Cooking black beans

For more information about black beans please see our previous post.

Cooking black beans is simple. Measure out 1 cup (210ml) of beans (172g) and place them in a container of water. There should be 10 times the water to beans, or 2 litres of water.

Seal the container with clingfilm, foil, or a lid then leave in the fridge overnight (8 hours).

Remove, drain the water, and place the beans in a saucepan.

Add another 2 litres of water to the pain so they are covered.

Bring the pan to a rapid boil for 10 minutes.

Reduce heat and simmer for 50 minutes.

Once finished, simply strain the beans.

You can chill the beans for up to three days, or freeze them for later use.

Preparing pre-soaked brown rice

Preparing pre-soaked brown rice

When boiled in the same way we do white, brown rice becomes harder and less fluffy. If we pre-soak brown rice in […]

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