Prepping beans for use and gas factor minimized.
Source: Yvonne Kochanowski
I start with about 2 C of dried beans. Cover with HOT water, stove on high, come to boil, boil for 2 min.
Turn off and move off heat for 60 min.
Drain and add fresh HOT water. Add 2T salt and about 1T of olive oil. Bring to a simmer. Start checking at 45 min for your choice of doneness.
I stir the beans before I check them. I have found that older beans, as we tend to get at this time of year, take longer.
The salt is what takes out the gas.
They keep well in the fridge for up to 2 weeks. Drain them when they're done but leave them in the pot, pot cover off, to lose the last bit of wetness. I cook them with the lid on. You can freeze them too, but they won't be as firm.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 113 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22mg | 1 % | |
Potassium 764.9mg | 20 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 13.7g | ||
Protein 6.7g | 10 % | |
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: 113
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