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Cooking with Dry Beans Recipe

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This recipe for Cooking with Dry Beans, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myrtle Jepson
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dry beans and their close cousins, dry peas and lentils are food bargains. They are an excellent source of protein. In fact, dry beans provide more protein for your money than most other foods. The protein derived from these foods, when combined with protein from meats and other foods of animal origin, makes an unbeatable "protein team" which the body needs to build and repair vital organs and tissues.

Directions:
Directions:
Preparation tips:
Wash beans first.
Dry beans should be soaked before cooking to reduce the time required for cooing. Split peas used in soup and lentils may be boiled without soaking. Split peas used for other purposes hold their shape better if soaked for a short time.
A quick and effective way to soak beans and whole peas is to start by boiling them in water for 2 minutes. Remove from heat, soak one hour, and they are ready to cook. Soak split peas only 1/2 hour before cooking them.
If beans or peas are soaked overnight, it is still advantageous to start with the two minutes boil because this will mean fewer hard skins. If the beans or peas are to be soaked overnight in a warm room, the brief boil will keep them from souring.
A teaspoon of salt for each cup of dry beans will suit the average taste. For special flavor, add onions, herbs, or meat. Add salt a flavoring only after soaking since salt toughens the surface of the beans and increases cooking time.
Boil gently and stir very little in or to prevent breaking of skins.
If preferred, some dry beans can be pressure cooked in from 3-10 minutes, depending on variety. Fill pressure cooker no more than 1/3 full of food and water to allow for expansion. Beans which normally cook in short periods of time should not be pressure-cooked. These include black-eyed peas, lentils, and split peas.
Always remember to allow for expansion of beans in cooking. For example: depending on the kind, one cup of dried beans yield 2 to 2 3/4 cups of cooked beans.

 

 

 

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