There are as many ways to cook dry beans as there are types of beans on the market. Each one of them is a safe bet to form the basis for a hearty meal. Preparing them properly does not require much skill, but a little attention to detail goes a long way to making the end result delicious.
Each expert has their own method of preparing their beans before putting them on the stove. Some prefer to prepare with a soaking overnight, others swear for an hour of cooking, or a long, slow simmer.
Once you have softened them, you can use them as you please. Baking, frying pan and adding them to soups are popular options. You can also eat a regular bowl of pinto beans by themselves, or you can combine several different varieties and make chili, soup or pasta sauce.
Sorting The Beans
For this recipe we use a pound bag of pinto beans. For the first step you need a colander and a garbage. When beans are picked and packaged, quality control is sometimes less than perfect. Rotten beans, dirt, bugs, small stones, sometimes even twigs are often found in a given bag of beans. They must be removed before cooking, so it is a good idea to go through a quick sorting exercise.
After inspecting the beans, place them in the colander and rinse them well under warm water to remove dirt or chemicals. Any rotten beans that you may have missed will tend to float in water and can be removed with your spoon when you set the pot on the stove to simmer.
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Soak The Beans Overnight
Soaking dried beans overnight in cold water mixed with a tablespoon of salt is a great way to prepare them for action. Besides softening them for cooking, this will reduce the gas factor for the beans by making them less acidic.
A kilo of dried pinto beans translates to a whole bunch of beans when fully cooked, so you need to use a large stockpot. Release the water that you have soaked in the beans overnight , then wash and rinse them with cold water.
Fill the pan with water, place it on the stove and boil the water. When the water starts to boil, turn down the heat to simmer and allow the beans to cook until soft. water, adding one tablespoon of baking powder to every kilo of beans will make them more tender.
Warning: S special care must be taken while the beans are boiling so as not to let the water level be too low. If this happens, the beans can burn. In some extreme cases, this can cause a fire.
Another way to cook dry beans after soaking is to cook them slowly in a pressure cooker or clay pot. These beans can either be cooked in a soup or by themselves.
A delicious example of a slow cooker is a 15 bean buffalo chicken soup. This recipe takes 15 minutes to prepare and seven hours to cook and makes 12 servings.
A 20-ounce packet of dried 15 bean soup mix
2 pounds boneless skinless chicken thighs
1 Yellow onion
3 Carrots, sliced
One teaspoon garlic powder
One teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon black pepper
1 cup buffalo wing sauce
9 cups chicken broth
One bay leaf
2 tablespoons finely chopped coriander
You can add Tortilla chips or tortilla bands on the side for serving.
Step 1 – Prep
One. Rinse and sort beans and discard any junk. Discard the ham flavor pack from the beans and save it for another recipe if desired.
Step 2 – Load
Two. Place the rinsed and sorted beans in slow cooker.
Step 3 – Mix
Three. Add chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce and chicken broth in slow cooker and stir. Place the bay leaf on top.
Step 4 – Cook
Four. Cover and cook on high for seven hours without opening the lid during cooking time. When the time is up, remove the bay leaf.
Step 5 – Shred
Remove the chicken thighs on a plate and shred them with a pair of forks. Add the shredded chicken to the slow cooker
Step 6 – Stir
Add the ground coriander and stir.
Step 7 – Server
Serve the soup with tortilla chips or homemade tortilla strips and enjoy!