11th June
Ours is a largely vegan household so we eat a lot of beans. We buy a wide variety of dried beans, largely grown in the UK, from Hodmedod’s – this supports an independent business and local UK farmers, has an uncomplicated supply chain, and supports a the plant-based food system that we need to address the climate and biodiversity crises.
Cooking with the beans is easy. About once a week I weigh out 80g or so of each of 8 different Benin’s (enlighten for one three person meal) putting each into a jam jar. I add water and leave the beans to soak for six hours/ overnight.
Then the jars go into a pan of water (effectively a Bain Marie) and the beans are cooked – once boiling point is reached they have a good boil for about 15 minutes and then a simmer for about 25 minutes.
Once cooked and removed from the pan, the jars cool and a vacuum is formed between the beans and the lid.
These go in the fridge and the beans are ready to be made into a variety of different dishes.
Below shows before, during and after cooking.
The Green Tau 