Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
- Rinse with water
- Cover with 3 – 4 times the volume in warm water and soak overnight
- Discard old water. Add fresh water and bring to the boil
- Pour this water off and add a fresh batch, and continue boiling until beans are soft and only then add Mary-Ann’s vegetable stock or salt.
- In place of salt try our vegetable stock for delicious flavour
Cooking time: 60 minutes for most beans, 20-60 minutes for lentils, 4 hours for chickpeas
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