Image via WikipediaDried beans add a lot to soup. They are full of protein and they add a nice creamy texture. You can use canned ones if you are in a hurry, but they tend to get a bit mushy in the soup. They also tend to lose a little of their flavor. Using dried ones is the best way to add this delicious ingredient to your soup.
You can choose from many types of beans. Many people like red or pinto kinds. These are used frequently for chili. Black beans are popular in many recipes from Mexico. White kinds include navy and great northern varieties. They are frequently used in bean soups made with ham hocks. Asian verities include the red adzuki, which is used in Japan in almost everything, including desserts.
Dried beans are arguably one of the best values in the grocery store. A single pound of dried beans will make six cups of cooked ones. If you have never cooked with them before, they can be a little intimidating. All you really need to do is rehydrate them before adding them to your soup.
There are two different methods for rehydrating beans. During rehydration, the water removes some natural substances that cause gas. This helps you digest the beans easier when you eat. The easiest method to use is soaking. Put them in a pot and cover them with cold water. The water should be around four inches higher than the level of the beans. Let them sit overnight on the counter. Before you use them, drain off the water.
The second method is faster. Put your beans in the pot and add cold water. Be sure not to salt the water... this will make the bean skins tough. Let the water come to a boil and let it cook for a couple minutes. Turn the heat off and let them soak in the covered pot for around an hour. Drain the water before using them.
Rehydrated they can be used in many different recipes. Try adding them to a tasty Mexican chicken soup. Black beans would suit this recipe perfectly! It will add additional protein to your soup, too.
Once you have used dried beans, you will see how easy they are to cook. They add a lot of flavor and texture to your soup. If you cook up a large pot at one time, you can easily freeze any that you do not need for your current meal. Thaw a cup now and then when you need to add a little extra protein to a dish.
Make sure that when you add your frozen beans that the dish will still be cooked for awhile. The beans still need a little more time on the stove. Cooking an additional 30 or 40 minutes should be enough to make them soft and delicious.
You can choose from many types of beans. Many people like red or pinto kinds. These are used frequently for chili. Black beans are popular in many recipes from Mexico. White kinds include navy and great northern varieties. They are frequently used in bean soups made with ham hocks. Asian verities include the red adzuki, which is used in Japan in almost everything, including desserts.
Dried beans are arguably one of the best values in the grocery store. A single pound of dried beans will make six cups of cooked ones. If you have never cooked with them before, they can be a little intimidating. All you really need to do is rehydrate them before adding them to your soup.
There are two different methods for rehydrating beans. During rehydration, the water removes some natural substances that cause gas. This helps you digest the beans easier when you eat. The easiest method to use is soaking. Put them in a pot and cover them with cold water. The water should be around four inches higher than the level of the beans. Let them sit overnight on the counter. Before you use them, drain off the water.
The second method is faster. Put your beans in the pot and add cold water. Be sure not to salt the water... this will make the bean skins tough. Let the water come to a boil and let it cook for a couple minutes. Turn the heat off and let them soak in the covered pot for around an hour. Drain the water before using them.
Rehydrated they can be used in many different recipes. Try adding them to a tasty Mexican chicken soup. Black beans would suit this recipe perfectly! It will add additional protein to your soup, too.
Once you have used dried beans, you will see how easy they are to cook. They add a lot of flavor and texture to your soup. If you cook up a large pot at one time, you can easily freeze any that you do not need for your current meal. Thaw a cup now and then when you need to add a little extra protein to a dish.
Make sure that when you add your frozen beans that the dish will still be cooked for awhile. The beans still need a little more time on the stove. Cooking an additional 30 or 40 minutes should be enough to make them soft and delicious.
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