posted Mon, 02/24/2014 - 18:11
856
need help with cooking red beans!!?
ad
My coach just started making me eat red beans and I cannot get them right when it comes to cooking. Im not a big bean fan anyways but these so far are unbearable
- Bookmark
- 0
- 0
So cook till they are tender?
(1) DON'T TOSS THE SOAK-WATER (but you don't even need to soak);
(2) Beans stay "fresh" for 2 years;
(3) The skins DON'T cause flatulence;
(4) Boil--hard--for only 5 minutes, and then gently simmer til done;
(5) Beans absorb salt slowly from the water, so don't overdo;
(6) If you add water, make it boiling not cold; and
(7) Add any acidic ingredients (e.g., tomatoes) only AFTER the beans are tender--otherwise they stay hard forever.
nice, also they go well mixed in the slow cooker, wether its casserole or chilli etc even mixed with rice, pasta curry etc
soak them in a mixture of diced tomatos, garlic, olive oil and black pepper leave over night.