Home Cooking Bean There, Done That (with Josh Malina)
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Mar 27, 2020 Actor and latke aficionado Josh Malina schools the hosts on the art of making latkes. Other topics include the value of bean liquid, cooking with frozen vegetables, doll in Indian cuisine, lentils and beets, mailing homemade dishes, proper oil amount for pan frying, and a philosophy about soaking beans.
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Bean Age Affects Cooking
- Bean age matters: fresh-harvest beans cook faster and need less soaking than older beans.
- Dried beans don't spoil quickly but age makes them drier and harder to rehydrate evenly.
Cook Beans Gently Until Creamy
- Cook soaked beans in their soaking liquid (or change it if desired), add salt, bay leaf and appropriate spices, simmer until creamy.
- Taste five beans; all should be creamy inside before stopping the cook — you cannot overcook beans.
Crispy Beans And Grain Leftover Hack
- Pan-fry drained cooked beans with cooked farro (or rice) in hot oil with cumin and chili flakes until crisp.
- Serve with shredded chicken, sour cream, salsa, cilantro or avocado for a hearty crispy beans-and-grain dish.