

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'bonbones versus carbones. Translate THAT".

The Carbones will "Quemar" the bonbones.

esperanza

Feb 28, 2003, 8:28 PM

Post #20 of 39 (2540 views)

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Re: [arbon] Beans at 20 paces?

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Jajajajajajajajajajajajajaja...gracias, me hacía falta reirme asi.

http://www.mexicocooks.typepad.com

Uncle Jack

Mar 1, 2003, 4:35 AM

Post #21 of 39 (2537 views)

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Re: [esperanza] Beans at 20 paces?

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Chocolates and charcoal???????

UJ

quasar

Mar 1, 2003, 10:17 AM

Post #22 of 39 (2533 views)

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Re: [esperanza] Old Rice/New Rice....Old Beans/New Beans

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This is a great topic! I have often wondered why the bean soup is sometimes that weird clear stuff instead of nice and creamy. As a matter of fact it is so rarely creamy any more it made me wonder if I was just losing my touch with beans. I guess fresher dry packaged beans are just more rare in stores here or something (I'm in Kentucky).

So maybe you all can explain to me why my rice is never as nice as the rice we get in the mexican restaraunts. I use medium grain rice. I prepare broth (usually chicken) mixed with tomato sauce and spices (sometimes also chili verde and/or Veg-All). This is kept simmering while I measure the rice into an oiled skillet. I sautee the rice until it is nearly opaque then add the liquid about a cup at a time until its absorbed and the rice is done.

I noticed that in the restaraunts the rice grains are split. But I don't know if the rice is cooked until it splits or if it is just kept warmed so long that it splits. At any rate mine is never as flavorful or as nicely textured. Is there something I can do with it to improve it? Thanks.

arbon

Mar 1, 2003, 10:44 AM

Post #23 of 39 (2529 views)

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Re: [quasar] Old Rice/New Rice....Old Beans/New Beans

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"while I measure the rice into an oiled skillet. I sautee the rice until it is nearly opaque then add the liquid about a cup at a time until its absorbed and the rice is done."

Update....My Daughter, has just told me that you are doing the rice the way she did it in Mexico..

I have allways thought the rice was cooked in water & cooled,before being fried.

I maybe wrong here,; I was making pea soup once & used the water that the ham had been cooked in (to cook the peas),in was oily & the splitpeas never cooked soft they stayed hard.

So I figure that that the oil stopped the water penetrating.

(This post was edited by arbon on Mar 1, 2003, 11:06 AM)

quasar

Mar 1, 2003, 11:34 AM

Post #24 of 39 (2518 views)

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Re: [arbon] Old Rice/New Rice....Old Beans/New Beans

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I tried cooking the rice in the liquid, like you do for plain rice, and then frying it but it was so oily...... maybe I just didn't practice it enough or maybe the pan wasnt' hot enough. I know many dishes have such a difference if they are left to sit for a few hours then warmed again. The result I get has a good texture but just doesn't have the aroma and deep flavor I'd like it to have. Sometimes it just turns into a mush which I'm hoping is the rice and not me :o(. Probably if I made it every day I would get a better knack for it.

sebdesn

Mar 1, 2003, 2:33 PM

Post #25 of 39 (2515 views)

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Re: [quasar] Old Rice/New Rice....Old Beans/New Beans

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converted rice, (uncle Bens)... idiot proof.

S

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