How To Cook Capuchins? Fresh, Dried, From Jar Or Frozen!
Capuchins are edible seeds of a pod-bearing plant. The pods grow on a climbing shrub that, depending on the variety, can reach a height of 2 meters. The pods have a purple color when they can be picked. The seeds we eat resemble green large peas. But how can you cook capuchins.
Cooking capuchins. Fresh capuchins are cooked in a layer of water for 5 to 10 minutes. For 8 to 12 hours soaking in cold water, cook the dried chickpeas in 1 to 1 1 / 2 hours until firm. You can cook frozen capuchins in 5 minutes. Just warm up from a jar or can.
The capuchins are packed with good vitamins and dietary fiber. The capuchins have a naturally creamy taste and are used in meal soups, salads and eaten cooked with potatoes. Is the capuchin a bean? Read all about it in our blog about 17 different types of beans and be surprised by the outcome!
Cooking fresh Capuchins
The fresh capuchins are only available for a short period in the supermarket or greengrocer, in the months of June and July. You can also grow them in your own vegetable garden, of course, then they are certainly fresh. If you have fresh capuchins, they are probably still in the pod.
You remove them from the pod by breaking open the top of the pod and then you can remove the capuchins from the pod. In the end it is very easy, you just have to open many pods before you have enough capuchins for a meal. You need about 500 to 700 grams of pods for 200 grams of capuchins, which is 1 portion. So if you are with 4 people, then you are busy!
Now cooking the fresh capuchins.
- Put the fresh capuchins in the pan and skin the pan with water. The capuchins should just float.
- Place the pan on the heat source and bring the water to a boil. Add a little salt to the pan.
- Now cook the capuchins for 5 – 10 minutes. They are then al dente. Taste a capuchin to determine if they are cooked. Boil them for 15 minutes and you have very soft capuchins.
- Drain the capuchins and add a knob of vegetable butter and they are ready to be served.
These capuchins are delicious with plain boiled potatoes and tasty gravy.
Cooking dried Capuchins
We spend a little longer in the kitchen for dried capuchins. The moisture has been extracted from the dried capuchins to extend the shelf life. We have to soak the capuchins before we can cook them.
You need about 75 to 100 grams of dried capuchins per person to get 200 to 250 grams of soaked capuchins.
To soak the capuchins, fill a pan with water. There should be 3 times as much water in the pan as capuchins. This is necessary because the capuchins absorb the moisture. However, this soaking takes a while, at least 8-12 hours. Usually you leave the capuchins overnight, then you’re always good.
The soaking time also depends on the age of the capuchins, the older the legume, the longer the soaking.
After soaking, the capuchins are placed on the heat source with the soaking water and the water is brought to a boil. If there is not enough water in the pan, add a little extra water. You can also add a little salt if you wish.
Boil the marrowfats now in 1 to 1 1 / 2 hours until al dente. I advise you to taste after 1 hour whether the capuchins are cooked. There are so many variables (age of the capuchins, soaking time, cooking time) that determine when the dried capuchins are al dente. So do the taste test to taste the doneness.
Again add a knob of vegetable butter and serve immediately.
Capuchins Cooking From Pot
This is a very different story from fresh and dried capuchins. The capuchins in pot are already cooked in the leg. You don’t have to cook these capuchins, you just have to warm them up in their moisture.
Put the pot with liquid in the pan and arm the capuchins to below the boiling point. Then set the heat source to a low setting and after 3-5 minutes they are warm and you can serve the capuchins from a jar.
Frozen Capuchins Cooking
Frozen capuchins are (usually) young capuchins. These are often sweeter in taste because the sugars of these capuchins have not yet been converted into starch.
You can cook these young capuchins as follows. Bring water with a little salt to the boil and when the water boils, put the capuchins in the pan. Bring the water to a boil again. Now, after 5 minutes, the frozen capuchins are ready and you can drain them. Before you drain them, taste a capuchin to make sure they are cooked.
What do you eat at Capuchins
Well, now you have cooked capuchins, but what do you eat with capuchins? You can do a lot with capuchins. Below are a few suggestions.
- For example, you can add them to a salad, which is then a meal salad. Take arugula lettuce, chopped (red) onion, green and black olives, halved cherry tomatoes, fresh chives and basil and olive oil and salt and pepper for the dressing. And of course the Capuchins. Determine your own amounts of each ingredient and mix it well together.
- In Dutch cuisine, capuchin is often served with (Vega) bacon and a chopped onion. Fry 150 grams of (Vega) bacon and a chopped onion in the frying pan and add this to the drained capuchins. Serve with boiled potatoes and tasty gravy. To top it off, you can serve applesauce on the side.
- Or a Mediterranean vegetable dish for 2 people. Take 125 grams of cooked capuchins, 200 grams of zucchini in cubes, 200 grams onion chopped, 200 grams tomato in cubes, 1 clove of garlic, 1 tsp. Herbs of Provence, freshly ground pepper, 2 tablespoons of olive oil.
Saute the onion and garlic in the olive oil in the frying pan. Then add the zucchini and 3 minutes later the tomato cubes. Bake for 5 minutes and then add the capuchins. Warm the capuchins and then season with the Provencal herbs and salt and pepper. Taste to see if it is to your liking or you can add more spices.