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Vegetable/bean Preparation Tips

Posted by on May. 16, 2009 at 7:03 PM
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 Vegetable/bean Preparation Tips


Directions for preparing various beans and vegetables

Directions:

Artichoke – globe:

Break the stalk away from the base of the artichoke and then trim the sharp points from the leaves. Cover the whole vegetable with water in a large pan, putting a plate on top of them to hold them down in the water. Simmer for 45 minutes. Stand the cooked artichokes upside down to drain before serving. Each leaf is pulled off by hand so that the fleshy base of the leaf can be eaten. The central choke - the flower bud is discarded but the fleshy base below that is also eaten.
    
Artichoke – Jerusalem:

These knobby root vegetables should be scrubbed clean and then boiled or roasted in the same way as potatoes.
      

Asparagus:

This should be simply cooked in boiling salted water for 5-10 minutes.
      

Eggplant:

Slice the eggplant thinly and then sprinkle with salt. Leave this to stand for 30 minutes and then rinse off the salt and blot the slices dry with a clean cloth. These prepared slices can be fried, stewed or baked.   
They can also be dipped in pea flour and then deep fried in very hot oil.
      

Runner bean, fresh:

Fresh pods should snap and have a fine texture with the seeds only partly formed. Over mature pods can be very stringy and fibrous. Slice the pods before boiling for 10 to 15 minutes.
      

French bean, fresh:

Use pod that are firm but thin, before the seeds have fully formed. Although they can be sliced, they are best cooked whole. Simmer in boiling water for 10 to 15 minutes.
      

Lentils:

Lentils do not need to be soaked before cooking. They become soft and break up when cooked, so they are best used in soups and stews.
      

Black eye beans:

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for one hour.
      

Chick peas:

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for two hours.
      

Mung beans (green soy bean):

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and simmer for one hour. Split mung beans do not need soaking before use.
      

Haricot beans:

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for ten minutes. Then simmer for one and a half hours.
      

Red kidney beans:

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and boil rapidly for thirty minutes. Discard the water and cover with fresh water, then simmer for four hours.
      

Pigeon peas:

Soak overnight in twice their own volume of water. Drain and cover with fresh water. Bring slowly to the boil and simmer for one hour.


Proud mom to Ryan and Ronnie 
           my Angel and my Boo Boo

by on May. 16, 2009 at 7:03 PM
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Replies (1-1):
ZsMommy
by on May. 16, 2009 at 7:09 PM

This is good info. Thanks :)

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