Basics of Cooking Beans

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Information about Basics of Cooking Beans
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Published on March 20, 2009

Author: nutr245lab

Source: authorstream.com

Basics of Cooking legumes:  Basics of Cooking legumes What are beans?:  What are beans? Beans are also called legumes. These are nitrogen fixing plants. Terms Beans Peas Pulses Lentils Bean Math:  Bean Math 1 pound of dry beans is about 2 cups. 1 pound of dry beans will yield about 5 to 6 cups of cooked beans. 1 pound of dry beans is about the same amount as three (15 1/2 ounce) cans. 1 can (15 1/2 ounce) will yield about 1 2/3 cups of cooked beans. A serving of beans is 1/2 cup. One cup of dry beans will give you 5 to 6 servings. Steps in Cooking Beans :  Steps in Cooking Beans Sorting Soaking Hot or quick soak Traditional Cooking Sorting:  Sorting Beans sometimes contain rocks or broken pieces of beans. Dry beans are ALWAYS sorted before soaking. Soaking:  Soaking Most beans are soaked before cooking. Soaking speeds up the cooking process. Lentils and split peas are not soaked before cooking. These cook quickly and soaking is not necessary. Soaking Methods:  Soaking Methods Hot or quick soak Traditional Hot or Quick Soak:  Hot or Quick Soak For every cup of beans, bring 5 cups of water to a boil. Add dry beans. Boil for 2 to 3 minutes. Remove from heat, cover and let stand 1 hour. Drain and cook as directed. Traditional Soak:  Traditional Soak For every cup of beans, use 3 cups of water. Add dry beans. Soak overnight in the refrigerator. Drain and cook as directed. Know that…:  Know that… Soaking water Hard water Baking soda Acid or calcium

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