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Ingredients
1 or 2
pounds of dried beans (sorted and cold water-rinsed)
Equivalents: 1 lb. dried beans=2 cups dried beans=6
cups cooked
1 tablespoon
cooking oil, margarine, or butter
½-1 teaspoon
salt to taste per lb.
(Optional spices to taste during
simmering: onion, garlic, oregano, parsley, or thyme.)
Directions
One cup of dried beans yields 4-6 serving:
Note ,except for the Anasazi bean which has naturally
lower gas properties, the above beans may be degassed
prior to simmering. (See
Degassing Recipe).
This recipe can also be used as a first stage
preparation for Mexican refried beans. (See Refried
Bean
Recipes.) Reserve one
tablespoon of cooking oil, butter, or margarine to add
to the boiling pot and reduce foaming/ boil-over.
After rinsing beans,
place in a covered pot with 6 cups fresh boiling
water for one cup of dried beans, or
enough to cover by 1-2
inches. Reduce heat to gentle boil/simmer for 30-90
minutes, depending on the bean variety (Anasazi beans
cook faster), and the number of cups cooking. Beans
should be fork-soft. Do not
over cook. During final
simmering, add salt and/or seasonings to taste.
*Drain into a colander
and serve.
NOTE:
If leftovers are to be
refried at another time, save and bottle at least one
cup of the liquid to add during bean mashing.
NOTE:
The
black and white Orca bean and the smaller Swedish browns
are NOT recommended for refried
beans; but
the other four are commonly used.
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