Slow cooker chilli - when to add beans?

Shicky · 16 Mar 2013 at 09:22

Hello all,

not exactly a grand important question I know but its been annoying me for some time as I don't actually know the reasons behind it. Basically I often cook a large chilli in a slow cooker to eat throughout the next few days. The ingredients are pretty much what you would expect, however the recipe says to add the kidney beans 1 hour before serving - rather than in the beginning for example.

I'm assuming they're added then to avoid exploding during the cooking but if I'm cooking on low is it still possible? Is there any other reason - does it affect nutrient value? When do you add yours?

Thanks

Scam · 16 Mar 2013 at 12:33

I don't use a slow cooker but I reckon the same applies. If i'm cooking for 4-5hrs I'd add some about 2-3hrs in, then the remainder about 1-2hrs before serving. That way you get some which will fall apart slightly and thicken the sauce, and you get some that remain whole for a bit of texture. I don't think there's any danger of them exploding!

Shicky · 17 Mar 2013 at 20:36

haha sorry didn't mean blow up the house of anything, I just meant they will fall apart slightly as you said. Cheers for your reply, I'll just vary it the next few times and see how I like it!

Voltar · 17 Mar 2013 at 22:38

I put them in at the start and it's absolutely fine tbh.

Could put them in halfway or near the end I guess. Don't think it really matters. If I'm not using a slow cooker I'll put them in for the last half hour.

daz · 18 Mar 2013 at 01:05

Never. Beans don't go in chilli.

Buchanan0204 · 18 Mar 2013 at 01:32

I put them in 5 mins before end of cooking. They're supposed to have texture and not amalgamate with the rest.

nst68 · 18 Mar 2013 at 10:46

Never

Capt Doufos · 18 Mar 2013 at 13:03

Beans/Pulses only really need 10 minutes of cooking.

Capt Doufos · 18 Mar 2013 at 13:04

daz said:
Never. Beans don't go in chilli.

Beans don't belong in a Texas or Red Chilli, however there are a bazillion other versions.

boxman2000 · 18 Mar 2013 at 13:20

The beans would literally fall apart and be pretty horrible.

As was said above, the beans need some bite.

Illgresi · 18 Mar 2013 at 14:52

daz said:
Never. Beans don't go in chilli.

That's due to chilli cook-off competition rules brought in around about the late 19th century iirc, due to the fact that richer people could afford more fanciful types of beans enhancing the look of the chilli and thereby gaining an unfair advantage. So there's absolutely nothing wrong with it imo.

In answer to the original question, tinned beans are cooked, and as such need only be warmed through, i.e. two minutes before serving.

Crowort · 18 Mar 2013 at 16:32

I like a bit of both. Some beans all melty and some holding their shape.

Lt_Red · 20 Mar 2013 at 21:30

Red Kidney Beans you buy in the tin are already cooked and only need to be warmed through. Stick them in for the last hour or if doing it on the hob, the last 20 minutes.

If you are putting baked beans in your chili then GET THE **** OUTTA HERE!

joey1211 · 21 Mar 2013 at 07:51

Illgresi said:
That's due to chilli cook-off competition rules brought in around about the late 19th century

Lol. Your making this up.

Martynt74 · 21 Mar 2013 at 09:49

joey1211 said:
Lol. Your making this up.

If it isn't, its some outstanding knowledge!

weringo · 21 Mar 2013 at 19:57

Buchanan0204 said:
I put them in 5 mins before end of cooking. They're supposed to have texture and not amalgamate with the rest.

This. Even cooking them for 20 minutes makes them too soft