Go to the Recipe: Jellied Beans
I'm curious what the texture and flavor is like? Would it be similar to like azuki beans in japanese sweet desserts?
I produced your recipe and technique for the sous vide beans today using Camellia Brand Great Northerns. I'm in South Louisiana; it's what we do. My interest was for a bean "vinaigrette" I'd written into a menu scheduled for this weekend. I found that in order to gain the texture of what I call "just cooked", I had to go 3+ hours on the cook time. I wonder if the water I'm using, from our "well" had anything to do with their lack of cooperation? I currently have no tools on hand to analyse my water source but I've since purchased 2.5 gal distilled for future times like these.These Jellied Beans certainly look sexy and once again you guys have caused my costs to rise as I'll need to purchase online, glucose and sucrose. No hard feelings ;-)I probably should've posted this question on the initial recipe of the sous vide beans, but do you think my well water is sticking it to me? My water doesn't feel hard or soft to touch or taste....just hopeful for insight here.
Acidic water, water high in mineral content, or both will dramatically slow down how quickly beans soften. Both situations make the pectic substances that glue the plant cells together fairly insoluble, hence the very slow softening.
Closer to a candied chestnut IMO, but soft rather than brittle.
You think this process would work with canned beans as well?
Yes.
If you were to replace the water in the recipe with a fruit juice, ex. raspberry jellied beans, would the end beans texture remain the same, or would the acidity of the fruit juice alter the beans texture?
My guess is that because the beans are already cooked, the acidity from the juice would not cause any problems.
I tried this recipe, but replaced the water with blackberry juice(puréed and pass blackberries). Flavor was great but the bean toughened up so much it had the texture of par cooked beans, so much so that they were not edible.
Wow, that's interesting. I wouldn't have thought the solubilized pectin would gel to this extent. Trying to think of a work around. A sequesterant like sodium hexametaphosphate *may* help if free calcium is the biggest problem. If it's entirely pH, then you would need to raise the pH of the blackberry juice, which would alter the flavor a lot.
So, what are you doing with these? Are you using them in a savory or sweet dish...or both/either?
This turned into a disaster for me. The beans never softened enough and while I was taking the bag out of SV, it burst and spill all over my kitchen. After an hour of cleaning I was fed up with the uncooked beans and I grumpily put them in the pressure cooker. 10 min, then pure in my Vitamix. The beans have lightly caramelised and the puree reminds me of marzipan. Next time I may try adding some baking soda to accelerate caramelisation, or should I just cook it for more time in PC?
Did you initially cook the navy beans? The first step is to prepare the navy beans sous vide so that they are already soft and cooked before candying. You can also used can beans to start with.
Hi Chris, I did soak and cook them according to the recipe. Cooked them for 90 mins and they felt soft to touch but apparently remained hard in the center. But I was really happy with the puree I ended up with, I see much more applications of that in desserts.
So i just bought glucosesyrup for this and it turns out mine is 45° not 42. Do you think there's a point in doing the math and adjusting the quantity or ist it "close enough" so it shouldn't matter?
Say, I don't have SV what can I do to get the same result within 45 mins or 1hr while multi-tasking?
question: Would raw honey do the job? It takes some effort for that to crystalize, though with a long period of time, it will. OK, it was in the Egyptian Pyramids so it took a REALLY lone time. and yet, still perfectly edible!
So, if you substitute honey for the sugar syrup in the recipe, do you think it would work?
How do you use “jellied beans” like this?
Halo halo is a good start... look to filipino and latin american cooking for ideas around ingredients like this one. A favourite of mine is chickpeas cooked in brown sugar (panela) syrup
