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Fri, Oct 2nd 2009 - 2:21AM
PREPARATION/COOKING Dry beans should be sorted to remove small stones or other foreign objects. Check the beans, a handful at a time, and throw away dirt, small rocks, or beans that are broken, discolored, or shriveled. Once sorted, place beans in a pot or strainer and rinse a few times under cold running water. Place the beans in a pot and add water to cover the beans. Dry beans will soak up liquid and can double or triple in size, so make sure you add plenty of water. See back for directions on soaking.
OVERNIGHT SOAK METHOD
Note: Make sure you use a large enough pot since beans expand to double or triple their size when soaked and cooked.
1 CUP DRY BEANS MAKES ABOUT 3 CUPS COOKED BEANS.
1. Place beans in a pot and cover with water at least 3 inches above the beans.
2. Soak overnight. Drain the soaked beans; rinse with clean water and drain again.
3. Add 3 cups clean water for every 1 cup of dry beans.
4. Bring to a boil, turn the heat down to low, and cook slowly until tender—about 2 hours.
5. You may need to add more water during cooking. The beans are now ready to use in recipes that call for cooked or canned beans.
Tip
For recipes with a long cooking time, like soups or baked beans, you can use the drained beans once they have soaked overnight, then follow directions in the recipe.
Tip
For recipes with a long cooking time, like soups or baked beans, you can use the drained beans once they have soaked overnight, then follow directions in the recipe.
QUICK SOAK METHOD
To use beans the same day:
1. Place beans in a pot and cover with water at least 3 inches above the beans.
2. Bring to boil and boil for 2 minutes.
3. Turn off the heat, cover, and let the beans soak in the water for about an hour. The beans are now ready to use in recipes that call for cooked or canned beans.
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