(Continued from Part 1. This concludes the article.)
When the time to cook arrives, the first step is to sort through the beans and remove any detritus or shriveled beans. In commercial products, it isn’t uncommon to find small rocks that were collected by the combine at harvest mixed in with the beans. Your next step is deciding if you are going to pre-soak or not. I tend to pre-soak dried peas but skip the pre-soak for beans. In both cases, I prefer cooking in a crock pot over using a pot on the stovetop. The common belief is that adding salt to soaking beans prevents the beans from fully hydrating and softening. I have never added salt for this reason and therefore can’t say if its presence before cooking negatively impacts the texture. I do give my rehydrated peas a rinse with cold water before cooking.
As to flavoring your dish, both garlic and onion in fresh or powdered forms are mainstays in our home. Field peas pair well with small amounts of bay leaf or rosemary whereas pinto beans deserve a bit of cayenne and butter beans only need time and salt (in my opinion). For cooking liquid, never use water alone. Beef stock, bullion powder, apple cider and marinades can be used as partial water replacement to impart unique or specific flavors to dishes. For crock pot cooking I aim for six cups of liquid per pound of beans and cook on low all day.Continue reading“Growing and Preparing Dried Beans – Part 2, by A.F.”