*  Exported from  MasterCook  *

                          A BAG OF BEAN TRICKS

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Text Only

 A bag of bean tricks to help you buy, soak, cook &
 store dry beans.

 Canned beans do not require additional cooking since
 they have been thoroughly cooked in the canning
 process, but there are several ways of preparing dry
 beans for cooking.  All start with a thorough
 inspection for damaged beans and foreign material,
 then washing in cold water.  The next step, which is
 highly recommended, is soaking the beans.  This not
 only helps make the beans cook faster, it also
 improves flavor, texture, appearance and
 digestibility.  For maximum improvement of these
 factors, it is recommended that the soak water be
 discarded and the beans rinsed and cooked in fresh
 water.

 SOAKING TIPS: Hot-soak (preferred) and Quick-soak
 method.

 For every pound of dry beans, any variety, add 10 cups
 of hot water. Remember beans will rehydrated to at
 least twice theri dry size, so be sure to start with a
 large enough pot.  (Note:  up to 2 teaspoons of salt
 per pound of beans *may* be added to help the beans
 absorb water more evenly.) Heat to boiling, let boil
 for 2 to 3 minutes.  Remove from heat, cover and set
 aside for at least 1 hour (quick-soak method), but
 *preferably* four hours or more.  The longer soaking
 time is recommended to allow a greater amount of the
 gas-causing properties to dissolve in the water, thus
 helping the beans to be more easily digested and
 lessening the aftereffects. Whether you soak the beans
 for an hour or several hours, remember to DISCARD THE
 SOAK WATER.

 COOKING TIPS: (for each pound of dry beans)

 Standard method:  Drain and rinse soaked beans; put
 into a good- sized kettle.  Add 6 cup of hot water, 1
 to 2 Tablespoons shortening and 2 teaspoons salt.
 Boil gently with lid tilted until desired tenderness
 is reached.

 Savory Method:  Use standard method (above), but use 2
 teaspoons onion salt and 1/4 teaspoon garlic salt
 instead of plain salt.  Add 1 Tablespoon chicken stock
 base or 3 to 4 bouillon cubes and 1/4 teaspoon white
 pepper.

 * Simmer beans slowly.  Cooking too fast can break
 skins.

 * Acid slows down cooking.  Add tomatoes, vinegar,
 etc. last.

 * Add 1/8 to 1/4 teaspoon baking soda (no more) per
 pound of beans when cooking in hard water to shorten
 cooking time.

 * At high altitudes, beans take longer to cook.  A
 pressure cooker helps, but follow manufacturer's
 directions.  [Personal note:  Tom says 1/2 hour in the
 pressure cooker at 15 lbs pressure is equivalent to
 cooking them overnight.  Don't put too many beans in
 the pressure cooker, as they expand:  you don't want
 to plug up the vent hole.)

 * Refried beans are made from freshly cooked pinto,
 pink, red or kidney beans, mashed and cooked in a
 skillet with bacon drippings, lard, oil, butter or
 margarine.

 [ California Dry Bean Advisory Board ] Posted by
 Shelley Rodgers. Courtesy of Fred Peters.



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