Friday, March 6, 2009

Update on Using Dried Beans

I received the following helpful information in an email from Margo regarding dried beans. Thanks for your feedback Margo!

I have enjoyed going through your preparedness web site. Good job!

On your page regarding using dried beans for fat replacement ( http://preparednessnibblesandbits.blogspot.com/search/label/White%20Beans%20Replace%20Fat%20in%20Most%20Baking) may I suggest that you add the following:

After grinding beans in a stone wheat grinder the beans will tend to gum up' the stones. Grinding a cup of dried corn after grinding beans will de-glaze the stones. This is not as much of a problem in a steel grinder, but the corn will still be effective in cleaning the grinding surfaces.

Also, it may not be clear to inexperienced that you are suggesting to grind DRIED beans.

Bean flour can also be added to waffles, pancakes, cookies, bread and most other baked goods to increase the protein content; adding beans to recipes containing grains turns the proteins into complete proteins.
regards,
margo

2 comments:

Tenley said...

A great suggestion from Margo. I would like to add that dried bean flour only works with fresh beans. Beans that are old, when ground, taste bitter. Signed, An Owner of Old Beans. :)

K P said...

That's good to know 'cause old beans are what I've got in storage. Thanks for your feedback Tenley!