1.Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.
2.Spread beans on a tray to pick out and discard any small stones.
3.Transfer beans to a strainer and rinse.
4.Soak beans using either the Overnight or Quick-soak methods. (See notes below.)
5.After soaking, drain beans, rinse briefly and return to pot.
6.Add all other ingredients to pot, except salt. Add enough fresh water to cover beans by about two inches.
7.Bring to a boil, lower heat and simmer, uncovered, until beans are tender, about 1½hours.
8.Add salt, to taste.
9.Serve warm or chill and refrigerate for up to one week. After cooling, beans can also be frozen for up to 1 month.
1.Wash hands with warm water and soap.
2.In a small bowl, combine spices.
3.Store at room temperature for up to three months.
Cook’s Note: When recipes tell you to " soak beans for 8 hours or overnight," it doesn't have to be exact. We like to put beans to soak before work, then drain, rinse and cook them when we come home. Enjoy the beans for dinner, then cool and store the leftovers to eat later in the week!
For Overnight-soak Method:
1.Place sorted, rinsed beans in a large pot. Cover with a few inches of cold water and soak for 8 hours or overnight.
2.Drain and rinse beans.
3.Cook beans with fresh water on the stovetop or in a crockpot.
For Quick-soak Method:
1.Place sorted, rinsed beans in a large pot. Cover with a few inches of cold water. Bring to a boil and boil for 2 minutes.
2.Remove from heat, cover pot and let beans soak in pot of hot water for 1 hour.
3.Drain and rinse beans.
Ingredients
Directions
1.Wash hands with soap and warm water. Wash produce thoroughly and chop as directed.
2.Spread beans on a tray to pick out and discard any small stones.
3.Transfer beans to a strainer and rinse.
4.Soak beans using either the Overnight or Quick-soak methods. (See notes below.)
5.After soaking, drain beans, rinse briefly and return to pot.
6.Add all other ingredients to pot, except salt. Add enough fresh water to cover beans by about two inches.
7.Bring to a boil, lower heat and simmer, uncovered, until beans are tender, about 1½hours.
8.Add salt, to taste.
9.Serve warm or chill and refrigerate for up to one week. After cooling, beans can also be frozen for up to 1 month.
1.Wash hands with warm water and soap.
2.In a small bowl, combine spices.
3.Store at room temperature for up to three months.