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Soaking Dried Beans




Source of Recipe


Internet


List of Ingredients




One pound dried beans equals approximately 2 1/2 cups uncooked beans or 5 1/2 to 6 1/2 cups cooked beans.

Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris.

Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only. do not add salt to the soaking water (it hardens the skins).

If soaked too long, they may ferment, which affects their flavor and makes them difficult to digest. NOTE: To help in the digestion of beans, always discard the water in which they were soaked.

When cooling beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.

Beans taste better if cooked a day ahead, but they should be refrigerated to avoid becoming sour. When cooked, they can be frozen.



Recipe