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Cooking Tip: Speed the Cooking of Beans and Grains

drybeans

Ever notice that cooking beans or grains sometimes feels like it is taking forever? That is probably because it really is taking forever. They aren’t done yet are they? And I bet on other days, when you are not watching, your beans/grains cook in half the time they usually do, don’t they? Blame the variables that we are not in control of, such as whether the plant grew during a dry or wet year and how long the item sat on the shelf.

That said, there are a few things you can do to speed up your pot of seeds. Soak both beans and hard grains overnight. This hastens the cooking and it also allows especially hard grains to “plump up” nicer. If you know you have hard water, add a touch of baking soda to the cooking water. Acid (tomatoes, vinegar, molasses) can prolong the cooking time, so add it at the end. And most importantly use the cooking times on the packages as suggestions only, start testing the beans/grains long before you think they are done, until they are done.

 

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