- Harder water makes for a longer cooking time for beans. (I always know when our water softener has run out of salt because my beans don't cook!)
- Do NOT put salt in any beans until they are done, because salt slows down the cooking time horribly -- they will eventually cook, but it will take hours and hours.
- Do NOT add tomatoes to beans until they are done cooking -- same reason. The acid in the tomatoes will slow down the cooking.
- You should pour your dry beans on the table and pick through them to make sure there are no small stones or dirt clods before washing them in a colander and then cooking them.
- All beans should be soaked at least a few hours in hot water or overnight in cold water to make them cook faster -- except split peas and lentils, which cook fine without pre-soaking. You can usually get away without pre-soaking if you're using a crock pot and will be cooking them all day.
Monday, October 27, 2008
I grew up in Texas and ate lots of beans, so I knew how to cook beans like some kids know how to make a bowl of oatmeal. If you know how to cook beans, they are just as easy (cheap and healthy, too) as a bowl of oatmeal. Here are a few important things everyone should know about cooking beans: