90 Minute No Soak Beans Recipes
90 MINUTE, NO SOAK BEANS
I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like!
Provided by smellyvegetarian
Categories Beans
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 250.
- Dump the beans into a large dutch oven or pot with tight fitting lid. Pick out any broken pieces. Add the salt, if using.
- Top with enough water to cover the beans by an inch and a half.
- Bring pot to a boil.
- Cover the pot and set in the oven. Cook for 75 minutes.
- About 45 minutes in, check the beans and add water if needed.
Nutrition Facts :
PINTO OR BLACK BEANS--NO SOAK RECIPE
I use for rice dishes, refried beans, salads, burritos, tacos, dips, salsa, chips, and quesadillas. The spice mixture makes and excellent rub for meats--pork, beef, or chicken. After applying meat rub, please cover and put in refrigerator for 4 hours. . Please do not soak the beans ahead of time. The spices are absorbed during the cooking process. Recipe takes about 3 to 4 hours. Black beans cook faster than pinto beans.
Provided by dhardie
Categories Black Beans
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Check out the beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans will float. Pick beans for bad beans again.
- Make the spice recipe as listed above. Store in dark place in a jar for later use.
- Do not presoak beans. Add 2 tablespoons spice mixture, 2 tablespoons vegetable oil, and water to cover one lb beans in a saucer pan. Bring to slow boil. Simmer. Keep beans just covered. Check water every 30 minutes and stir beans to keep beans covered. Add 1/2 cup of water as required. This is very important to keep beans barely covered with water. Beans will be done in 3 to 4 hours. The secret to this recipe is keep the beans just covered with water and slowly simmer. Flavor of spices will be absorbed into beans.
Nutrition Facts : Calories 128.5, Fat 9.5, SaturatedFat 1.3, Sodium 12313.5, Carbohydrate 12.2, Fiber 4.9, Sugar 1.8, Protein 3
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