DRIED BEANS
This classic recipe for dried beans offers a comforting and satisfying meal, perfect for a hearty dinner. The beans are cooked slowly to achieve the perfect tenderness, resulting in a rich and savory flavor. This recipe is versatile, allowing you to prepare the beans for stewed, baked, or pureed dishes.
Ingredients
- 1 pound Dried beans (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Baking soda (Used if beans are old and hard. Originally soda. Substituted with baking soda.)
- 1 tablespoon Salt (For each quart of beans. Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Carefully inspect the dried beans, removing any dirt or small pebbles. Rinse the beans thoroughly under cold water.
- 2Place the cleaned beans in a large bowl and cover them with plenty of cold water. Allow the beans to soak overnight, or for at least 8 hours.
- 3In the morning, drain the soaking water from the beans. Place the beans in a large stew-pan or pot and add fresh cold water to generously cover them. Bring the water to a boil over medium-high heat, then drain the beans again.
- 4If the beans are old or hard, add 1/2 teaspoon of baking soda to the water in which they are soaked overnight, and also to the first water in which they are boiled.
- 5Return the drained beans to the stew-pan and cover generously with boiling water. Add 1 tablespoon of salt for each quart of beans. Cook slowly, with the cover partially off the stew-pan, until the beans reach the desired tenderness. For stewed or baked beans, stop cooking when the skins begin to crack. For beans served with a sauce, cook until perfectly tender but not broken or mushy. For purées and soups, cook until very soft.