notes for Cleaning and Soaking Beans
cleaned and pre-soaked beans and water in a
large, heavy pot. Bring to a boil, reduce heat
to a slow simmer.
1 hour, add remaining ingredients, and continue
simmering for an additional 1 hour, for a total
cooking time of 2 hours.
more water if needed while cooking. Stir to
keep bottom from burning, especially after first
on Cleaning and soaking:
Before cooking, be sure to pick through the
beans, picking out any small pebbles, split
and withered beans and any other foreign matter.
It is also helpful to cover the beans with
cold water, let sit for 5 minutes and remove
anything that floats. Repeat to be sure all
dirt and foreign matter is removed.Drain.
Black beans, like all dried beans, need to be
soaked before cooking. This hydration helps
to reduce the cooking time. Because they are
small, 2 - 4 hours soaking in cold water should
and cook as per recipe.
If you don't have the time, boil the beans in
water for 1 - 3 minutes, turn off heat, cover
the pot and let them sit for one hour. Drain
and proceed as per recipe. However, there is
problem with this quick soaking (boiling for
1 - 3 minutes) method. Hot water increases the
solubility of the water soluble nutrients, and
softens the cell membranes of the beans, further
accelerating the loss of these nutrients. This
should be a consideration, because of the long
cooking time during which more nutrients are
lost. Cold soaked and cooked at a very gentle
simmer, beans retain most of their nutrients,
which are considerable.
Serve with Saffron rice or brown rice.
James T. Ehler, 2001
All rights reserved