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COOKING DRIED BEANS




Source of Recipe


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List of Ingredients




With today's schedules, it's hard to imagine actually cooking dried
beans.
It's just easier to reach for a can instead. But cooked dried beans are
so
different than those from a can. In terms of flavor, texture, and
nutrition,
it's worth taking the plunge and cooking them. It isn't much work at
all -
simply a few extra quick steps.

No matter what type of dried bean you use (black, navy, red, white,
speckled), cooking them actually starts with soaking (about 4 - 12
hours).
This reduces cooking time (the longer they soak, the less time they'll
take
to cook) and helps purge them of the enzymes that can cause digestive
mayhem. An important note: Don't use the bean soaking water for
cooking, or
the beans will reabsorb the enzymes they were purged of.

Cook soaked beans in fresh water (about 1 - 1 1/2 hours) to cover by
two
inches. If the water boils down, add more. Depending on their age and
variety, cooking times may vary, so test often for doneness. If the
first
one you try is done, test a few more to be sure they're consistently
cooked
throughout.



Recipe