Try this To Soak and Cook Dry Beans (Low Salt) recipe, or contribute your own.
Suggest a better descriptionIn a soup pot (about 5-quart capacity), heat 2-1/2 quarts of water to a boil. Meanwhile, sort and rinse the beans. Add beans to the boiling water. [1] To soak more than 12 hours ... Boil the beans for 2 minutes; remove from heat. Cover and soak 12 hours or overnight. [2] To quick soak ... Boil the beans for 3 minutes; turn off heat but keep pot on burner. Cover and soak from 1 to 4 hours. Rinse and drain thoroughly. Place drained, soaked beans in the soup pot. Add water, oil and some salt. Boil gently with lid tilted 20 to 25 minutes or until beans are tender. Makes 6 cups. Leftover beans may be packaged in freezer for 3 months. 1 cup dry makes about 3 cups cooked beans. 1 pound dry makes about 6 cups cooked. Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 249 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.5mg | 1 % | |
Potassium 1055.3mg | 28 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 26.2g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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