Ingredients
1 pound black beans
1 smoked ham hock
2 bay leaves
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place the beans and ham hock in a medium saucepan and pour in enough water to cover them by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so the water is boiling gently. Cook the beans, skimming off any foam that rises to the top, until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, add 1/2 inch or so of cold water. Toward the end of cooking, ease up on the liquid you add. The goal is to have the beans barely covered with liquid by the time they are tender.
“Hard-to-cook defect in black beans. Protein and starch considerations”
protein and starch → affect → hard-to-cook defect in black beans
“Final hardness increased with moisture content and temperature.”
moisture content and temperature → affects → hardness of black beans
“Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C.”
roasting temperature → affects → hardness of black beans
“Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma‐shaped.”
temperature → affects → hardening rate of black beans
“Reheating, and particularly microwaving, increased the amylolysis course parameters of black beans without altering the enzymic availability of cowpea starch.”
reheating → increases → amylolysis course parameters of black beans