Dried beans, fast and slow

Dried beans are great to have on hand and are just about as easy as canned. If you plan ahead.

If you have some time, cover dried kidney beans with at least three times their volume of water leave on counter overnight. Drain.

If you’re in a hurry, put dried beans in a deep pot and cover with about three times their volume of water and bring to boil. Boil for two or three  minutes and  remove the pot from heat. Cover and set aside for an hour or so. Drain.
In a deep pan, add drained beans and cover again with three times their volume of water. Bring to boil, reduce heat and simmer for about and hour until tender. Keep an eye on them, you may need to add more water.

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One thought on “Dried beans, fast and slow

  1. Pingback: Maple baked beans « Meats, Roots and Leaves

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