Comments on: Vegetarian 15 Bean Chili

By: Chris Spangler

Chris Spangler — Sat, 03 Oct 2009 18:36:18 +0000

This is a food of love thing. This is a magical mixture of bean awesomeness. Oh yeah babe.

By: iRaw

iRaw — Mon, 18 May 2009 14:14:15 +0000

Looks fantastic!

By: hurstbeans

hurstbeans — Thu, 16 Apr 2009 20:24:21 +0000

This is a question that is asked a LOT!

To soak or not to soak… honestly you will find just as many people who prefer to soak as those that don’t… just as you will find many people who think if you DO soak that you should/ should not discard the soaking water (for various, ahem… digestive reasons).

On our packages we list both methods, where the soaking technique is described as the “traditional” method and the non-soak as the “quick cooking” method. Personally I think just a short soak (couple hours) can help keep the beans intact through the cooking process… but again this really varies on the variety of bean and cooking time.

I know it is somewhat of a vague answer, but there is honestly a lot of differing opinions on the subject.

Thanks for asking!

By: foodnearsnellville

foodnearsnellville — Thu, 16 Apr 2009 20:03:03 +0000

Got a question: in the book “Heirloom Beans” by Steve Sando, he prefers a 2 to 6 hour soak, which he says allows the beans to be cooked more evenly. In Mark Miller’s “The Great Salsa Book”, he suggests that soaking isn’t really necessary at all. Has Hurst ever tested these other ways of doing things? How well would a shorter soak or no soak at all work with your products?

By: gaga

gaga — Sun, 05 Apr 2009 03:07:34 +0000

15 beans?!?! I don’t think I eve know of that many beans. This looks great!

By: Fearless Kitchen

Fearless Kitchen — Wed, 25 Mar 2009 16:53:36 +0000

This looks really good. Old-school chili might not have beans in it, but vegetarian chilli has become very much accepted and it looks delicious.