Sep 13, 2004, 12:35 PM
Post #3 of 32
Beans and corn, separately, are incomplete proteins, but combined, they make an almost-complete protein.
Re: [kirkswig] Frijoles (aka beans)
Can't Post |
First, get your mitts on a copy of one of Diana Kennedy's books, where she explains at length on how to cook beans. Search this forum as well.
In a nutshell,
1. Clean your beans, sort them out, because even the grocery-store variety are apt to have a rock or two. Fail this step, and you may be unpleasantly surprised.
2. Soaking is optional. You can soak them overnight, for a few hours, or simply by bringing them to a boil and allowing to stand.
3. Rinse after soaking.
4. Place the beans in a pressure cooking with adequate water, and cook for 30-45 minutes, making sure that the beans do not go dry. You may need to add more water. Now, I know that I'm going to have my detractors, but those are people with just too much time on their hands.
5. Do not add salt during the cooking process, because that will toughen the skins and slow absorption of water.
6. After the beans are "done" (test by blowing against a single bean to see if your breath will ruffle the skins), add seasonings such as onion, garlic, condiments, chile. Finish off the beans for about 15-20 minutes.
7. Add vegetable oil if desired.
Experiment with different varieties of beans. There are over seventy varieties cultivated in Mexico. My favorites are the tiny white ones and garbancillos.
Beans will keep in the refrigerator for about four days. You can periodically re-boil them to extend their refrigerator life. Or you can freeze them rather nicely.
There's nothing wrong with canned beans. In fact, they're great in a pinch or when you want only a small quantity. Also available are dehydrated beans, which require only the addition of boiling water, sort of an "instant mashed potato" version of beans.