Beans: the Traditional Shocking Method of Cooking

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Beans: the Traditional Shocking Method of Cooking

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 250

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Info/Tips

 

Amount Measure Ingredient -- Preparation Method

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This method of boiling is used throughout the Orient and in many

traditional societies. It is the method I most prefer. Put the soaked

beans in a cast-iron pot, and 2 ½ cups water per cup of beans. Leave the

pot uncovered to start and cook slowly over low heat until the water

boils. Allow the water to bubble for a few minutes but do not let it boil

strongly.

 

Then put a small lid on top of the beans that fits down inside the pot. In

Japan we had light wooden lids for this purpose but a metal one also will

do, just so the pot is not tightly covered. The drop top keeps the beans

from jumping around and lessens their cooking time. As the beans cook over

the low heat, they will expand in size and the lid will jiggle as the water

comes back to a boil. At this time, remove the lid and gently add just

enough cold water down the side to stop the boiling. Put the lid back on.

 

Continue to add cold water in this way each time the liquid boils until

beans are about 80 percent cooked (see the chart below for approximate

times). At this point, add ¼ teaspoon of sea salt per cup of uncooked

beans or other seasoning. After seasoning the beans, remove the cover, and

cook until done, adding more cold water when necessary. When the beans are

soft, turn up the heat to boil off any excess liquid. The result should be

perfect beans, smooth, delicious, and easy to digest. The long, slow

cooking, low heat, and alternations of hot and cold water will bring out

the beans' natural taste better than any other method.

 

Soft Beans (green lentils, red lentils, mung beans, split). No soaking

time. Add seasoning after 45 to 50 minutes. Total cooking time: 1 hour.

 

Medium Beans (small, light azuki, pinto, kidney, navy, lima, black, turtle,

and other medium-sized beans). Soaking time: 2 to 4 hours. Add seasoning

after 1 ½ to 1 ¾ hours. Total cooking time: 2 hours.

 

Hard Beans (big, dark azuki, chick-peas, black, white, and yellow soybeans,

and other hard beans). Soaking time: 6 to 8 hours. Add seasoning after 3

¼ to 3 ½ hours. Total cooking time: 4 hours.

 

Times are approximate and may vary according to climate, soil conditions,

altitude, etc. Soaking times are using cold water. For soaking with hot

water and a pinch of salt, soaking time may be reduced about 25 percent.

 

 

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