Dry Beans

[Guest guest]

At 00:23 05/12/01 +0000, Beth wrote:

>I know this is a " quick " recipe site, but I have a dry bean question.

>I read somewhere that a quick way to fix dry beans was to cook them a

>certain amount of time, then freeze them untill needed. But it was

>one of those stupid moments and I didn't write it down. Do any of you

>know the magic cooking time?(before and after freezing) Have you even

>heard this before? Am I just crazy?

 

What we used to do is to do the presoak before freezing. The

post-freezing cooking time was then slightly shorter than it would

otherwise be for the same beans when soaked and *not* frozen. In other

words, if your beans normally have to cook 30 minutes after soaking, it

might be 20 minutes after soaking and freezing. It all has to be done by

testing because some (for instance) kidney beans have to cook longer than

others, depending on the size and age of the beans.

 

Brandel in Jerusalem

[Guest guest]

Thank-you! This certainly helps.

Beth

 

, " Brandel D. Falk " <ImaBDF@i...> wrote:

> At 00:23 05/12/01 +0000, Beth wrote:

>

> What we used to do is to do the presoak before freezing. The

> post-freezing cooking time was then slightly shorter than it would

> otherwise be for the same beans when soaked and *not* frozen. In

other

> words, if your beans normally have to cook 30 minutes after

soaking, it

> might be 20 minutes after soaking and freezing. It all has to be

done by

> testing because some (for instance) kidney beans have to cook

longer than

> others, depending on the size and age of the beans.

>

> Brandel in Jerusalem

[Guest guest]

Tip of the Day:

 

Dry Beans

 

It is always a good idea to rinse and sift through dry beans. Small rocks or

clumps of soil can pass through the processing procedure.

 

 

These can cause serious dental or digestive problems. Black beans are especially

prone to contain foreign objects. Also, remove any beans that have an off color.

 

Although most recipes using dry beans instruct the cook to either soak the beans

overnight or use the " quick method " (bring to a boil, cook for 3 minutes, cover

and allow to rest 1 hour), there is a third possibility.

 

You can simply add the dry beans at the beginning of the recipe. You will have

to allow for additional cooking time. This can range from 30-60 minutes,

depending on the type of bean.

 

 

 

 

 

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