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Preparing Black Beans

To Speed Up Cooking Black beans

There are several ways to hasten the cooking of black beans:

1. To tenderize and reduce the production of gas from black beans, bring them to a boil on high heat, and boil in unsalted water for about 15 minutes. Drain and rinse beans. Starting with fresh unsalted water, return beans to high heat and bring back to a boil. Reduce heat to medium low and gently simmer uncovered until tender. Black beans usually take about 45 minutes to become tender using this method.

2. Or, cover the beans with salt water, and let soak overnight or at least 8 hours. Drain off water, add fresh water and cook as above.

3. Or, cover beans with water and boil for 2 minutes, and let soak for 2 hours. Drain off the water and add fresh water to cook.

Methods 2 and 3 should reduce cooking time by 15 minutes to a half hour.

Healthy Cooking Tips for Black Beans

Add acidic ingredients, such as tomatoes, vinegar, or wine after beans are thoroughly cooked to prevent beans from becoming tough as they cook. Acid reacts with the starch in the beans and prevents them from swelling. Also, only add salt to the soaking liquid. After you drain and rinse the beans do not add salt again until beans are completely cooked. Salt added while cooking will also make beans tough.

If you don’t have time to cook dried beans there are now good quality, canned, organically grown black beans on the market.


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This page was updated on: 2004-11-18 18:09:04

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