Whether on top of a pile of rice or with a plate of hot dogs, beans are a delicious and tasty addition to any meal. Full of protein, fiber and nutrients, beans are flavorful and good for you too. Unfortunately all to often, most people think of beans in its canned form. It does not have to be that way. Let these tips show you how to properly cook and enjoy beans. Discover the taste possibilities of beans.
Get Dry Beans: Avoid the temptation of pre-made or canned beans. Sure, they may save you time, but dry beans are better because you get to control all the flavors. Dry beans are really cheap too.
Soak The Beans: The beans will taste the same even if you skip this step, but your intestines will not react well. Soaking the beans accomplishes two major tasks. One is that is softens the beans to shorten cooking time. Another is that it removes excess gas from the beans, dramatically decreasing the negative side effects beans can have within our digestive systems. Soak beans for as long as possible, ideally overnight. Do not boil the beans in the soaking water. The soaking water contains all the excess gas, so cooking the beans in the soaking water just reintroduces the gas back into the equation. After soaking, thoroughly drain, rinse and pat dry the beans to ensure that all of the excess gas is gone.
Cook Simply: Beans have a lot of subtle flavors. Cooking dry beans with other ingredients can sometimes overpower the natural flavor of beans. It is always easier to add flavors than to subtract flavors. Unless you plan on eating the beans on its own, add other flavors to the equation when you combine the beans with other ingredients. I like to boil my beans with some onions and maybe a little pepper.
Give The Beans Time: Even after the soaking process, dry beans still take a long time to cook. Typically, dry beans take about 1 to 2 hours to cook in a boiling pot on the stove top. Beans are easy to make, just not fast. Do not rush the beans. Be patient with the beans and your patience will be rewarded.
Give The Beans Room: Beans expand. The beans will expand during the cooking and soaking process. During soaking and cooking, put the beans in large containers to give the beans room to expand. It is unfortunate when cooked beans spill out of the cooking vessel all over your cooking space.
Cook In Advance: Dry beans can take a long time to cook. On weeknights, rarely do people have the time or patience to wait two hours for the beans to cook. If you want to enjoy beans on a night where you have little free time to cook, just make a big batch of beans beforehand. Over the weekend, make a big pot of beans and then store them in the refrigerator. Reheat the beans when needed.
Get Dry Beans: Avoid the temptation of pre-made or canned beans. Sure, they may save you time, but dry beans are better because you get to control all the flavors. Dry beans are really cheap too.
Soak The Beans: The beans will taste the same even if you skip this step, but your intestines will not react well. Soaking the beans accomplishes two major tasks. One is that is softens the beans to shorten cooking time. Another is that it removes excess gas from the beans, dramatically decreasing the negative side effects beans can have within our digestive systems. Soak beans for as long as possible, ideally overnight. Do not boil the beans in the soaking water. The soaking water contains all the excess gas, so cooking the beans in the soaking water just reintroduces the gas back into the equation. After soaking, thoroughly drain, rinse and pat dry the beans to ensure that all of the excess gas is gone.
Cook Simply: Beans have a lot of subtle flavors. Cooking dry beans with other ingredients can sometimes overpower the natural flavor of beans. It is always easier to add flavors than to subtract flavors. Unless you plan on eating the beans on its own, add other flavors to the equation when you combine the beans with other ingredients. I like to boil my beans with some onions and maybe a little pepper.
Give The Beans Time: Even after the soaking process, dry beans still take a long time to cook. Typically, dry beans take about 1 to 2 hours to cook in a boiling pot on the stove top. Beans are easy to make, just not fast. Do not rush the beans. Be patient with the beans and your patience will be rewarded.
Give The Beans Room: Beans expand. The beans will expand during the cooking and soaking process. During soaking and cooking, put the beans in large containers to give the beans room to expand. It is unfortunate when cooked beans spill out of the cooking vessel all over your cooking space.
Cook In Advance: Dry beans can take a long time to cook. On weeknights, rarely do people have the time or patience to wait two hours for the beans to cook. If you want to enjoy beans on a night where you have little free time to cook, just make a big batch of beans beforehand. Over the weekend, make a big pot of beans and then store them in the refrigerator. Reheat the beans when needed.
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