Do you cook your beans with kombu?!
Do you cook your beans with kombu?
If so, how do you go about it? Do you toss the kombu in whole, and fish it out later? Do you cut the kombu up in pieces, and cook the beans until it dissolves? Any tips?
Answers:
I just put a strip in at the beginning of cooking, and remove it after about 10 minutes. It tends to get slimy if you leave it in to long. Sometimes, I make dashi from the kombu first, then cook the beans in it. In fact, you just solved my "what to fix for dinner" dilemma-thanks!
Always.
For a pot of beans, you need about 5 sq cm (2 ") piece of combu.
Put it in the pot at the same time as you start actually cooking the beans (not soaking, but cooking), and leave it there. It doesn't dissolve. Remove it at the end of cooking.
Um, not with beans. We put it in with our rice. Just throw in a piece that's perhaps a few inches square is enough, but more is fine too. No rules. We eat it after too -- no need to throw it out. Try making brown rice, throw in some raw peanuts, kombu... there you go, yum!