You mention beans at my house and you will probably get a laugh. Yes, beans are well-known for their melodious after-effects but they are also extremely high in fiber, a great source of protein and CHEAP! You can add beans to soups, salads and casseroles, mash them for burritos or tacos, or just eat them as a side dish.
I used to prepare beans from a can and sometimes still do but the sodium content of canned beans is very high. Always, always rinse your canned beans before using them.
Now, I use dry beans. On Sunday before everyone settles for a nap, I pick through and rinse my dry beans and then add them to a large pot. Cover with water, leaving about two to three inches of water above beans to allow room for the beans to absorb the water and expand. Then, I put them on the stovetop, covered, and bring to a boil for one hour, covered. After they have boiled for an hour, turn off the heat but let the pot sit. Depending on the type of beans, some can take up to three hours to soften.
NOTE: NEVER add salt to beans while they cook. This will toughen the beans. Wait until the last 15 minutes of cooking to season.
Another way to cook beans is to allow them to soak in water overnight in the refrigerator and then place them in a crock pot, covered with water as mentioned above. Simmer on high heat for 2 hours, watching the water level, and then on low heat for 6 to 8 hours.
Allow beans to cool completely. Then, place the beans in quart size freezer bags, about 2 cups per bag and freeze flat. To thaw, you can microwave the beans on low power, stirring often, or allow the beans to thaw in the refrigerator.
HERE are some great recipes for beans but I would love to hear from you!
Vikki says
I’m an over night soaker but I’ve never refrigerated them and I have soaked them in salt water since I read about it’s ability to tenderize the beans and allows them to cook quicker. Always dump your soak water no matter what soak method you use. The reason for soaking beans isn’t merely to plump them up and soften the outer skin, it also draws out impurities and you don’t want to cook your beans in that water. Also, skim off as much of the foam that you get when you bring them to a boil. That’s more impurities coming out of the beans.
However, I’m now trying to improve our health a little around here and lacto-fermentation is one of the avenues I’m learning about. So, I’ve started soaking them 24 hours with a 1/2 cup of liquid whey in the water. There is far less “scum” boiling out of them and they do not produce as nearly as much gas, since the whole idea behind soaking is to break down the anti-nutrients in food making it easier to digest and to absorb all the vitamins and minerals the food has to offer. Just thought, I’d pass that along, It’s something I’ve been learning about and trying to put into action in my house.
Penny says
That is awesome information, Vikki. Thank you so much for sharing. We definitely have a lot of “melodies” after dinner and I love your tips for reducing gas. 🙂