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Legumes
(More legume recipes)

Boiled Beans
Ingredients
•
 Dried Beans (white, kidney, navy, lima, pinto, black, borlotti, Peruano, etc.)
•
 Bay leaves
Preparation
•
 Soak beans 24 hours, or at least overnight changing the water from time to time.
•
 Discard loose bean skin.
•
 Cook for 15 minutes in pressure cooker with enough water adding one or more bay leaves. (For cooking times according to bean variety and cooking method, please see the cooking timetable).
Boiled Beans: image 1 of 2
Three examples of how to use boiled beans: image 2 of 2
Click on the images above to see larger pictures
Comments
•
 When soaking overnight, broken beans tend to lose their skin. If you plan to make a soup within the week, discard skin, but keep the broken beans. While cooking the broken beans become a liquidy cream which, saved along with the water, make a wonderful vegetable soup base.
•
 Boiled beans are excellent in mixed salads; alone seasoned with EVOO, salt and pepper, or your favorite seasoning, as side dish, etc.
•
 Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
•
 It is important to sterilize the long-term storage jars with boiling water and putting them in a warm oven to dry, or wash them in a dishwasher before using them.
Wine and Beverage Pairing
•
 Pairing will change depending on how the beans are served.


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    June 25, 2010
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