Friday, October 17, 2008

Cooking Dried Black Beans

Cooking with dried beans is easy and economical. Black beans can be used in so many recipes that it pays to always have them on hand. If you aren't successful with having tender beans, it may be because the dried beans you have aren't fresh. DO NOT ADD ANY SALT! Salt and tomatoes will cause the softening process to stop.

This method can be also be used when cooking chickpeas/garbanzo beans and kidney beans.

1 lb. dried black beans
1 quart water

Soak beans overnight. Rinse well. Put beans in a large pot or Dutch oven; cover with cold water and boil 1 hour. Skim any foam that may appear on the top. Rinse. They are now ready to use in your recipes.

Note: If you are making black beans and rice you may wish to omit the last rinse and use that water.

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