Cooking question, you would think after all my years of cooking I should know this, however

K

karennoca

Well-known member
I found a great company to buy beans from (Rancho Gordo) and I am experimenting with the most amazing beans. Today it is "yellow eye beans". They are beautiful. Here is my question.

The recipe called for two cups of beans, and an eight hour cooking time at 250. I halved the recipe to one cup of beans. So do I also halve the cook time?

The beans have already soaked over night, and I have boiled them to soften. They are ready for the oven.

 
Depends upon the purpose of the oven cooking.

If the oven cooking is to soften beans and to import flavor into them, it will probably take just as long for 1 cup of beans as for two--the only difference would be in the amount of time it will take to get the dish heated through to start the cooking process.

But, it might take a lot less time if the purpose of the oven cooking time is to evaporate the liquid. In that case, I would watch the dish starting 4 hours into the oven process and remove it when most of liquid has been absorbed or evaporated.

 
8 hours of cooking time?

Sounds like an awfully long time, no?

What are you making?

Apart from this, If it is the same person, Rancho Gordo posts often at eGullet (www.egullet.com) mostly in the Mexican forum - I'm pretty sure it's the same person - you might be able to get some help directly!

 
I'm making a simple baked bean dish, with bacon, maple syrup, dry mustard, etc. >

Rancho Gordo is a company that has all sorts of beans, and it has been fun for me to experiment with type I have never heard of. I heard about them from another site, the folks said their beans are very fresh, and tasty. So far, I have been very pleased with the recipes I've made.

 
This wouldn't happen to be a recipe called Appleyard Center Baked Beans would it? It's

the only recipe I have that calls for Steuben yellow-eyes and I've never been able to find them. I clipped the recipe years ago from a magazine.

 
Yep, that's the guy....

he is always posting on eGullet - he has some excellent recipes - you can probably ask him directly!

 
I would say no. That rule-of-thumb would usually only apply to

microwaving or meat-type roasts. But that's just my opinion. Eight hrs. does seem like an awfully long time, though.

 
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