SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Deborah (Recipes.vegsource.com)
Subject:         soaking those beans
Date: January 24, 2010 at 3:47 pm PST

In Reply to: Question on soaking beans posted by Mike on January 24, 2010 at 10:04 am:

Soak all beans except lentils, split peas,
and black-eyed peas. (They don't need it.)

Either soak overnight in fridge (then drain,
and cook in fresh water),

or use the "quick-soak" method, which is
said to be healthier than the overnight
soaking method.

---

Quick-Soak Method

Rinse beans. Remove any rocks, dirt, etc.
Put into a pot with water to cover + 2".
Bring to boil.
Boil 10 - 15 minutes (depending on size of beans).
Turn off heat.
Cover. Let stand 1 - 2 hours.
Drain.
Put in pot with fresh water to cover + 2".
Bring to boil.
Turn heat down to medium simmer.
Cook, covered, until tender, adding
spices, herbs, onions, etc.
Salt just before serving (to keep 'em tender).


Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing