The musical fruit!
Soaking beans overnight, I'm told, is the source of at least some of the resulting windy effect. Anyway, whether that's true or not, this method is quicker. The secret to good-tasting beans is using lots of water, and a good dose of salt.
Cover 1 lb package dry beans in a pot with water, then add a couple more cups of H2O. Add 1 Tablespoon salt. Bring to a boil, and boil for 2 minutes. (by the clock.) Turn off heat, cover, and let stand for an hour.
Check to see if all the water has been absorbed. If it has, add a couple of cups more. Keep an eye on them and add more water as needed. Turn the heat back on and resume cooking. Beans are done when you take a couple out of the pot on a spoon, blow on them, and the skins burst.
For any recipe requiring beans, except for bean soup, they must be fully cooked first.
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