VCE: Tips For Making Bean Soups

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Here is an example of some of the instructions Madison gives:

 

* Exported from MasterCook *

 

Tips For Making Bean Soups

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 222

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

CLEANING; Always sort through beans and lentils and remove any little

stones, clumps of earth, chaff, and so on. Even a tiny stone can crack a

tooth.

 

SOAKING: When you're not using a pressure cooker, soaking the beans

shortens the cooking time considerably. Soak them from 4 hours to

overnight, or cover them with cold water, bring it to a boil, then turn off

the heat and soak for 1 hour. In very hot weather, put soaking beans in

the refrigerator.

 

COOKING: After draining the beans, cover with plenty of fresh water and

bring to a boil. During the first 10 minutes a scum may form on the

surface. Simply skim it off.

 

SALTING: Don't add salt or acid until the beans have already begun to

soften. (Lentils and split peas needn't be soaked, and salt can be added

at the beginning.)

 

PURÉEING: To give bean soups a thicker consistency, purée all or just a

portion of the beans.

 

GARNISHING: Croutons, extra virgin olive oil, herb and olive purées, and

herb butters are all excellent garnishes for bean soups. Cooked pasta adds

texture and interest as do greens of all kinds.

 

STORING: Beans sour more quickly than other foods, but a bean soup will

keep 4 to 6 days in the refrigerator. To reheat, bring the soup to a full

boil. Give it a sniff. If it's spoiled, you'll notice the slightly sour

scent of fermentation.

 

ADDING GRAINS: Wheat berries and other large grains take about 2 hours to

cook on top of the stove or 30 minutes in the pressure cooker. Brown rice,

wehani, and wild rice take 35 to 45 minutes on the stove. Tiny grains,

like amaranth and quinoa, cook in only 15 to 20 minutes and can be cooked

directly in the soup.

 

 

 

 

 

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