Wednesday, October 21, 2009

Converting Dried Beans to Canned Beans

This method will reduce the amount of indigestible starch in your beans (reducing the amount of 'music' after you eat them ...)
  1. boil 10 cups of water
  2. add 1-2 cups of dried beans (not lentils)
  3. boil for 3 minutes
  4. turn off heat, cover
  5. wait 8 hours (overnight)
  6. drain and rinse a few times until the rinse water is clear
  7. boil three times as much water as beans
  8. add rinsed and drained beans to boiling water
  9. reduce heat, add spices if you want, but no acid (vinegar, tomatoes, wine), and no salt
  10. simmer, adding more water if needed, for 45-60 minutes, until the insides of the beans are tender (test a few beans, not just one or two) - do not let it boil or the skins will come off
  11. separate the beans into roughly 15 fluid oz that you may now use as 'a can of beans' in any recipe
Cost savings: a can of beans usually costs about $1. A bag of beans costs the same amount, but has three times more beans inside it.

Keeps in the fridge for 3 days, or freeze.


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