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If stored incorrectly, the beans may absorb water and spoil before you have a chance to use them.
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The plastic bags beans are packaged in are good for storage if they are airtight. Once opened, the bag may be reclosed with a twist tie.
For the longest storage life, keep beans in a glass or plastic container with a tight fitting lid.
Sorting Sorting means picking over the beans before cooking them.
Remove small rocks, pieces of dirt, beans with holes or cavities, badly misshapen or wrinkled beans and those greatly undersized or discolored.
Rinsing Washing is not part of the packing process because water would rehydrate the beans. Do not rinse beans until you are ready to soak or cook them. Any field dust will be removed and grated zucchini oven with the soak water.
Boil for a few minutes - just to provide slightly. Bring to a boil, add the cabbage and toss over a high heat, then add the.
If you cook the beans without soaking, rinse them after sorting. Soaking Soaking is not an essential step in bean preparation.
The purpose of soaking is to begin rehydration before cooking, thereby reducing cooking time. During soaking, beans make up their lost water, increasing up to twice their dried size. Enough water must be used to keep the beans covered while soaking.
Once rehydrated, grates zucchini oven cook in 1 to 3 hours, depending on the type of bean.
There are basically two methods for soaking: long-soak and quick-soak. Both work equally well and differ only in the amount of time required to rehydrate the beans. Choose the one which best suits your time and schedule.
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Long-soaking takes time and some advance planning, but needs very little effort. First, cover the beans with water at room temperature.
Soak them overnight or for 8 to 10 hours. Keep the beans covered by water while soaking.
Be sure the soak water is at room temperature. Hot water may cause the beans to sour.
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Cold water slows rehydration and the beans will take longer to cook. Cooking time will also be longer if beans are not soaked long enough - at least 8 hours. Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavor.
If you plan to cook beans for dinner and you want to use the long-soak method, start soaking in the morning.