Bean basics
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Bean basics
  Basics    Beans  
Last updated 6/12/2012 1:07:43 AM. Recipe ID 33856. Report a problem with this recipe.
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      Title: Bean basics
 Categories: Bean
      Yield: 1 Servings
           -Waldine Van Geffen VGHC42A
        x  Beans
  How many beans to serve how many? As a rough rule, a pound of dried
  legumes will yield 8 moderate servings. Getting them ready: Spread
  beans on a big pan or plate and pick out any rubbish-especially small
  pebbles-and broken beans. Rinse in a colander. To soak or not?
  Lentils don't need to be soaked and neither do split peas. All other
  dried legumes need soaking, especially if they have spent some time
  on the shelf. Soaking how-tos: The basic way: Cover with water to
  twice the depth of the beans and leave for 4 hours (most kinds) or up
  to 24 hours, with changes of water, for fava beans or other
  tough-skinned types. Drain, then cook in fresh water. Quick-soaking
  or parboiling: Cover with plenty of water, bring to boiil and boil
  for 1 to 2 minutes. Set aside, covered for 1 hour. Drain and cook in
  fresh water. Cooking: This varies widely among beans. The newest crop
  may cook in as little as half the time needed by long-stored beans.
  The rule is to cook beans at a gentle simmer, partly covered, until a
  sample is tender to the tooth. Depending on bean kind and age, this
  may take as little as 45 minutes or as long as 3 hours; fava beans
  may need even longer. When to salt: Wait until the beans are tender.
  Salting before that point will toughen them permanently.  (wrv)

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Recipe ID 33856 (Apr 03, 2005)

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