Beans Cooking Instructions
Hot Soak ( preferred method)
For every pound of any variety dried beans add 10 cups of hot water. Remember beans will rehydrate to at least twice their size, so be sure you want to start with a large enough pot. ( Note up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly). Heat to boiling let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour. Always discard the water and cook with fresh water.
Cooking tips: (For each pound of dried beans)
Standard method: Drain and rinse soaked beans put into a good size pot. Add 6 cups of hot water, 1 to 2 tablespoon shortening and 2 teaspoon salt. Boil gently with lid tilted until desired tenderness is reached.
Savory Method: Use standard method above, but use 2 teaspoons Sadaf Onion Powder and ¼ teaspoon Sadaf Garlic, add 1 tablespoon Sadaf Chicken Stock base or 3-4 bouillon cubes and ¼ teaspoon Sadaf White Pepper.
- Simmer beans slowly. Cooking too fast can break skins
- Acid slow down cooking, add tomatoes, vinegar last.
- Add ¼ teaspoon baking soda (no more) per pound of beans when cooking in hard water to shorten cooking time
Did you know?
Beans may help lower your cholesterol level!
Cholesterol is composed of HDL( high Density Lipoprotein) and LDL ( Low density Lipoprotein). The LDL are the proteins that help the body get rid of what are considered bad cholesterol cells. Recent studies have shown that by adding beans to a low cholesterol diet, you can lower your cholesterol level as much as 15 to 20 percent. The reason for this is the high concentration of soluble fiber in beans. This soluble fiber forms the HDL’s that have a cleaning effect on the body arteries.