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Before cooking
To prepare beans for cooking, place in a colander and rinse well in cool water. Sort carefully, removing any withered or discolored beans. Then soak, using either the basic method or the quick method:
Basic method: Allow 1 quart cold water for 1 pound of dry beans; soak overnight or for 6-8 hours, and discard any beans that float.
Quick method: Allow 1 quart cold water for 1 .pound of beans. Place beans and water in a large kettle; cover and bring to a boil over high heat. Reduce heat to moderate and let beans boil gently 2 minutes. Remove from heat and let stand 1 hour, covered.
Tips for cooking
Be sure to use some soaking water for cooking the beans, because it contains vitamins. Salt, tomatoes or other acid foods should be added toward the end of cooking, because they toughen the beans.
Some type of fat should be added to cut down on foaming and to keep the pot from boiling over. A ham bone or a chunck of bacon or salt pork will do the trick and give the beans a nice flavor. A tablespoon of margarine, cooking oil or drippings will work, too.
Types of beans
There is a variety of dry beans and peas available in the supermarket to include in winter meals. Some of the most popular ones are:
Black beans, which are also called turtle beans, are blackskinned with a creamy flesh. They are staples of South American soups and stews.
Black-eyed peas are southern favorites and are called “peas” because their flavor resembles that of field peas. They are available fresh in summer, dried in winter and canned all year.
Cannellini are white, Italian kidney beans, available either dry or canned. They are usually used in casserole with tomatoes and sausage.
Chick peas, which are also called garbanzo beans, work well in soups, salads and casseroles.
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