Dried Beans
Ingredients
Directions
Prepare
Soak 1 pint shelled beans of any variety overnight in warm water.
Drain and soak again in fresh warm water.
Cook
Boil for 2 hours in soft water, changing the water at least once.
Salt the beans during the second water change.
Drain and dress as fresh beans.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Shelled beans
- Form the main body of the dish, becoming tender through soaking and long boiling.
The step that matters
Changing the water during the boil. Changing the water at least once during the long boil helps remove compounds that can cause flatulence and gives a cleaner flavour, so the beans are not left in the same cooking liquid throughout.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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