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Article: Baked beans and stews.
- Article from:
- Countryside & Small Stock Journal
- Article date:
- March 1, 2001
CopyrightCOPYRIGHT 2001 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Slow food at its best
Meals that take hours to cook seldom take more than a few minutes of actual preparation time. Among the best-known and best-loved of these are baked beans and stews. Long, slow simmering blends and enhances flavors that commercial products only wish they could imitate!
Dry beans
Cooking time for dry beans depends where they were grown, and their age. The best will be beans that grew in your own garden, last summer, although properly stored dry legumes (peas, beans and lentils) will keep for several years. They will cook faster and be more tender if soft water is used.
There are also differences between varieties. ...