Pure Hunger

I’ve needed an extra boost of protein lately and while I eat a healthy dose of locally and sustainably farmed meat, you cannot eat that three or more times a day and not clog your arteries. So I have been exploring alternative sources of protein and in the process have learned how to cook some simple grains and legumes, all for your benefit. This post today is simple but provides detailed instructions about how to choose, clean, soak and cook black beans to store in the fridge or freezer for use in many dishes. My favorite use is in quesadillas or mixed with eggs and cheese in the morning.

Ingredients

2 cups dried beans, soaked for 6-8 hours
6 cups water
2-inch piece kombu, soaked 5 min in cold water
1-2 tsp salt

This recipe is appropriate for chickpeas (garbanzo), pinto, black, lima, navy, kidney, great northern, Swedish brown, cannellini and christmas limas. I did not use kombu because I was lazy but I would like to try it in the future as the beans were very plain. As a personal note, the beans did not seem to affect my flatulence due to the cooking and soaking steps.

Buying beans: It is recommended to buy beans in bulk from a store that changes or cycles through their beans rapidly. Old beans will be dull and faded instead of bold and shiny.

Soaking beans: Place beans in large bowl and cover with twice as much water as beans (2 cups water for 1 cup of beans). Let stand 8 hours or overnight. You can quick soak beans by bringing same amount of beans and water (1 cup beans, 1 cup water) to boil, turning off heat and letting soak for two hours. This quick method does not aid quick digestibility.

Cooking: Put soaked beans, fresh water and kombu in pot, bring to boil. Lower heat and let simmer, covered, until beans are tender or are easily mushed by your tongue to the roof of your mouth. About 55-60 minutes. Salt beans at end of cooking time. You can also add onion, garlic or other seasonings during cooking to enhance flavor.

Freezing beans: You can freeze cooked beans for 6-12 months.

Babies: For infants 10 months and older you can use a few well-cooked beans as finger food.