Best ways to cook dried beans

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Best ways to cook dried beans

For example, unsoaked beans take longer to cook, which requires more energy. You’ll also need to cook them in twice as much water and be more attentive to ensure they don’t cook dry.

The Central Bean Company says if you soak the beans, be sure the water is at room temperature. Hot water may cause the beans to sour during the long soaking period; cold water slows rehydration and the beans may take longer to cook. They also provide detailed information on a quick-soak method (see their website for information).

With regard to the soaking liquid, Pulse Canada says to always discard it.

After that, you should put the pulses into a strainer and rinse them well. This, they say, washes away some of the carbohydrates that cause gas.

The Central Bean Company adds that some water-soluble vitamins and minerals are also lost by discarding the soak water, but only small amounts. For many people, they say, the discomfort avoided by discarding the soak water is worth that loss.

CAJUN-STYLE BAKED BEANS

This recipe makes a potluck, party-sized pot of beans, but could be halved if serving a smaller crowd. It makes an excellent accompaniment to grilled sausages, ribs or fried chicken or barbecued chicken.

Preparation time: 25 minutes, plus soaking time

Cooking time: About 3 hours

Makes: 8 to 10 servings

2 cups (1 lb) small white beans or baby lima beans

1 tsp olive oil

3 Tbsp olive oil

1 medium onion, diced

2 celery ribs, diced

1 medium green bell pepper, diced

1 large garlic clove, minced

1 (28 oz/796 mL) can diced tomatoes

1 (28 oz/796 mL) can crushed tomatoes

2 Tbsp tomato paste

2 cups chicken or vegetable stock

1 /4 cup golden brown sugar

1 bay leaf

1 1 /2 Tbsp Cajun spice, or taste (see Note)

2 Tbsp whole grain Dijon mustard

- salt to taste

2 Tbsp chopped fresh parsley

Examine the beans and discard any debris. Set in a large bowl and cover with 6 cups of cold water. Soak at room temperature for eight hours, or overnight.

Put the soaked beans into a strainer and rinse with cold water. (This can help wash away carbohydrates and sugars that cause gas.)

Place the beans into a pot and cover with 10 cups cold water. Add the 1 tsp olive oil to the pot (this should help prevent foam from rising from beans as they cook).

Bring the beans to a boil, and then reduce heat and simmer beans until just tender, about 45 to 55 minutes.

Drain the beans well.

Preheat the oven to 325 F. Place the 3 Tbsp oil in a Dutch oven or other ovenproof pot set over medium heat. Add the onion, celery, bell pepper and garlic and cook until softened, about 5 minutes.

Mix in the canned tomatoes, tomato paste, stock, brown sugar, bay leaf, Cajun spice and mustard.

Bring the mixture to a simmer, and then stir in the beans.

Cover the pot and bake the beans in the oven 1 hour and 45 minutes to 2 hours, or until bubbly and delicious. Taste the beans, and season with salt if needed.

Stir in the parsley and serve.

Note: Cajun spice is sold in the bottled spice and herb aisle of most supermarkets.

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