Monday, October 16, 2017

Bean Basics

Taken from Elegant Beans & Beyond



Dry beans expand to about 2 ½ times their original size when soaked.

1. Pre-soak! It is a fact that before beans can really start cooking, they must re-hydrate. Overnight soaking is best—cover 4 times the amount of beans with cold water, let stand for at least 8 hours, covered.Quick soaking—in a large pot, cover with 2” water and bring to a boil for 2 minutes; remove
from heat, covered and rest for 1 hour.

2. Pour off the soak water and rinse. It will cause less problems in your digestive tract. Many of the indigestible, soluble sugars in beans—a partial cause of gas problems— are dissolved in the soak water. There are no significant amounts of valuable nutrients lost when you pour off the soak water.

3. Place in large pot and cover with 2” fresh cold water; bring to a boil, then simmer until tender; about 1-2 hours (add more water if needed so that the beans are covered). Cooking the beans
too fast can break skins. 

Optional: A tablespoon of oil prevents foaming. While the beans are cooking you can add whole peeled garlic cloves and bay leaf at this point but DO NOT ADD…salt, baking soda, vinegar, lemon, wine, tomatoes, ketchup, chili sauce, pineapple or any acid based seasonings or ingredients until beans are cooked! These ingredients will toughen the beans and increase their cooking time about 35-40 minutes. Cooking with hard water will toughen the beans and increase their cooking time. Old beans will take much longer to cook than fresh dried beans.

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