MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Beans Preparation
 Categories: Beans
      Yield: 1 Batch
 
    1/2 c  Dried beans; (90 g); your
           -preference
           Salt; to taste
           Other seasonings; to taste
 
  The night before:
  
  Place the beans in a pot and cover them in water. The water level
  should rise to a couple of inches above the beans.
  
  Let the beans soak overnight.
  
  The next day:
  
  Drain the water and rinse the beans.
  
  Refill the pot, leaving at least a couple inches of water above the
  beans.
  
  Bring the water to a boil. Salt and season the water.
  
  Optionally, cover the beans with a drop-lid or otoshibuta to keep
  them from jumping around.
  
  Boil, supervised, for about an hour. If too much water boils away,
  add some more. (You can keep a smaller pot boiling alongside the
  beans so you have already-boiling water ready to add. This will keep
  the boil from dying.)
  
  Once the beans have reached your preferred softness, remove from heat
  and drain.
  
  You can use them immediately, or you can let them cool and store them
  in the fridge or freezer for later.
  
  Notes:
  
  * 1/2 cup of dry beans is roughly equivalent to one 15 oz can, once
    cooked.
  * The beans will about triple in volume by the time they're done
    cooking.
  * If freezing, preserve some of the water the beans boiled in and
    freeze it along with the beans. This helps prevent freezer burn.
  
  Recipe FROM: <gemini://gemini.locrian.zone/recipes/dried_beans.gmi>
 
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