Esme saw navy beans in the store the other day and asked me what made them so different - and I said honestly that I thought they cooked up a bit easier than some of the others. Bought a bag to try - and yes, I can say that they do. Not as easily as split peas or black eyed peas, but close. Years ago I had bought something very similar to them, but a bit bigger from the Amish store but I haven't been back there in several years. I've had a lot of trouble cooking my adzuki beans from scratch - and might have to try this same method on them next.
The method : rinse and place in a glass jar with water that has been brought to boiling - seal jar, let sit for an hour. Remove to a pan (do not drain water) and add another quantity of water - bring back to a boil, reduce to a simmer, and let cook for at least another hour - should have gotten to mashable state by then.
Did add some olive oil to the water when putting into the pan - did NOT add salt, as it says not to on several cookbook sites. Did add a pinch of rosemary and cut up a piece of ham to boil with it.
Now that it has boiled to mashable*, added zucchini and onion and a bit more spice, and will bring that up to heat and then make into soup with my stick blender.
*able to mash one on a plate under a spoon - not mashing the whole amount
No comments:
Post a Comment