Video:Tips for Cooking Black Beanswith Brent Rose
Want to learn great tips for cooking black beans? Here see important information on how to do it correctly.See Transcript
Transcript:Tips for Cooking Black BeansHi, I'm Brent Rose for About.com and today we're talking black beans.
Tips for Cooking Black BeansHere are some tips: You can get dried beans for much cheaper than beans in a can, and the quality is very good. Just make sure you pick through dried beans to be sure there are no small twigs or stones that might break a tooth.
Information About Cooking Black BeansPre-soaking black beans overnight will significantly reduce cooking time and improve their texture. Cover with 2 inches of water and allow for expansion in the container. In hot climate kitchens, refrigerate black beans while they soak to prevent fermentation. Drain, transfer to a pot, and then cover with fresh water before cooking.
Bring the beans to a boil, then reduce heat, and keep them at a low simmer for roughly two hours. Keep them covered as much as possible, but make sure you stir them from time to prevent them from sticking to the pot. If additional water is needed during the cooking process, use boiling water rather than cold water.
Depending on the age of dried black beans (and whether or not you soak them), they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time. It's not always easy to tell how old they are, so test them regularly as you cook.
Quick Soak Method for Black BeansIf you don't have time to let them soak overnight, there's also the "Quick-soak method": cover beans with water in a pot or pan, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking. The beans may prematurely break up with a quick-soak method.
Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
Additional Tips for Cooking Black BeansDo not add salt or acidic ingredients such as lemon, vinegar, wine, or tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen. Now, everyone has heard the "musical fruit" thing. Well, adding the herbs summer savory or epazote, or adding some types of seaweed like kombu can help reduce the gassy reaction suffered by many who eat beans. Just stir them in toward the end of the beans' cooking time, making sure you give them sufficient time to cook as well.
Lastly, you should only use cast-iron cookware if you have an enamel coating or a very thick seasoning on the pot or pan already. Without a seasoning to protect the pan, slow-cooking foods such as beans may leach some iron from it, which will make your food taste metallic, and may degrade your pan's seasoning.
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