Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Eccentrica Gallumbits on 08 March, 2012, 05:39:51 pm
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I want to know how to work out how many dried pulses I should use to be equivalent (once soaked and cooked) to a 400g tin. I have a recipe which needs a 400g/14 oz tin of black-eyed beans but I can't be arsed going shopping for a tin when I have a packet of dried ones. But I can't work out how many dried ones I will have to cook and soak, and after much googling all the info on the web is in American and therefore bangs on about stupid cups instead of proper weights like grams or ounces.
Any ideas?
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1 US cup of dry beans = 200g.
http://www.recipes4us.co.uk/us_cups_to_weight.htm
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Usually about 100g to 150g of dried beans are equivalent to a tin, in my experience.
Note the weight of the tin of beans includes a bit of water, the drained weight is usually only about 225g or so.
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IME the drained weight is stated separately. The question then is how much weight do the dried beans gain as they soak up water?
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IME the drained weight is stated separately. The question then is how much weight do the dried beans gain as they soak up water?
They gain 1.5 times the dried weight. eg 100 g dried ==> 250 g cooked.
But as fuaran said, you don't want 400g of cooked beans you want however many fit in a 400g tin.
Anyway, all that is overly academic, it's a bit inefficient not to say time consuming soaking and cooking a handful of beans - cook the whole bag, fill an empty tin to give enough for the recipe, then freeze the rest.
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Can you freeze pulses once cooked?
Cook what you think might be right, and if its to much chuck the leftover into freezer :smug:
Sorry, cross post with Pickled O.