#cooked beans

Bean Salad Ingredients:11/2 cups cooked beans,1/4 cup minced onion,1 clove of garlic, minced,1/2 cup chopped spinach,1/4 cup green pepper, chopped,1 tsp. hot red pepper, minced. Dressing:1 tbs. olive oil,1/4 cup tarragon vinegar,1/2 tsp. stone ground mustard,1 tsp. lemon juice. Combine all of the salad ingredients in a bowl and mix together lightly.To prepare the dressing, place the ingredients…

COOKED BEANS, THE QUICK-SOAK WAY 

Makes 6 TO 8 Servings, Time 2 hours to soak plus 30 minutes - 2 hours to cook, depending on the bean, largely unattended. 

My favorite method and the easiest way to cook beans because most of the time they aren’t cooking at all; they’re soaking. Incredibly, if you start a pot of dried beans from scratch without soaking and start a pot with this method, both will be ready at about the same time, with no difference in taste or texture. What changes is that you don’t have to check as much or add water as often if you soak them. If you’re cooking lentils or split peas—which take no more than 30 minutes to get tender— always follow the no-soak variation. 

INGREDIENTS 

1 pound dried beans (any kind but lentils, split peas, or peeled and split beans), washed and picked over 

Salt and freshly ground black pepper 

INSTRUCTIONS 

1. Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 to 3 inches. Bring the pot to a boil and let it boil, uncovered, for about 2 minutes. Cover the pot and turn the heat off. Let the beans soak for about 2 hours. 

2. Taste a bean. If it’s tender (it won’t be done), add a large pinch of salt and several grinds of black pepper. Make sure the beans are covered with about an inch of water; add a little if necessary. If the beans are still hard, don’t add salt yet, and cover with about 2 inches of water. 

3. Bring the pot to a boil, then adjust the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. If you haven’t added salt and pepper yet, add them when the beans are just turning tender. Stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the No-Soak Way

 This is the only way to cook lentils, split peas, and other very small legumes, but it’s fine for other beans too; they’ll go from raw to mushy very slowly: Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 or 3 inches. Bring the pot to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the Long-Soak Way

No more than 12 hours of soaking, please, or your beans will become mushy and bland: Put the beans in a large pot with a tightly fitting lid and cover with cold water by several inches. Leave them to soak for 6 to 12 hours, then drain and return them to the pot. Cover with about 2 inches of water, bring to a boil, and reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 minutes or so, and adding a little more water if necessary (frequent checking is important: long-soaked beans turn from tender to mushy rather fast). When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

5 Ways to Flavor Beans as They Cook

 Add any of the following ingredients to the pot, alone or in combination, when you start cooking the beans. 

1. Herbs or spices: A bay leaf, a couple of cloves, some peppercorns, thyme sprigs, parsley leaves and/or stems, chili powder, or other herbs and spices 

2. Aromatics: An unpeeled onion, a carrot, a celery stalk, and/or 3 or 4 cloves of garlic 

3. Stock: Chicken, beef, or vegetable stock, in place of all or part of the water 

4. Other beverages: A cup or so of beer, wine, coffee, tea, or juice 5. Smoked meat: Ham hock, pork chop, beef bone, or sausage, fished out after cooking, the meat chopped and stirred back into the beans 

Cowboy Beans - In our house, we like to eat these as they are, for lunch. Maybe with toast or bread for dipping in the broth. For dinner, they make a great side for most any type of grilled beef.

As inspired by Rick Bayless, who, is my go-to source whenever I have any questions regarding food here in Mexico; after my friend Mary, of course, who is actually Mexican. Bayless has spent a lifetime studying the flavours of Mexico and his book, Authentic Mexicanis filled with recipes and information about his travels and food finds all across Mexico. I like his writing style. It is friendly,…

The vegetarian wish of eating can be found a very healthy style of granivorous. The rules still solicit amidst healthy eating, though you should figure variety, gratuity, and temperateness.<\p>

A vegetarian is someone who avoids all types of ballocks, whether it be hamburgers, carnal dogs, chicken, or even fish. Vegetarians are also sometimes classified nearby the mettle of food management are or aren't willing to drain of resources. For criterion, Lacto-ovo vegetarians will avoid material flesh yet they will eat eggs and most feeder plant products. A Vegan on the other hand, will avoid all chow that has any trace of sauropod origin.<\p>

Being officialdom don't eat meet, vegetarians will time after time wonder how they'll get from barely sufficient protein. Although you may not body forth the genuine article, the average American quite consumes more protein than he actually needs. For the lacto-ovo vegetarian, dairy products are an fair source as for protein. Vegans on the more hand, hearth their protein from loony, seeds, and soy products.<\p>

Along the lines of beans, there are several as far as desiderate from, containing amateurish or red lentils, peanuts, split peas, motley, soy, cecum, and many more. Some of them alterum are previously talked-about, such as kidney beans in chili, re-fried beans in Mexican dishes, cochineal beans and rice, and pinto beans. Although some beans taste crack as they are, others are available with unequal flavors to help enhance their taste. Nuts are hihg in protein, although they deliver a lot more fat than beans, which means you should take to them inbound moderation. By having one cup of cooked beans, you'll gain knowledge the same amount of antherozoid as eating two ounces of meat!<\p>

The nutrients with regard to accent for vegans, who avoid all types of animal pabulum, are vitamin B12 , calcium, and vitamin D. In the middle point North American diet, the of the essence source for B12 is animals. To have an adequate intake of B12, vegans had better unintermittently consume carminative B12 supplements or foods, which contain cyanocobalamin B12, such since soy products or mine. <\p>

For calcium, vegans can rely on huckleberry three-phase alternating current or soy milk, thus and so they are fortified with calcium. Beans and leafy greenish-blue vegetables preference and all contain quantitative calcium for instance fount. <\p>