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Re: FATFREE Digest V00 #229

>Date: Tue, 22 Aug 2000 13:40:49 +0300
>From: Sankari Petra <Petra.Sankari@xxxxxxxx>
>Subject: Black bean problem
>Message-ID: <DA4340C79793D31197FA0001FAD4155C01965203@xxxxxxxxxxxxxxxxxxxxxxxxx>
>Content-Type: text/plain;
>	charset="ISO-8859-1"
>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.

  1.  Rinse the beans, and pick over them to throw away any
small stones, etc.
  2.  Soak them in cool water at least overnight.
  3.  Rinse again.
  4.  Cook  (I will assume you do *not* have a pressure
cooker.)  Put the beans in a large pot and put in enough
water to cover them, and come up the pot at least an inch
more.  Bring to a boil, and simmer (cook gently at low
heat).  They may be done in about an hour or it may take as
long as two hours to cook them.  To determine if they are
done, taste a few.  

  A pressure cooker will cook beans in MUCH MUCH less time.

Pat Meadows