If your veggie burgers always turn out a little soggy or mushy, try
using dried beans instead of canned.
I was delighted to see your new recipe,
using dried beans instead of canned.
Could
I use dried beans instead of a can?
It helps that we make as much from scratch as we can, including all the baking, and do things like
use dried beans instead of canned, and go meatless a couple nights a week.
Not exact matches
I ripped this recipe from a recent issue (not exactly sure which one) of Weight Watchers Magazine, which I adapted somewhat,
using canned
beans instead of
dry, pasta shells
instead of orechiette, and adding some carrots and celery.
In case your pantry is as poorly stocked as mine & you are wondering: I
used just one can of
beans (
used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of
dry sherry, no ham, no shallot (extra onion added), and tomato sauce
instead of canned whole!
I've made a vegetarian version; I often prepare
dried black
beans instead of
using canned; I've
used fresh pumpkin, added sausage... Thank you!
You can
use canned
beans instead of
dried beans, but
dried beans are preferable because their texture is so much meatier and they sop up the pesto a lot better than their canned counterparts.
I
used dried beans in this recipe, but if you're short on time, you can substitute 2 (15 oz) cans of black
beans instead.
By the way, if you have the time you can choose to cook
dry beans instead of
using canned
beans.
The best thing I tried was the pumpkin, sage and pecan ravioli with a white
bean sauce (although I
used a regular homemade pasta recipe
instead of her eggless version with
dried red chiles — but that could be interesting, too.)
I
used canned baked
beans instead of cannellini because I didn't have
dried.
1 1/2 cups brown rice flour 1 1/2 cups garbanzo
bean flour 2 cups corn starch (potato starch may be
used instead) 1 cup tapioca flour 4 teaspoons xanthan gum 1/2 teaspoon salt (OPTIONAL — personally I don't
use any salt) 2 Tablespoons sugar (evaporated cane juice) 2 packages active
dry yeast 1 Tablespoon olive oil 4 1/2 cups warm water (more water may be necessary) 1 - 2 tablespoons dill weed 1/4 cup poppy seeds
Notes: This recipe
uses canned garbanzo
beans instead of
dried so if you want to go the latter route,
use this recipe (but make sure you add 1/2 cup of hummus to the batter).
here's an example http://amzn.to/1wxYDYb You can
use dry beans (the cooking ones) or
dry rice
instead.
Can i just
use a can of black
beans instead of this whole process of cooking
dried ones?
Instead of yellow corn, posole succotash
uses posole (a nixtamalized
dried corn), and in place of lima
beans, it
uses edamame.
Hi, The only thing I can think of is that your chickpeas weren't super
dry, especially tricky if you
used canned
beans instead of
dried (then rehydrated).
I
used black
beans instead of pinto and a can of lentils rather than
dried, then carrots
instead of capsicum, chilli paste
instead of powder and it was divine!
The HSUS suggests
using 3 cups of cooked canned
beans instead of
dried beans, and eliminating the kombu, bay leaves and 1 teaspoon of the salt.
Be sure to soak your
beans overnight ahead of time if
using dried beans (recommended)
instead of canned.
I had to make a few small adjustments — I
used only 1 TBSP of oil to lower the calories, kidney
beans instead of pinto (they were cheaper), regular chilies
instead of chipotles (you can't get chipotles in adobo here in the UK unless you order them online... You can get the
dried ones a little more easily, but I already had fresh chilies on hand), coriander powder
instead of seeds since I had no seeds, and I added a dash of liquid smoke to make up for the lack of chipotle smoke.
If you know about it ahead of time, you can substitute gluten - free pasta in almost any shape, or
use dried beans or beads or whatever else you can think of
instead.