[0xbadcafebee]

Do they not do soaked beans? Leave them in water for 2 days and they shouldn't need a full boil I wouldn't think? Bonus: chickpea water as an egg substitute in recipes (powdered egg is nasty!). Re: coffee, mixing concentrated cold brew with hot water makes a pretty smooth cup

[joshvm]

> Do they not do soaked beans? Leave them in water for 2 days and they shouldn't need a full boil I wouldn't think?

We'd definitely have kidney beans in chili and some other dishes, but I got the impression it was a hassle otherwise.

> Re: coffee, mixing concentrated cold brew with hot water makes a pretty smooth cup

Friend and I ran a weekly pop-up espresso bar and did a lot of experimenting over the winter. The USAP "house" beans are quite dark, but at least they're roasted within a year or two because coffee is always available and we go through a lot of beans every season. Except the decaf. That stuff is decades old.

People often bring down a big bag from one of the roasters in Christchurch. We personally shipped down a lot of specialty coffee, mostly made V60 and aeropress. The outbuilding where our telescopes live also has a Chemex and an automatic.

[cozzyd]

At McMurdo this season the espresso machine at the coffee house broke. Fortunately we had two espresso machines out at LDB, and plenty of C1 and C4 beans

[ufo]

Even if soaked, beans still take hours to cook without a pressure cooker.

[aziaziazi]

I depends the beans and their freshness. If soaked and not 2yo+, it’s less than 1 hour for most of them. 30 min is enough for azuki and chickpeas if soaked 48h.

There’s other tricks: various beans can be found in the form of instant powder or flaskes (1 min watering - no cooking) semolina (5 min watering - no cooking) and pre steamed (no watering - 10/20 min cooking). I bring those to hike on the mountain and use gaz only to make them hot. Mixed with cereals semolina, spices, herbs and oil/nuts its the perfect submit meal.

[is_true]

What's your recipe that uses semolina? I do a lot of outdoor activities and I'm always trying to find new foods to try

[aziaziazi]

I cook more with feeling than recipe and I as I hike for multi days I try to vary the meals to avoid getting bored. My typical bag includes multiples zip bag with ingredients and I pick a few to make a meal:

- semolina of wheat, whole wheat, rye, lentils and chickpeas

- flakes-instant smashed potatoes / adzuki beans. Instant quinoa packed with prots but miss carbs.

- sesame seeds, sunflower seeds, pumpkin seeds

- dried seasoning algae, yeast, zaatar or thyme. Curry powder or other spice mix.

One of my favorite mix is 1/3 lentil semolina, 2/3 wheat semolina, sesame seeds and yeast. Mix together, add water and cover for a few minutes.

Edit: last year I used a food dehydrator to pack some sauces and cooked vegetables. Works great for the ones in think slices.

[adrian_b]

Even without a pressure cooker, you can cook beans faster in a microwave oven.

However, you still need more than a half of hour if you want the beans to be soft, e.g. 45 minutes (after having soaked the beans for a half of day).

I cook all my food in a microwave oven. Except for beans, I have never encountered any vegetable that would need more than 15 minutes. For lentils or chickpeas, around 12 minutes is normally sufficient.