Description
I was surprised that i couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.
Ingredients
- Dried Beans
- Bay Leaf
- Garlic Cloves
- Water
- Table Salt
Instructions
- Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan
- Simmer, partially covered, until beans are just tender, 30 to 40 minutes
- Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes
- Drain, reserve cooking liquid, and discard bay leaf and garlic