| 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 |
tb |
Oil; or half |
| 1 |
ts |
Salt; or more, to taste |
INSTRUCTIONS
TO SOAK
TO COOK
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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