Versatile Vegetarian Basics #3

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Buster has placed 1 Weight Watchers Versatile Vegetarian recipe in this file:

 

Beans

 

This is an excellent introduction to bean cookery for the new cook or a

good reference file for the more experienced cook.

 

Kathleen

 

* Exported from MasterCook *

 

Beans

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Info/Tips

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

There are two steps to cooking beans: soaking and cooking. Soaking allows

dried beans to absorb water; which makes them start to dissolve the gaseous

starches that can cause discomfort. Cooking beans makes them tender and

digestible. And rinsing them after soaking and draining any water after

cooking will further help to reduce the gas-producing starches. Soaking

and cooking dried beans is neither difficult nor complicated. If you think

preparing beans is a lot of work, try our simple suggestions.

 

SOAKING BEANS:

NOTE: Lentils, split peas and black-eyed peas do not need to be soaked.

Pick through the beans, discarding any discolored or shriveled beans or any

foreign matter. Rinse well.

 

Traditional Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans

with 10 cups water. Cover tightly and refrigerate 6-8 hours or overnight.

Drain and rinse the beans.

 

Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1

pound dried beans and return to a boil. Remove from the heat; cover

tightly and set aside at room temperature 2-3 hours. Drain and rinse the

beans.

 

Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1

pound dried beans and return to a boil; let boil 2-3 minutes. Cover

tightly and set aside at room temperature 1 hour. Drain and rinse the beans.

 

Gas-Free Soak: (The best method for gas-free beans, developed by the

California Dry Bean Advisory Board.) In a 5-quart sauce- pan, place 1 pound

of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover

and set aside overnight. By morning, 75 to 90 percent of the indigestible

sugars will have dissolved into the soaking water. Drain, then rinse the

beans thoroughly before cooking them.

 

COOKING BEANS:

When cooking beans, do not add salt or acidic ingredients, like vinegar,

tomatoes or juice- which slow the cooking substantially; add these

ingredients when the beans are just tender. Cooking times vary with the

types of beans used but also may vary with their age. Beans are done when

they can be easily mashed between two fingers or with a fork. Always test

a few beans in case they have not cooked evenly.

 

1. Return the soaked, rinsed beans to the 5-quart saucepan. Cover the

beans with 3 times their volume of water. Add herbs or spices (not salt),

as desired.

 

2. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring

occasionally, until tender (the time will depend on the type of bean, but

start checking after 45-60 minutes). Do not boil them since this will

Pressure Cooking break the skins. Check the level of the water and add

more if it gets low.

 

3. When the beans are tender, drain and use in recipes; or for later use,

immerse them in cold water until cool, then drain well and freeze in 1- to

2-cup packages. One pound of dried beans will yield about 5 or 6 cups

cooked beans.

 

PRESSURE COOKING:

This is one of the quickest ways to cook beans.

 

After you've soaked 1/2 pound of beans, place them in a 4-quart pressure

cooker with 4 cups water. Cook at 15 pounds pressure following the

manufacturer's directions for the type of legume you are cooking.

 

Converted by MC_Buster.

 

 

 

 

 

schuller