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Cooking Beans


COOKING BEANS (UNSOAKED)

Needed: Pintos, Onions, Salt and Water

1c. Pinto = 3c. Water

I throw 4c. pintos in pot with 12c. water. Bring to boil. After reducing heat to a simmer, I add 3-4 onions and 3 T. salt.

Put on lid and cook 6-8 hours. The longer the cooking, the RICHER and CREAMER the beans. After the 6 hour mark, taste some. Does it need more salt? Add a tad. Do you want more creamierness? Cook a little longer.

COOKING BEANS (SOAKED)

Needed: Pintos, Onions, Salt, Water, and Vinegar or Kombucha

Put 4c. pintos in pot along with 12c. fresh, warm, water along with ½ c. vinegar (or if you make Kombucha like me, just pour a little in.) Leave this on counter over night or for 24 hours.

Pour off water or not. Some people do, some do not. I use organic beans and usually cook them directly in the soaking water. If I used non-organic, I would pour off soaking water and refill to 12c. again of fresh water before cooking.

Bring to boil. Reduce to simmer, add 3-4 onions and 3T. salt. Cook until desired texture and taste about 6-8 hours (the longer you cook, the creamier the beans.)

I do use a tad more water than most people, but my life is so busy; I have used more water to guarantee my beans have enough liquid to cook without burning. Feel free to take the lid off and check beans throughout the process. That way you can get a feel for how things are working.

When done I scoop out with slotted spoon and make Mexican bowls, burritos, tostadas, tacos, the list is endless.

To re-fry your beans, I put desired amount of beans in pan, turn heat on med-high and mash. The longer you re-fry the more the juice gets cooked in, so don’t worry about your refried beans being too wet, just continue to cook and mash.

SOME NOTES ON COOKING BEANS

Beans have something called Phytic Acid. This Phytic Acid inhibits enzymes that are needed to digest our food and it inhibits the nutrients to be fully absorbable. Soaking greatly reduces Phytic Acid. Soaking, sprouting and then cooking brings even greater nutritional benefits.

If you don’t have time to soak, when you’re boiling the beans, you will see a SCUM rise to the top. That’s crap, just scrap it off the top and throw away. I use only organic beans because we eat this stuff almost daily, so I need it to be clean. When I use organic beans, I do not have scum.

For further reading…http://www.westonaprice.org/health-topics/living-with-phytic-acid/

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