Beans, Cooking
Source of Recipe
Marla
List of Ingredients
Everything you need to know about cooking dried beans from David
Recipe
Beans are a great source of fiber, antioxidants, and protein. Many people
choose the simplicity of canned beans over the daunting task of cooking
dried beans. However, canned beans are more expensive per serving and also
have an added dose of sodium. Here, we've broken down the basics of dried
beans for your cooking convenience.
Soaking the Beans
Always sort through beans to remove tiny stones or debris
Rinse well with water before adding beans to a large bowl
Add enough cold water to cover by 2 inches
Beans will be fully hydrated within 4 hours, but can soak for up to 24 hours
In hot weather, refrigerate beans while they soak
Quick Soak Technique
Combine beans and water in a pot and heat to boiling
Cook for 3 minutes
Remove from heat, cover tightly, and set aside for an hour
Cooking Facts
Dry beans should always be cooked in soft water or they will be tough
You can add a pinch of baking soda to the pot if you have hard water
Adding salt to beans at the beginning of cooking toughens the skins and
increases cooking time
Other Information
Dry beans have a shelf life of one year
Store in an airtight container in a cool, dry place
1 cups of dried beans makes about 2 cups of cooked beans
Always store leftover beans in their own liquid and refrigerate for up to 5 days or freeze for up to 6 months
source is The Happy Cooker
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