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Proper Cooking Really Does Amount To A Hill Of Beans

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The Tampa Tribune

Published: October 31, 2007

Well-cooked beans are delicious, and they can't be beat as a thrifty source of rich nutrients. Canned beans are convenient, but they're often mushy and loaded with salt. Properly cooked-from-scratch beans, on the other hand, are creamy and just tender enough. As for that little problem of gas, it dissipates when beans become a regular part of your diet.

Packed with protein, vitamins, minerals and fiber, they play a starring role in cuisines from around the world. Here are some tips for getting the most out of these lovely legumes: Cover the beans with at least 4 inches of cold water and let them soak overnight for best results. If you forget, use the quick-soak method: Boil the beans for two minutes, remove from the heat, and let soak for an hour.

Flavor, Page 5

•Drain the soaked beans, cover with plenty of fresh water, bring to a strong boil, immediately reduce the heat, and cook, covered, at as low a simmer as possible.

•Small beans generally require about 75 minutes, pinto and kidney beans 90 minutes, and lima and larger beans two hours

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