It's BEAN week

The next few posts are for the benefit of anyone who came to the bean class and wanted the notes. I thought this might be the best way of getting the info to those who wanted it instead of sending emails out to everyone who doesn't. If you are a friend or family member who thinks you are going to learn something interesting about our current lives, sorry. You may be interested in knowing that we're eating more beans than usual this week. But feel free to read about beans if you would like to.

Bean cooking tips:
1. Make sure beans are fully cooked before adding acidic foods like tomatoes, chili sauce, lemon juice, vinegar, or ketsup. This will slow down the cooking process.
2. Salt toughens beans so wait until the very end to add salt.
3. Add a few drops of oil (1/4 tsp or so) to the boiling pot. This will reduce the foaming.
4. Drain the soaking water before you begin the cooking process. This will reduce the "gasiness" of the beans.
5. If you add about 1/8 tsp. baking soda per cup of dry beans while they cook it will reduce cook time by about one-fourth.
6. Boil gently and stir very little. You really don't need to watch them much.
7. Make a big bunch at a time. Freeze some whole to add to recipes later and puree some to add to recipes later. Mark the bag with the amount. I usually freeze 1 cup portions. Then I can thaw as much as I need for the recipe I'm using.
8. Use the pureed beans in place of butter or oil in any baked good. If it calls for 1/2 C. butter, just use 1/2 C. puree.
9. Use in place of or to supplement ground beef in casseroles, tacos, burritos, etc. The beans will absorb the flavors just like the meat would.


If you have any questions feel free to ask in the comment section. I will answer.
Next up are my favorite bean recipes. These are the ones I really do use the most often. But don't feel limited. I don't. I use tons of bean recipes.