CREAM OF BEAN SOUP
11⁄4 cups dried pinto beans
2 tablespoons oil
2 tablespoons whole wheat flour
61⁄4 cups water
1⁄2 teaspoon salt
3⁄4 cup powdered milk
Sort through beans and discard
rocks and any beans that are discolored
or damaged. Add 3 3⁄4 cups
of water to the beans and soak
overnight (about 10 hours). To
cook the beans, drain them, rinse
them thoroughly, and cover them
with water. Bring the water to a
boil; then reduce heat and simmer
for one or two hours or until the
beans are tender. Adding one
tablespoon of oil to the water will
reduce foaming during cooking.
Do not add salt or other ingredients
until the beans have softened
adequately. Drain the cooked
beans. Add the flour to the oil and
blend. Stir all remaining ingredients
into the beans and cook on
low heat until thickened. Makes 6
cups. Note: The longer dry beans are
stored the longer they take to
cook. When beans don’t soften
with normal soaking and cooking,
add three cups of water and 3⁄8 teaspoon
of baking soda (sodium
bicarbonate) for each cup of dry
beans. Let them soak overnight.
More baking soda may be required
for older beans or hard water.
*All Is Safely Gathered In- Food Storage Recipe
Monday, September 7, 2009
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