Cross - 101 Things to Do With Beans
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- Book:101 Things to Do With Beans
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- Publisher:Gibbs Smith
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- Year:2015
- City:Newburyport
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101 Things To Do With Beans
Digital Edition 1.0
Text 2015 Eliza Cross
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-3950-3
For Howard Crosslen, who has bean very, very good to us.
For most beans, 1 pound dried beans = 2 cups dried beans = 5 to 6 cups cooked beans.
A 15-ounce can of beans is slightly less than 2 cups of beans, so substitute 1-7/8 cups of cooked beans for one can. One pound of dried beans will yield roughly the equivalent of three 15-ounce cans of beans.
Before cooking dried beans, spread them in a single layer on a large baking tray and inspect for any small stones or debris. Rinse the beans thoroughly in a fine mesh strainer before cooking.
Most dried beans benefit from soaking, which helps begin the process of softening the bean. Very small beans like lentils dont need to be soaked before cooking.
Draining and rinsing away the soaking water can help eliminate legumes complex sugars, which can reduce their gas-causing qualities. Cooking the beans thoroughly, until very tender, breaks down the beans natural starches; this also helps make them more digestible.
Acidic ingredients like vinegar, tomatoes, and tomato juice can slow the cooking time for beans; wait to add these ingredients and the salt until the beans are cooked and tender.
Do not boil beans for an extended time, as their skins will break.
Smaller legumes like lentils will cook in as little as 1 hour, while larger and harder beans like great Northerns and garbanzo beans may need 2-1/2 to 3 hours of cooking time.
Beans are done when they can be easily mashed between two fingers or with a fork. Always test several beans, since they can sometimes cook unevenly.
Its a good idea to always allow extra cooking time for dried beans, since their age and moisture content may affect how long it takes for them to become tender.
For slow-cooked soups, cook the beans slightly less so they are al dente before adding to the pot; the beans will soften as the soup simmers.
Cooked beans can be stored in the refrigerator, covered, for about 3 days.
Cooked beans can also be frozen for later use. Cool to room temperature, refrigerate for several hours or overnight, drain, and freeze 1- to 2-cup portions in containers. Thaw the beans overnight in the refrigerator before using.
To prevent dried beans from getting hard and stale, store in glass jars with tight-fitting lids.
Cooked dried beans generally have a richer flavor and firmer consistency than canned beans.
For meals that need to be prepared in a hurry, canned beans are a good alternative to cooked dried beans.
Canned beans usually have added salt, so you may need to adjust the salt called for in a recipe. Rinsing and draining canned beans will significantly reduce sodium content.
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with water 1 inch above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.
Drain and rinse the soaked beans, and transfer back to the pot. Cover with 2 inches of cold water, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
Pour the beans in a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Bring the water to a boil over high heat. Cook the beans for 1 minute. Remove the pot from the heat, cover with a lid and let the beans soak for 1 hour.
Drain and rinse the soaked beans, and transfer back to the pot. Cover with 2 inches of cold water, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
2-1/2 quarts water
1 pound dried beans, rinsed and picked over
1 onion, quartered
1 bay leaf
salt and pepper
In a large pot, bring the water to a boil over high heat and add the beans. Boil the beans vigorously for 3 minutes. Remove from heat, cover, and set aside for at least 8 hours or overnight.
Drain the beans, rinsing thoroughly to remove all traces of cooking water, and transfer back to the pot. Cover with water 1 inch above the beans, add the onion and bay leaf, and bring to a boil. Reduce heat, skimming off and discarding any foam on the surface. Cover and simmer, stirring occasionally, until beans are tender, 1 to 3 hours. Discard onion and bay leaf, and season with salt and pepper. Makes 8 servings.
*This method for gas-free beans was developed by the California Dry Bean Advisory Board.
1 pound dried beans, rinsed and picked over
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, peeled and minced
1 bay leaf
The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.
Preheat oven to 325 degrees.
Drain and rinse the soaked beans, and transfer them to a 3-quart Dutch oven. Stir in the salt, pepper, garlic, and bay leaf. Cover the beans with water, 1 inch above the beans. Put the pot on the stove, turn the heat to high, and bring the mixture to a boil.
Remove from the stove and cover. Put the pot in the oven and bake, covered, for 75 minutes. Remove from the oven and check the beans to see if they are soft and tender. If they are too firm, return the pot to the oven and continue checking at 15-minute intervals until done, adding more water to the pot if needed. Remove bay leaf and season with additional salt and pepper if desired. Makes 8 servings.
1 pound dried beans, rinsed and picked over
1 teaspoon salt
1 small onion, quartered
1 clove garlic, peeled and minced
1 bay leaf
1 tablespoon olive oil
The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.
Drain and rinse the soaked beans, and transfer them to a 6- to 8-quart pressure cooker. Add 8 cups of water, salt, onion, garlic, bay leaf, and oil to the pot. Secure the lid according to the instruction manual and turn the heat to high. When the pot reaches high pressure, reduce the heat to medium-low and begin timing the beans according to pressure cookers instruction manual.
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