Yes you rinse the dried ones in a mesh strainer, and then soak them for an hour and discard that water. Then put them into a slow cooker at night, with new water, and in the morning they are ready to let cool, and eat in salad, or, put into a stew or soup. A very forgiving food, you can't ruin it. Takes any flavoring.
Soak for two hours? More? I think one hour is enough. More is ok. You will see how it goes. They contain a sugar that we can't digest so it annoys our guts. The soak water takes it out.
They MUSt be well and thoroughly boiled, meaning a strong simmer, until soft.
I hear they may sprout, in your garden. Then you just leave them on the plant until their offspring are dried again.
I couldn't really say. I buy 4 to 6 cans and donate em to the food bank every grocery store trip but the only thing I've tried is their adobo seasoning. That stuff is quite tasty though.
I've never been a fan of beans. Maybe I just don't know how to cook em.
In the can, the beans are already cooked. You can rinse them in a mesh strainer or use the can liquid, which tastes good. The dried ones need cooking, but it's just boiling them until soft. Soak an hour first, discard that water.
You can heat the canned ones up and just eat them, with any sauce. Or put them in a soup or stew. Or eat them cold in a salad.
The canned beans heat up well in a microwave, in a ceramic or glass dish.
Anybody who wants to mash up drained, Goya canned chick peas (garbanzos) in a blender, with oil, garlic, and lemon, has made hummus, and can eat it spread on pita bread triangles, on potatoes or toast or chips, or anything. It's like peanut butter.
Any of the canned beans.
Yip, I soaked and cooked some dry boys recently. Still have some prep learning to do.
Yes you rinse the dried ones in a mesh strainer, and then soak them for an hour and discard that water. Then put them into a slow cooker at night, with new water, and in the morning they are ready to let cool, and eat in salad, or, put into a stew or soup. A very forgiving food, you can't ruin it. Takes any flavoring.
Well I think you just saved the second 8 ounces of the bag I opened. Thank you for pro tips.
Soak for two hours? More? I think one hour is enough. More is ok. You will see how it goes. They contain a sugar that we can't digest so it annoys our guts. The soak water takes it out.
They MUSt be well and thoroughly boiled, meaning a strong simmer, until soft.
I hear they may sprout, in your garden. Then you just leave them on the plant until their offspring are dried again.
Sounds awesome! I put some Adobo season on some chicken...gonna go try it now actually. I bet it will be good.
I couldn't really say. I buy 4 to 6 cans and donate em to the food bank every grocery store trip but the only thing I've tried is their adobo seasoning. That stuff is quite tasty though.
I've never been a fan of beans. Maybe I just don't know how to cook em.
If the beans are too salty, you can always rinse them off first. Then just add hot sauce or something after you heat them up.
The canned beans are great. Try one. I like to mash em up and do burritos
In the can, the beans are already cooked. You can rinse them in a mesh strainer or use the can liquid, which tastes good. The dried ones need cooking, but it's just boiling them until soft. Soak an hour first, discard that water.
You can heat the canned ones up and just eat them, with any sauce. Or put them in a soup or stew. Or eat them cold in a salad.
The canned beans heat up well in a microwave, in a ceramic or glass dish.
The Goya website has many recipes.
Just finished my last batch of Goya beans, will by more the next time I go shopping.
You can get them online too. As the cans can be heavy, that might be easier.
Negros.
Uh...
The frijoles, of course.
Anybody who wants to mash up drained, Goya canned chick peas (garbanzos) in a blender, with oil, garlic, and lemon, has made hummus, and can eat it spread on pita bread triangles, on potatoes or toast or chips, or anything. It's like peanut butter.
I picked up a container of Adoba spice, fucking AMAZING on pork chops.
The chocolate cookies!
Chickpeas, both dry and canned. I use them for falafel and hummus.
You mash em up?
Either a food processor or a blender. I use the Goya recipe for hummus: https://www.goya.com/en/recipes/hummus
Falafel is a little more involved. Just search for online recipes until you find one that appeals to you.