Cooking With Dried Beans Storey Country Wisdom Bulletin A – 77 – Sara Pitzer

But, when just plain beans don’t appeal, then it is time to turn to the recipes that follow. OceanofPDF.com Soups and Stews This is, without question, the best bean soup I’ve ever tasted. Even people who don’t like beans like this soup. ⅓ cup great northern beans ⅓ cup dried baby limas ⅓ cup lentils ⅓ cup pinto beans ⅓ cup red beans 6 cups water ½ teaspoon salt 1 medium onion, coarsely chopped 1 celery rib with leaves, coarsely chopped 2 garlic cloves, minced 1 bay leaf 2 ham hocks ¼ cup salt pork cubes Soak the beans together overnight or use the quick-soak method.

Put the beans in a kettle with 6 cups of the soaking water or use fresh water. Add the salt, onion, celery, garlic, bay leaf, ham hocks and salt pork. Reduce the heat, cover the pan, and simmer until all the beans are tender and some are beginning to fall apart, probably about 3 hours.

Cool the ham hocks so you can remove any meat on them and return the meat to the beans. Time: 3 hours (after the beans are soaked) This is one of my favorite ways to prepare dried beans. It’s good for people who dislike the texture of whole beans, and it’s soothing and easily digested. 1 cup marrow beans 4 cups water ½ teaspoon salt 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib with leaves, chopped 1 clove garlic, minced 1 bay leaf 2 tablespoons butter 1 cup chicken broth or vegetable stock or milk 2 tablespoons chopped parsley 2 tablespoons chopped chives Soak the beans overnight or use the quick-soak method.

Put the beans into a kettle with 4 cups of the soaking water or use fresh water. Add salt. Bring to a boil, lower the heat, cover the pan, and simmer until the beans are very tender, at least 2 hours. Add the chopped onion, carrot, celery, garlic, and bay leaf. Cook about 30 minutes longer, until the vegetables are soft. Remove the bay leaf, and puree the bean mixture in the blender, food processor, or food mill. Stir in the butter and as much stock or milk as you need to thin the soup to a consistency you like.

Return the soup to the heat until it is very hot, but if you thinned it with milk, be careful not to let it boil.

Dried beans are good food. People have been eating them for at least 8,000 years. Today we have our regional favorites in every part of the country — Boston baked beans in New England, refried beans on the West Coast, chili in Texas, red beans and rice in Louisiana. We like beans because they taste good. And in this case, our tastes are nutritionally sound.

Cooked dried beans provide B vitamins: niacin, thiamin, riboflavin, B6, and folic acid; minerals: calcium, phosphorus, magnesium, sulfur and potassium, plus traces of iron, manganese, and copper. Dried beans provide almost as much fiber per serving as bran and as much protein as 2 eggs or ⅛ pound of hamburger. While the protein in dried beans is incomplete, beans in combination with grains or dairy products provide all the essential amino acids of complete protein. All this for only about 225 calories per cup of cooked beans.

For all this, most of us don’t eat beans as often as we might because we tend to run out of ideas for cooking them once we’ve made bean soup, baked beans, and chili. The recipes in this collection include regional favorites from all over the country, along with recipes that have become my family’s favorites during the years I’ve experimented with good ways to cook beans. I’ve not included any of those bizarre recipes that tend to pop up when one is looking for the greatest number of ways possible to use a particular food.

Recipes exist for bean cake with vanilla frosting and bean pie with meringue; some people undoubtedly would find them tasty and exotic, but appealing to the esoteric tastes among us is not my goal. I want to introduce you to the possibilities for using dried beans as good, basic, day-to-day standard fare, the kinds of dishes that are so good you want to prepare them again and again, and you rely on them when you want to feed people something you know they’ll like.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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