Whether you're making hoppin' johns, red beans and rice, black-eyed peas, or any other dish that requires perfectly cooked beans, this quick and easy technique is sure to impress. AB shares his expert tips for blanching and partially cooking fresh or dried beans, while also preserving their texture and flavor.
DIRECTIONS
- Remove any rocks and broken beans.
- Rinse the beans.
- Put enough water in a pot to cover the beans (but don't put in the beans yet) along with 3 tablespoons of salt (optional) and bring the water to a boil.
- Add 1 tablespoon baking soda (optional)
- Once boiling turn off the pot and move it off to the side (or an unused burner)
- Cover and let sit in the boiling water for 60-90 minutes. Depending on how many beans you have.
- You should see them get larger and softer/pliable.
- Once ready you can rinse them off with fresh water.
- Ready to use to use however you wish.
TIP: The salt and baking soda are optional. Yes, they help break them down but you can do it without them. You'll just need to let it sit closer to the 90 minutes rather than the 60.
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