Cooked Beans
A good, basic instructional recipe for cooking dry beans. Cooked beans are a great way to get more iron and fiber and can be eaten alone or added to salads and side dishes.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/2 cup
101
칼로리
7g
단백질
18g
탄수화물
0g
지방
7g
식이섬유
0g
당류
17mg
나트륨
포화지방 0 g · 콜레스테롤 0 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
dried beans
1 cup
water
10 cups
조리법
- 1
Wash hands with soap and water.
- 2
Sort : Before soaking beans, pick them over and remove any damaged beans, small stones or dirt.
- 3
Soak : Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot. Choose one of the methods to soak your beans.
- 4
Cook : Drain soaking water and rinse beans. Cover beans with fresh water. Simmer for 1 1/2 to 2 hours until tender.
- 5
Hot Soak: Hot soaking helps reduce intestinal gas. For each pound (2 cups) of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for up to 4 hours.
- 6
Quick Soak: For each pound (2 cups) of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour.
- 7
Overnight Soak: For each pound (2 cups) of dry beans, add 10 cups cold water and let soak overnight, or at least 8 hours.
메모
- •To avoid broken or mushy beans, boil gently and stir very little.
- •Taste-test beans often for desired tenderness.
- •Foods containing acid such as tomatoes, chili sauce, lemon juice, vinegar, or catsup will slow the cooking and softening of the beans. Add these items last so they will not add to the cooking time.
- •Any of the following can be added during the last half hour of cooking: minced onion, garlic or green pepper, diced carrots or celery, chopped tomatoes, or cooked meat.
출처: USDA MyPlate Kitchen · Washington State WIC Program
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