Some of the most popular side dishes for summer barbeques include beans like baked beans or five-bean salad. There are dozens of different types of beans available these days, which can really help you tap into your creative side when whipping up your next bean salad! From kidney beans to adzuki beans to garbanzo beans, the possibilities are endless! Today, we would like to offer you a few tips on cooking and storing different types of beans.
- Dry beans keep indefinitely if placed in an airtight cool container. However, the longer you keep them, the more flavor and nutrients the beans lose. The cooking time of the beans will also lengthen.
- Give your beans a rinse and sorting before cooking. Get rid of any stones, discolored beans, or dirt you may find. Then, boil dry beans for about 10 minutes and leave them to soak overnight. In the morning, discard the soaking water. Doing this eliminates hard-to-digest complex sugars.
- Kelp Kombu, edible dried seaweed, is a useful ingredient for hard to cook beans. Kombu speeds up cooking time, softens the beans and thickens the broth. Add a four-inch long strip of Kombu for every pound of beans you’re cooking.
- Test the beans frequently while you’re cooking to determine the desired tenderness of the beans. If you’re cooking beans to put in a salad, firmer beans are best. If you’re mashing them, a softer density is better.
Beans can be a challenge to cook, but the labor is well worth it! With so many different uses, they’re a perfect addition to many recipes. Visit our website to learn more about cooking with beans and to view our different bean products.