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The Water Cooler
General Discussion
Beans and Cornbread Recipe.........
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<blockquote data-quote="HFS" data-source="post: 2762342" data-attributes="member: 8862"><p>I can tell you this. </p><p>If you do the "quick soak" where you boil the beans for two minutes, then let 'em sit for a hour before cooking. They seem to cook a bit quicker, but also the soup or juice isn't as thick as if you soaked the beans overnight. When you dump out the water from the quick soak, it just smells like you're pouring out a lot of the starch. **This may not be true, but it smells like starchy water you're pouring out.**</p><p></p><p>Directions --</p><p>Sort and rinse one pound of pinto beans. Put 6 - 8 cups of water in the pot and when it starts getting hot, pour the beans in. When you see the very first signs of boiling, start timing. Take the beans off the heat after two minutes and slap a lid on the pot. Wait one hour.</p><p></p><p>Pour out water and rinse beans. Put beans in pot with enough fresh, hot water to cover. I like to put underneath the beans one big onion chopped, about 1.5 teaspoons red pepper flakes and maybe a pound of cut up cajun sausage. [Not the Johnsonville brand. YMMV.]</p><p></p><p>Get beans to boil, then cut down to simmer. Cook with lid slightly tilted, stirring occasionally, for 2 - 3 hours until done. May need to add more water. If there's too much water, at the end I scoop that out and have it in a bowl with some cornbread just for quality assurance purposes.</p></blockquote><p></p>
[QUOTE="HFS, post: 2762342, member: 8862"] I can tell you this. If you do the "quick soak" where you boil the beans for two minutes, then let 'em sit for a hour before cooking. They seem to cook a bit quicker, but also the soup or juice isn't as thick as if you soaked the beans overnight. When you dump out the water from the quick soak, it just smells like you're pouring out a lot of the starch. **This may not be true, but it smells like starchy water you're pouring out.** Directions -- Sort and rinse one pound of pinto beans. Put 6 - 8 cups of water in the pot and when it starts getting hot, pour the beans in. When you see the very first signs of boiling, start timing. Take the beans off the heat after two minutes and slap a lid on the pot. Wait one hour. Pour out water and rinse beans. Put beans in pot with enough fresh, hot water to cover. I like to put underneath the beans one big onion chopped, about 1.5 teaspoons red pepper flakes and maybe a pound of cut up cajun sausage. [Not the Johnsonville brand. YMMV.] Get beans to boil, then cut down to simmer. Cook with lid slightly tilted, stirring occasionally, for 2 - 3 hours until done. May need to add more water. If there's too much water, at the end I scoop that out and have it in a bowl with some cornbread just for quality assurance purposes. [/QUOTE]
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Beans and Cornbread Recipe.........
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