I make a black bean soup... You need to soak them overnight. I use a
pressure cooker and cook them for 25 minutes. I imagine conventional pots
would be much longer.
Sankari Petra wrote:
> Thanks everybody for the gazpacho recipes! I'm looking forward to trying
> them this weekend.
> Here's my new problem:
> My DH used to make great black bean salad back in Dallas, but now we can't
> find canned black beans here in Finland!
> I recently bought a bag of dried black beans in Spain and there are no
> instructions on the package. How can I make them "fresh"?
> Should I soak them? Cook them? For how long?
> Any advice would be great!
> TIA again.
> -- Petra, bean illiterate