Cooking With Beans
 
 
Beans are a wonderful way to add high-quality, plant-based protein to your diet. They are a good source of potassium, magnesium, folic acid and fiber. Store dried beans in a cool, dark place and they will keep for about one year.
Author:
Cuisine: Vegetarian
Ingredients
  • Beans
Instructions
  1. Rinse dried beans.
  2. Soak for six hours or overnight, with water covering about 4 inches higher than the beans. Small and medium-size beans may require less soaking - four hours.
  3. Drain and rinse the beans, discarding the soaking water. Note: Don’t worry, if you’ve forgotten to presoak the beans; you will just have to cook them a little longer than the times listed below.
  4. Place the beans in a heavy pot and add 3 to 4 cups fresh water.
  5. Bring to a full boil and skim off the foam.
  6. Cover, lower the temperature and simmer for the suggested time. Check beans 30 minutes before the minimum cooking time. Beans are done when the middle is soft and easy to squeeze.
  7. Cook until beans are tender.
Notes
<strong>All times are approximate.</strong> Cooking lengths depend on how the heat of the cooking water and how hard the water is. A general rule is that small beans cook for approximately 30 minutes, medium beans cook for approximately 60 minutes, and large beans cook for approximately 90 minutes. Be sure to taste the beans to see if they are fully cooked and tender.
Recipe by OncoLink Cancer Blogs at http://www.oncolink.org/blogs/index.php/2013/07/08/cooking-with-beans-and-grains/