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When beans are grown, they are soft and tender. To store them, the moisture has to be removed which makes them seem like little
stones. To make the beans edible, we have to put back the moisture. It's not a
difficult process, but it takes more time than opening a can. First, pour the
dry beans from the soup mix into a large bowl, sort out anything that doesn't
belong. Cover them with several inches of water - enough that the beans can soak
all night and double in size. In the morning, it is time to add some heat to
cook the beans. Preferred method is on the stove in a large pot. Drain off the
leftover 'soaking water' and add new water (6 cups is a good amount to begin
with). Bring to a rapid boil on HIGH for 3 - 5 minutes. The beans may foam up.
(That's normal.) Just scoop off the foam and throw it into the sink. Bring the
temperature back to medium (you now want a boil, but not at the wild level of
before). Put the lid on the pot and check the beans every 30 minutes. Take a few
beans out and after cooling them, l bite into the beans. When they are tender,
add your spices (remember, we don't add salt). For soups that need crushed
tomatoes or meat, this is the time to add them....when the beans are tender.
Cooking the beans back to their original state can take a couple of hours.
Crock pot method? Crock pots are really for slow
cooking at lower temperatures. You need a high heat level to force moisture
throughout the bean. Cook on the highest level of the crock pot until beans are
tender, then turn down the heat and add spices and extra ingredients.
As you enjoy your soup, know that others are eating and being sheltered
because of your purchase. Thank you.
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