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From: Deborah (Recipes.vegsource.com)
Subject:         Bean there -- done that :)
Date: May 28, 2014 at 1:58 pm PST

In Reply to: beans posted by susan on May 25, 2014 at 12:03 pm:


I cook dried beans when I have the time (or have planned ahead; LOL)

---

Many beans need soaking, either overnight or "quick-soaked".

---

Beans that do NOT require soaking,
but just a good rinsing in plain water before cooking,
include:

Black-eyed peas
Lentils (all types)
Split peas
Dals (Indian split peas of many kinds)

To use these:

Rinse well, drain, put in a pot with 1 & 1/2 inches of water above beans.
Bring to boil.
Boil 10 - 15 minutes for BEP, 5 minutes for the others.
Turn heat down to medium simmer.
Cook, covered, until tender, stirring occasionally.
Add seasonings during last half hour of cooking.
Any added salt (optional, of course) should be added during last 5 minutes.

---

To use most other types of beans:

Rinse beans well, drain, put in bowl or other container,
covered with water + a bit more.
Soak (in fridge) overnight.
Next day, drain off water.
Put beans in pot with 1 & 1/2 inches of water above beans.
Cook and season as per previous instructions.

---

Quick-Soak Method (instead of overnight):

Rinse beans well, drain, put in pot with 1 & 1/2 inches of water above beans.
Bring to boil.
Boil for 15 minutes, stirring often.
Turn off heat. Let stand 1 hour.
Drain off water.
Add fresh water with 1 & 1/2 inches of water above beans.
Continue as in above recipe.
[Bring to boil.
Turn heat down to medium simmer.
Cook, covered, until tender, stirring occasionally.
Add seasonings during last half hour of cooking.
Any added salt (optional, of course) should be added during last 5 minutes.]

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