Comments on: A Weekend of Beans and Brats

By: jessy

jessy — Wed, 02 Sep 2009 12:49:52 +0000

I tried your 90 minute beans and I loved them!

I did a pound of chickpeas with half an onion and six cloves of garlic. I sauteed the garlic and onion in a bit of olive oil with salt and pepper while I picked through the beans.

I ended up cooking them for an additional 20 minutes or so, and they came out just fine! Might have been the salt, who knows? They were wonderful, though!

By: katiek @kitchensidecar

katiek @kitchensidecar — Wed, 08 Jul 2009 20:10:53 +0000

love this spreedsheet, but can you tell me a little bit more about it? For instance, what do the columns mean? Do the “1″ values indicate a certain amount? And the total?

Sorry, I just so curious!

By: Susan from Food Blogga

Susan from Food Blogga — Thu, 02 Jul 2009 17:53:29 +0000

I grew up in RI, where brats were practically unheard of. I had my first brat in Minnesota not too long ago and fell in love.
ps-epazote grows wild around here in socal

By: Gavan, The Healthy Irishman

Gavan, The Healthy Irishman — Mon, 29 Jun 2009 22:27:57 +0000

I started growing epazote in my backyard because I was curious to learn about it. I had never used it before being from Ireland but heard that it went well with black beans. It works really well with the beans so it’s worth a go for sure. It’s pretty easy to grow as well (so far!).

By: Michael

Michael — Mon, 29 Jun 2009 18:56:53 +0000

yet another great post. Also, for those who might like to try doing brats without crafting their own spice blend can go to Penzy’s (which is great in general) and has a number of sausage seasonings.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbratwurst.html

By: Jan Van

Jan Van — Mon, 29 Jun 2009 00:42:00 +0000

Hi
I’ve cooked countless pots of beans
Salt should go in at the end
Your beans cook quicker due to being baked at 250 instead of boiled at 212 degrees. If I pressure cook my beans they might get up to 245 degrees. One website says pressure cooking at 15psi means the food is cooking at 257 degrees
I have never baked beans but you are definitely spending more money and energy cooking your beans than simply soaking 12 hours then simmering on the stove after. Or soaking then pressure cooking

By: Darrin Kellogg

Darrin Kellogg — Fri, 26 Jun 2009 14:29:22 +0000

I tried the 90 minutes beans last weekend and I love the technique, beans turned out wonderful. Also, I think that is me that placed high on the brat recipe list. Glad you liked them. I simmer brats on a very low simmer so the casings don’t break for about 30 minutes before going on the grill. I guess I would feel guilty if I accidentally did feed people undercooked pork. Great blog, keep up the good work.

By: Julia

Julia — Fri, 26 Jun 2009 05:47:53 +0000

I have to say the no soak beans have been a life saver to me ever since you posted. I’ve tried it on black beans, navy beans, and cannelloni beans with great success. I do have to say that I’m not a fan of epazote because I’m not a liquorice-flavor person, but the same recipe with cilantro instead is quite good. For some extra zing, I add a dash of hot sauce to the beans–heaven!

By: David

David — Fri, 26 Jun 2009 01:20:50 +0000

I encourage everybody to order seeds for all of the herbs and peppers you might use and just grow them. I’m currently growing scotch bonnets, habaneros, basil, jalapenos, rosemary, thyme, oregano, and green peppers. It’s wonderful to pull this stuff, wash it, and cook with it.

By: Melissa

Melissa — Wed, 24 Jun 2009 22:36:14 +0000

I’ll have to try the epazote. And the refried beans recipe. I did a second test on the beans too, Monday night with pintos and they were awesome! Bless you Nick.