Dried Beans: A Cheap Trick

Cooking How-To,Dinner,Ingredient,Winter
January 2, 2013

Dried beans do a slow simmer with onions, herbs and stock for meals that are high on taste and low on cost.

Rec Beans and Rice with Kielbasa
Mark Boughton Photography / stylinh by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/red-beans-rice-turkey-kielbasa-relish.jpg

Do you think “exotic” or “romantic” when you think of beans? Probably not. They’ll always be considered peasant fare. But when dried beans are left to stew and simmer in aromatics like onion, garlic, bacon and the like, they’re transformed into something rich, yummy and more luxurious than simple legumes.

Soaking is a Snap

Dried beans need to be soaked before cooking. You can do a quick soak or an overnight soak.

Overnight-soak:  Rinse and check beans. Remove any discolored or broken beans. Place in large bowl with cold water and let stand overnight. Use 6 cups of water for 1 pound of beans. Drain.

Quick-soak:  Rinse and check beans. Remove any discolored or broken beans. Place in large pot with 6 cups cold water. Cover, bring to a boil and boil 2 minutes.  Remove from heat and let stand, covered, 1 hour. Drain.

 

Rec Beans and Rice with Kielbasa

Red Beans and Rice with Kielbasa

Turkey sausage updates a traditional New Orleans recipe.

black-bean-mexican-relish

Black Beans with Chiles

Turn the bag of hard little black pebbles into a side -- or filling -- for just about any Mexican-style dish.

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