They still seem a little hard.... What is supposed to happen after this "soaked over night" stage...
2006-11-29 00:49:00 · 10 answers · asked by Clarkie 6 in Food & Drink ➔ Cooking & Recipes
They are now ready to .....change the water,bring to a boil,cover,reduce heat to a simmer,and cook slowly ,stirring occasionally to prevent burning, add salt and pepper to taste...(they taste much better if they are cooked with bacon and onion added)
2006-11-29 01:03:16 · answer #1 · answered by Anonymous · 1⤊ 0⤋
They've just soaked, so now you need to boil them. Then they'll be ready to cook in whatever dish you're making.
I never do the overnight soak, I do the quick soak method since it's a lot...quicker! :) And the dish will be done the same day. I've never noticed any difference in the quality of the beans with either method.
2006-11-29 00:52:00 · answer #2 · answered by chefgrille 7 · 2⤊ 0⤋
After the soaking stage, put them in a pot and cover with (fresh) water. Put them on the stove, medium heat and boil them till them are soft. While they are boiling you could fry some onions, peppers and tomatoes till soft add some seasoning and paprika then when beans are almost ready (after 30 mins) add this mixture to the boiling beans and cook for another 15 minutes...happy eating!
2006-11-29 00:55:29 · answer #3 · answered by BYT77 2 · 1⤊ 0⤋
Ready to cook. Soaking just makes them cook quicker. But first, pour out the water and add fresh water. This reduces the gas.
2006-11-29 00:53:03 · answer #4 · answered by who_me? 2 · 1⤊ 0⤋
it is greater healthy and tastier to soak them until now gradual-cooking. As others have mentioned, the gradual-cooker will soak the beans by it is gradual cooking approach, besides the undeniable fact that that's a swifter soak than the "customary" 8 hour soaking. particular beans may be soaked for greater effective than 8 hours. additionally a million/4 tsp of baking soda is large for garbanzos, that are very hard beans, yet for different beans baking soda could be too softening. to quote wikipedia: uncooked kidney beans contain incredibly severe quantities of phytohemagglutinin, and subsequently are greater poisonous than maximum different bean types if no longer pre-soaked and consequently heated to the boiling element for no less than 10 minutes. the U. S. nutrition and Drug administration recommends boiling for half-hour to make certain they attain a sufficient temperature long adequate to thoroughly injury the toxin.[2] Cooking on the decrease temperature of 80 °C (176 °F), consisting of in a gradual cooker, can advance this threat and carry the toxin concentration as much as fivefold.[3] Canned pink kidney beans, in spite of the undeniable fact that, are risk-free to apply immediately.
2016-12-10 18:18:47 · answer #5 · answered by amass 4 · 0⤊ 0⤋
First you should go through them and remove the rocks and other things you wont want in your pot. Soak them over night in some salt water. in the morning, boil them on med high for a couple of hours. then reduce, season and let simmer until fork soft, you might want to toss in some bacon or salt pork with your spices. Happy eating :)
2006-11-29 00:55:58 · answer #6 · answered by dhwilson58 4 · 1⤊ 0⤋
they are ready to cook. u don't HAVE to soak beans, but it is good to - it gets the 'gas' out. u wont b too gacious after u eat them.
2006-11-29 00:58:09 · answer #7 · answered by Krystle 3 · 1⤊ 0⤋
no you have to cook them first.remove the water first and add fresh water.......then bring to the boil.cook steadily for about half an hour on a steady heat. you can then add them to your dish.the soaking is supposed to take the gas out and they cook a lot quicker too.
2006-11-29 02:57:18 · answer #8 · answered by apricot 2 · 1⤊ 0⤋
They are ready to cook.
2006-11-29 00:50:49 · answer #9 · answered by wvucountryroads 5 · 1⤊ 0⤋
peel them and then ready to cook
2006-11-29 00:52:18 · answer #10 · answered by cowboy 4 · 1⤊ 0⤋