|With the Automatic Soymilk Maker, you can make fresh milk from other types of beans besides just soybeans. Bean milks are delicious to drink, but can also be used to make fabulous soup stocks and stew. The bean pulp left over from making the milk is very nutritious and high in fiber and can be incorporated into many recipes. Bean pulp adds wonderful texture to your soups and stews or can be used in veggie patties, dips, or spreads.
Some of the types of beans you can use include:
Adzuki – a small, round, dark red bean popular in Asia and used in making red bean paste for baking and sweets. It can also be used interchangeably with other beans in soups, casseroles, and baking.
Black – a small black oval shaped bean common to South and Central America as well as to Asia. It has a slightly sweet flavor with a hint of mushrooms.
Garbanzo (chickpeas) – one of the oldest cultivated beans, it is light in color and looks more like a nut than a bean. It goes well in soups, salads, and Mexican dishes. It is also the main ingredient for the popular Middle Eastern dishes of falafel and hummus.
Kidney – it comes in many different sizes and colors, but the most common is the dark red kidney shaped bean used in making chili. It has a full-bodied flavor and is also excellent in salads and rice dishes.
Mung – a small round bean that is closely related to the field pea. In North America, this bean is often sprouted and is the main sprout for many stores in the United States. It is known for its nutty flavor.
Navy – a small, white, oval shape with a mild flavor that originated in Italy. It has a smooth texture and nutty flavor. It became known as the navy bean because it was such a popular food on the early American naval vessels. It is most often used for making pork and beans or baked beans.
Pinto – an oval shaped tan colored bean with a mottled brown pattern. It is the most common bean eaten in the United States and is used often for making chili, soups and baked beans.
Preparation and Use
- Using the included measuring cup, measure one level cup of dry beans. (100g).
- In a large bowl, wash beans, nuts, seeds or grains thoroughly by rubbing them between fingers and rinsing with water. Repeat 3 times, until water is clear. Cover with 2-3 inches of water, and soak overnight (or for a minimum of 8 hours) at room temperature.
- After soaking, wash beans, nuts, seeds or grains thoroughly 3 times with clean water.
- Follow the instructions to make soymilk on page 5, substituting pre-soaked beans, nuts, seeds or grains for soybeans.
|Soak dried beans in water for at least 8 hours. Beans will absorb water until they have increased in volume and weight by about 3 times. For this reason make sure to use approximately 5 times as much water as beans for soaking. When soaking is finished, discard the water and wash the beans before putting them in the filter cup.
If you are using sprouted beans, rinse and replenish the water every 10 to 12 hours until the sprouts are as long as the bean. Using sprouted beans dramatically increases the vitamin content of the bean and also helps to reduce the gas producing properties.
Some bean milks burn more easily or at a lower temperature if used alone. Black beans and green mung beans both boil at a lower temperature. If making milk from these beans, you may want mix soybeans in with them to help reduce chance of burning. Alternatively, you may want to stop the machine before the end of the boiling cycle to prevent burning. Remove the machine head and cover the jug with foil to keep the steam in and allow the milk to simmer.
This delicious recipe was created by Jan London using the Automatic Soymilk Maker machine. Jan has created many exciting and healthy bean milk and bean pulp recipes.
Yield: 1 cup
- Bean pulp from any type of bean milk made with the Automatic Soymilk Maker
- Juice of at least 1 large lemon or lime
- 2 tbsp sweet white miso
- 2 tbsp sesame tahini
- Minced garlic cloves (optional)
Begin by blending half the ingredients with the bean paste. Keep adding more until you reach your desired taste.