A Good Pot of Beans by Grandma LaFerney
Contributed by: Esther Jean LaFerney (Crockett) AKA Grandma LaFerney
This may be the most economical, tastiest, and nutritious meal known to man.
Pour your dry beans out and carefully sort through them because they usually contain small stones, bad beans and other nasty, tooth breaking debris. Rinse and drain beans, and combine ingredients in at least a 3-quart pot with a good lid. The beans will swell to 2 or 3 times the original volume. Bring ingredients to a rolling boil. Cover and lower heat as low as possible while maintaining a simmer. Cook for 4 hours or until tender. Check regularly to make sure that too much of the water doesn’t boil away. Near the end of the cooking time, taste and adjust the seasoning. Serve with corn bread (and Beano). BTW, beans and rice together are a nearly ideal source of complete protein.
Time (and energy) saving alternate method:
The day before you plan to serve this meal, do all of the preparations and actually bring the beans to a boil, then cover and remove from the heat. The next day, bring back to a boil and lower to a simmer. Now the beans will be ready to eat in only 60-90 minutes. However, the flavor and texture will be different from when you cook them for hours. It will still be good, but different. You should try both methods and see for yourself.
By the way, I have read that allowing parboiled beans to soak at room temperature for 24 hours or so helps to break down some of the complex sugars that beans contain and makes them easier to digest, and less gassy. It sounds reasonable, but it’s just hearsay.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
