Cooking Dry Beans
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Cooking Dry Beans
Last updated 6/12/2012 1:17:40 AM. Recipe ID 48176. Report a problem with this recipe.
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      Title: Cooking dry beans
 Categories: Digest, Oct., Text, Reference, Fatfree
      Yield: 1 Servings
  This comes from Adele Davis' Let's Cook It Right:
  Soaking legumes is unnecessary if the dry legume is quickly washed and
  dropped into boiling water so slowly that boiling does not stop. As in
  popping corn, the starch grains burst and break the outside covering
  of the legume. After the covering and starch grains have burst, water
  is absorbed rapidly and the cooking time is shortened. When all the
  beans, lentils, or split peas have been put into the water, the heat
  should be lowered immediately to prevent the protein from becoming
  tough. A simmering temperature should then be maintained until the
  beans are tender.
  It works for me; I've found cooking times to be *significantly*
  Posted by "Jim Bakker"  to the Fatfree Digest
  [Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections

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Recipe ID 48176 (Apr 03, 2005)

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