NEV0101 - White beans
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Description
Description
White beans
1.39/ 100 g
The bean par excellence for cooking traditional baked beans.
Preparation: Sort and rinse the beans. Soak 250 ml (1 cup) of beans in 1.25 l (5 cups) of water in the fridge for 8 to 12 hours. Rinse and discard the water. Place the beans in 3 times their volume of water. Cover, bring to a boil then reduce heat to low, adding boiling water if necessary (the beans should still float). Discard the water or broth to avoid flatulence. Cook for:
- 1 hour to be used as part of a stew such as baked beans;
- 2 to 3 hours until complete cooking for the ready-to-eat meal (soup, salad, biscuits, etc.).
Tips:
- Replace the cooking water with your favorite broth;
- Obtain better results with slow cooking over low heat as opposed to rapid cooking over high heat;
- Add salt in the last 5 to 10 minutes of cooking to ensure the tenderness of the beans;
- 250 ml (1 cup) of dried beans makes approximately 625 to 750 ml (2 1/2 to 3 cups) of cooked beans.
White beans will keep for at least three years in a cool (less than 25 degrees C) and dry (less than 65% humidity) place. However, the fresher they are, the quicker the cooking will be. Keep your beans away from light. Airtight glass jars will protect them from humidity fluctuations in your pantry.
Pot-Étique - Organic foods in bulk
1071, boul. d'Iberville, St-Jean-sur-Richelieu
Future.
May contain traces of wheat, nuts, sesame, soy and peanuts due to handling and sale in stores.
UNITED STATES
