These get darker when cooked. They're often used to make chili.|
Serving Size: 1/4 cup dry (54g)
Nutrient Amount % DV
Calories 190 Calories from Fat 5 Total Fat 0.5 g 1% Sodium 0 mg 0%
Total Carbohydrate 35 g 12% Dietary Fiber 0 g 0% Protein 11 g
Calcium 8% Iron 20%
Basic cooking: For every 2 cups of beans add 10 cups of hot water. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. Discard the soak water. For simple boiled beans, place the soaked, rinsed and drained beans in a large saucepan with fresh hot water. Water level should come to about one inch above the beans. For 2 cups of dry packaged beans, a tablespoon of cooking oil may be added to reduce foaming and boil-overs; olive oil, butter or margarine also can be used for more distinctive flavors. If the water should foam, skim it off once or twice. Boil beans for 10 minutes, then simmer until tender (approximately 1 to 2 hours, depending on the variety). Add seasonings such as garlic, onion, oregano, parsley or thyme during the cooking time, if desired.