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Cooking Tip #16
“I boil a few packs of garbanzos and store them in small bags in the freezer, so I can throw together hummus quickly, whenever I want.” – Heidi H.
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Cooking Tip #4
Bean math: A (1-pound) package Camellia Brand dry beans = 5-6 cups cooked beans, drained.
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Cooking Tip #6
The way to achieve the perfectly creamy texture of New Orleans-style red beans is to mash a few against the side of the pot with your large spoon during the last 30 minutes of cooking.
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Cooking Tip #11
“For a delicately tart, complex flavor, add a squeeze from a fresh lemon (no seeds) to your cooked butter beans!” – Heather
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Cooking Tip #10
Don’t boil beans for more than a few minutes. Simmer them instead. Boiling beans for too long will make them too mushy.
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Cooking Tip #12
“Cook your limas with just your vegetables, meats and herbs. Save the salt and acidic seasonings for after they’re nice and soft.” – Dorothy
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Cooking Tip #9
It’s true that if you soak your beans, your cooking time will decrease slightly — but by how much really depends on the bean type; sometimes it’s just a matter of cutting 15 minutes off, sometimes it’s more.
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Cooking Tip #7
To save money, cook dry beans without any seasoning, and then freeze them for future use in recipes.
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Cooking Tip #8
Quick, low-fat brownies: Use black bean puree in place of eggs and oil when using brownie mix. To puree beans, measure 1 1/2 cups cooked, rinsed, and drained beans. Add 1-2 tablespoons water and puree till smooth.
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Cooking Tip #3
Bean math: 1 (15-ounce) can beans = 1 ½ cups cooked beans, drained.
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Cooking Tip #18
“Crumble a few pieces of cooked bacon and mix into your refried beans.” – Heather
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Cooking Tip #13
“Save some bacon drippings to add to your lima beans for a nice smoky flavor.” – Rubie Hampton
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Cooking Tip #17
While pinto beans are often seasoned with cumin, jalapeño, chile pepper, and cilantro, they are equally as delicious with Cajun seasonings. Just don’t forget the garlic and onion!
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Cooking Tip #14
“Take a big spoon and mash some beans on the inside of the pot to make them creamier.” – Stephen Peychaud
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Cooking Tip #2
To add flavor, use high-quality no-sodium stock or broth instead of water when cooking beans.
