Wednesday, July 18, 2012

Yes YOU can cook BEANS

Beans -- any kind of DRY beans, and some fresh ones, have a tendency to produce stomach problems. You KNOW what I mean.

One of the most nutritious meals a person can have is legumes, brown rice, and tomato, or green vegetables. This meal has everything a body needs. Even some calcium.

When your paycheck leaves you with $2 at the end of the pay period, a mother has to do what she can to make the food dollar go as far as it can.

So beans it is. Along with refrigerator potato dough rolls. Oatmeal or maltomeal for breakfast and snacks of fruit in season and milk.

We had meat twice a week. Saturday nights we would go to Jerry's uncle's house for hamburgers. He would grill them and were they good.

And on Sundays I would fry chicken or do something else, like chuck roast.

That was our meat for the week.

The kids very seldom were sick and neither was Jerry or myself. The diet must have been good for us or we would have been sick all of the time.

Now onto the stomach rumbles caused by the beans. I couldn't stand that bloating and the rumbling and the discomfort. So I went back to research. I asked all the little old ladies in our neighborhood what they did to fix that problem.

Over the years I have perfected the process.

Get your beans ready--wash and check for bad beans or rocks.

Get your biggest pot and put your beans in.  Fill with water to cover beans by at least 3 inches. Start the water to heating. When it boils add 1 teaspoon of Bicarbonate Soda for each pound of beans.

This will foam up and spill over if your pot is not big enough. Ask me how I know this.

Turn the fire down to a high simmer and let them simmer for 20 minutes. Then pour your beans into a colander and rinse all that soda off.

Clean the pot and put the beans back into it. Or put them in a crock pot. On the stove top --- cover the beans with water again, bring to a boil, simmer for about 1 1/2 hours, and add spices when they have cooked about 20 minutes, but no salt. Salting at this time will make the take longer to cook. In the crock pot do the same. Salt just as you get ready to serve.

Voila!!!!! Beans without the stomach rumbles. I found out this works even in altitudes over a mile high.

Happy cooking, Linda