Tuesday, December 13, 2016
Follow
one of these easy methods:
Soaking
Beans (Lentils, split peas and black-eyed peas
do not need to be soaked)
- Clean: Rinse beans in cold water. Remove all that are discolored or shriveled, and pick out any foreign materials.
- Quick Soak or Hot Soak Methods: Using a large pot, add 10 cups of water for each pound (2 cups) of dried beans. Heat to boiling and boil for 2-3 minutes. Remove from heat. Cover and let them soak for 1 hour (Quick Soak). Soak up to 4 hours for the Hot Soak method.
- Traditional Overnight Soak: This may be the easiest method. Fill a large container with 10 cups of cold water for every pound (2 cups) of beans. Cover and put in refrigerator for 8 hours or overnight.
After
soaking beans, rinse with cold water and drain.
Cooking
Beans: Using a large pot, cover your
beans with cold water. Bring to a boil. Reduce heat. Cover the pot and simmer gently
until they are tender but firm. Test for doneness by tasting or mashing a bean
against the side of the pot with a spoon. Most beans will cook in 45 minutes.
Some may take up to 2 hours. Refrigerate cooked beans until they are ready to
be used. Cooked beans should be frozen within 4 days.
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