Option 1: pre-soaking
Soak beans in water to cover by at least 2 inches overnight
(in the fridge if the kitchen is hot). Use a large container because beans
increase to 2-3 times their size in wter. Drain and cook.
Option 2: pre-cooking
Place beans in a pot covered with 2 inches of water. Bring
to a boil. Let simmer 10 minutes then remove from heat, cover, and let sit 1
hour. Drain and cook.
Method: Place the beans in a large pot with water to
cover by 2 inches. Bring to a boil, cover, and simmer until the beans are
tender all the way through (cut a bean in half to see what it’s like inside). Add
more boiling water as necessary to make sure the beans are always covered by at
least one inch. Cooking time is 1-4 hours depending on the beans and their age.
It will take less time if you use Options 1 or 2. However, I usually start with
dry unsoaked beans.
Drain the beans. Add to soups or stews. Or add your favorite
seasonings to make it a meal.
Italian: Cook
onion and garlic in olive oil. Add chiles if desired. Add diced tomatoes and
beans. Cook until warmed through. Add fresh herbs or greens as desired.
Mexican: Cook
onion and garlic in oil. Add chiles and chili powder. Fry until fragrant. Add
diced tomatoes and cooked beans. Cook until warmed through.
British: Add a can
of tomato sauce to the drained cooked beans. Warm through.
Indian: Cook onion
and garlic in oil. Add curry powder, curry paste, garam masala or cumin and
tumeric. Stir until fragrant. Add beans and diced tomatoes. Warm through.
Cooked beans can also be warmed and added to cooked greens to
add protein, making a simple meal.
They can also be puréed with seasonings to make a dip. Or mashed
into a bean loaf or bean burgers.
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