Cooking legumes
Hi to all
I am confused on cooking black beans. Should I soak them for 24 hours?
Should I boil them, then simmer for 2 hours? I only use these for a
side dish with my meals.
3 Responses to “Cooking legumes”
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February 24th, 2006 at 11:38 am
Hello there,
When I use any dry bean I soak them overnight…which
requires planning.
I then cook the next day as desired. I cook until they are
done to my taste preference which is an average of 2 hours
depending on the freshness of the beans. I usually freeze
beans in portions for later use.
**There is a quick soak method that I have use for pintos but
not tried on other beans. That is to bring the sorted and
rinsed beans to a boil in plain water. Then remove from
stove…preferably put the pot in the sink and add a small
amount of baking soda (it will foam up on you). The amount
of baking soda depends on how many pounds you are cooking,
but generally no more than 1 Tbsp. … then let sit for
only 1 hour!! Pour off the soaking water and rinse well!
Then add more fresh water and cook as desired. This should
make them tender and is helpful in reducing the general
after effects of beans. DO NOT DO THIS METHOD OVERNIGHT…
your beans will be ruined!
I use lots of beans of all types… so I buy canned but
I rinse them very well before using!!
I cooked anasazi beans recently and they are really wonderful…
I am looking forward to having them again… I also have some
cranberry beans that need cooking… and eating!
Take care,
Gloria
Hi to all
I am confused on cooking black beans. Should I soak them for 24 hours?
Should I boil them, then simmer for 2 hours? I only use these for a
side dish with my meals.
February 25th, 2006 at 12:51 pm
One of the most important things to making good beans is
the soaking overnight in just plain water - pouring that
off and rinsing well - then put in crock pot (easiest way)
with water to cover, a few cloves of garlic and a few tails
of onions, put on high for an hour and then low for whatever
they need. The bean pot is a great way to use up bits
and pieces of meats and veggies - black beans in a soup
can be dressed up when you serve with chopped green tomatoes
(tomatillo), chopped onion, bit of chopped green chili
(serrano) and if you are feeling decadent a teaspoon of
light sour cream. Yummy !!!
February 28th, 2006 at 5:35 pm
I actually prefer not to soak my beans, pintos or Anasazi’s. I wash them and
put them in cold water, bring to a boil and keep it at a low boil the whole
time, a couple of hours, adding more cold water as needed. I like them with
just garlic and salt, a whole lot of garlic ;o) ! They don’t retain their shape
and go sort of soupy, but that is the way I grew up eating them and still my
favorite way, particularly good with fresh homemade flour tortillas or
cornbread.
Sandi in OK
From: Conejos Mexico
One of the most important things to making good beans is
the soaking overnight in just plain water - pouring that
off and rinsing well - then put in crock pot (easiest way)
with water to cover, a few cloves of garlic and a few tails
of onions, put on high for an hour and then low for whatever
they need. The bean pot is a great way to use up bits
and pieces of meats and veggies - black beans in a soup
can be dressed up when you serve with chopped green tomatoes
(tomatillo), chopped onion, bit of chopped green chili
(serrano) and if you are feeling decadent a teaspoon of
light sour cream. Yummy !!!