| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dry beans |
| 10 | c | Boiling water |
| Beans, soaked | ||
| 6 | c | Hot water |
| 2 | T | Oil, or half |
| 1 | t | Salt, or more to taste |
INSTRUCTIONS
In a soup pot (about 5-quart capacity), heat 2-1/2 quarts of water to a boil. Meanwhile, sort and rinse the beans. Add beans to the boiling water. [1] To soak more than 12 hours ... Boil the beans for 2 minutes; remove from heat. Cover and soak 12 hours or overnight. [2] To quick soak ... Boil the beans for 3 minutes; turn off heat but keep pot on burner. Cover and soak from 1 to 4 hours. Rinse and drain thoroughly. Place drained, soaked beans in the soup pot. Add water, oil and some salt. Boil gently with lid tilted 20 to 25 minutes or until beans are tender. Makes 6 cups. Leftover beans may be packaged in freezer for 3 months. 1 cup dry makes about 3 cups cooked beans. 1 pound dry makes about 6 cups cooked. Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 585.8mg
Potassium: 274.8mg
Carbohydrates: 17.9g
Fiber: 6.6g
Sugar: 0g
Protein: 6.7g