Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Bean Basics



Posts : 18029
Thanked : 883
Join date : 2013-01-12

Bean Basics

Post by Lobo on Sat 30 Jan 2016, 6:47 pm

Bean Basics

Though they might seem time-consuming to prepare, dried beans only require a little planning ahead to cook, and you’ll be rewarded for your efforts with tender textures and hearty flavor. Read on for our guide on how to cook, store and serve these delicious bean varieties, so you’ll cook a perfect pot every time.

Store dried beans in airtight containers in a cool, dry place. Store cooked, drained beans in an airtight container in the refrigerator for up to 3 days or in a heavy-duty zippered plastic bag in the freezer for up to 3 months.

Soak dried beans before cooking them for the best texture and flavor. Pick over beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, and add cold water to cover by about 2 inches. Let soak for at least 4 hours or for up to overnight. For a quick soak, combine the beans and water in a saucepan, bring to a boil over high heat, and then simmer the beans for 2 minutes. Remove from the heat, cover and let cool in the liquid for at least 1 hour.

To cook soaked dried beans, drain and put them in a wide pot with fresh cold water to cover by 2 inches. Add other ingredients as called for in the recipe (avoiding acidic ingredients like tomatoes, which will toughen the beans). Bring the liquid to a boil and then reduce the heat to low. Partially cover the pot and simmer until the beans are tender (soft but not mushy), 1-3 hours.

Beans are a hearty ingredient in many soups, salads and chilis, or they can shine on their own as a substantial side or vegetarian main. (Note: Canned beans are fine in a pinch when you don’t have time to cook dried beans.)

    Current date/time is Fri 09 Dec 2016, 7:32 am