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How to Sort Dried Beans

High protein and full of fiber, beans are a versatile, no cholesterol heart healthy food. Whether used in a hearty soup, a healthy dip, or a refreshing salad, beans add great flavor to any dish.

Preparation

    • Some people avoid cooking with dried beans because they aren’t sure how to sort through them and prepare them for cooking. Don’t be intimidated. Cooking with dried beans is easy, and some dried legumes, such as split peas, don’t need to be soaked at all. Check packaging for directions.
    • How to Sort Dried Beans and Peas Layer the beans or peas in a baking dish. Sift through the beans with your fingers, feeling for stones or pebbles. Discard any shriveled or broken beans, pebbles, stones or debris and any beans that are greatly undersized or discolored.
    • How to Long Soak Dried Beans In a large saucepan, cover the beans with room temperature water. (Hot water may cause the beans to sour, and cold water may cause longer cooking time.) Soak at least 8 hours or overnight. Keep the beans covered by room temperature water while soaking.
    • How to Quick Soak Dried Beans: In a large saucepan, cover beans with water and bring to a boil over medium high heat. Boil for 2 minutes. Remove saucepan from heat and set aside, covered. Let beans stand in the water for 1 hour. Drain beans and cook as desired.

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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