Cooking Instructions for any variety of beans
- Although beans have been previously sorted and cleaned you must inspect dry beans thoroughly to remove damaged beans and foreign materials.
- In a large enough pot to permit expansion, add one pound dry beans, 10 cups of hot water, and 2 teaspoons of salt. Bring to a boil and let boil for 2-3 minutes. Remove from heat and let soak for at least one hour, preferably 4. Discard the soak water and rinse.
- Put the soaked beans in a good size pot add 6 cups hot water, 1-2 tablespoons Sadaf® Grapeseed Oil or Olive Oil, 2 tbsp. salt . Boil over low heat with lid tilted until desired tenderness is reached.
- You can cook beans for more than one meal at a time. They refrigerate and freeze well.
Savory method: add 2 teaspoon dehydrated onion powder and ¼ tsp garlic and 1 tbsp. Stock base or 3-4 bouillon cube and ¼ tsp white pepper to the boiling beans.
Eat Beans with Confidence: If after you have soaked the beans in the aforementioned way and you still have problems in digesting beans.
Beans for Good Health: Beans are an important source of minerals and vitamins. They are the best vegetable source of Folate and are rich in Iron, Calcium, Phosphorus and Potassium and are also high in fiber for maintaining a healthy digestive tract. Beans are cholesterol free, recent tests have indicated that by adding beans to a low cholesterol diet, it may be possible to lower your cholesterol level, lessen your chance of heart disease and also guard against some forms of cancer.