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How To Cook Dried Beans

 
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Beans

250 g

Water 1 l
Salt to taste
 
  • Before preparing dried beans, place them in a colander, sort through them thoroughly and remove any tiny pebbles or other debris, and then rinse under cold water.

  • In general, the larger the bean, the longer they need to soak: and the longer you soak beans, the faster they cook.

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Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.

 
  • Soak most beans in three times their volume of cold water for six hours before cooking. Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only.

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  • Do not add salt or acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender;

 
  • Discard the water in which they were soaked;

  • After soaking, drain the beans and add fresh water to the cooking pot:

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  • Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. (Check your package of beans, as cooking times vary for different varieties. But also check the beans occasionally, because sometimes the beans will cook more quickly than the package says.)

PS: When cooking beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.
 

  • When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.

  • Discard the water in which they were soaked;

  • After soaking, drain the beans and add fresh water to the cooking pot.

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Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. (Check your package of beans, as cooking times vary for different varieties. But also check the beans occasionally, because sometimes the beans will cook more quickly than the package says.)

PS: When cooking beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.

When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.

Oven Baking: Baking in the hot dry air of the oven is a slow process, but it's the only way to create the wonderful glazed, crusty top characteristic of baked beans and bean pot casseroles. Traditional containers for baking beans are earthenware bean pots, usually 3 or 3½ quart size. The pot and lid should be glazed at least on the inside and must be lead-free. You can also use glass or ceramic casseroles.

Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly.

Beans taste better if cooked a day ahead,

They should be refrigerated. Store cooked beans, covered, for up to four days in your refrigerator.

When cooked, they can be frozen up to 6 months

 

After soaking in cold water, they should be boiled fast for 10 minutes before they are simmered on top of the stove or in an electric, slow cooker. This is particularly important, to destroy a poisonous enzyme present in the bean. Cooking time: after soaking, 1-1 1/4 hours:

 
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