Recipes

COOKING BEANS

Cook this amount or double this amount and freeze in 2 cup amounts so you have beans ready for soup, chili, salad, etc. It saves time and resources.

2 1/4 c. dry beans (kidney, pinto, garbanzo, black, etc.)
7 c. boiling water
2 t. seasalt
METHOD I:

Wash beans carefully; they are often dusty. Add clean beans to the boiling water. Bring to a full boil; turn off heat. Let stand covered for one hour or more. Drain; add new water. Bring to a boil and boil gently till tender (about one hour). Add seasalt, if desired, and simmer till well done. Serves 6 or you can freeze them, unseasoned for later use.

METHOD II:

Soak rinsed beans for a few hours in cool water. Drain this water off. Add beans to rapidly boiling water. Boil gently till tender (about one hour). Add seasalt if desired. Simmer till well done.

Back to Recipes