UPC: 024182021059 Total Weight: 1.31 lbs (0.59 kg)
Package Format: 16 oz
Notes: Macrobiotic, organic, non-GMO verified and certified kosher pareve. 1/2 Cup raw beans equals approximately 1 1/2 cups cooked.
Sorting: Before soaking and cooking, hand sort the beans and remove any foreign matter.
Soaking: Wash and rinse, place in a bowl, cover with 3 inches of cold water and soak for six to eight hours or overnight. Drain, water your plants with the soaking water and rinse again.
Place in a pot with 3 inches of water, bring to a boil, turn off flame and let sit for 1 1/2 hours. Discard soaking water.
Boiling: Place 3 cups of cold water per 1 cup soaked beans in a heavy pot. Bring to a boil, boil uncovered for about 10 minutes, skim off and discard any foam that rises. Your favorite vegetables and spices can be added at this point if desired. In addition we recommend adding a 1-inch strip of kombu sea vegetable for each cup of dried beans to help soften and accentuate flavor. Do not add sea salt until 80 percent done. Salt added at the beginning of cooking prevents beans from fully softening. Reduce the flame, cover and simmer over medium-low heat for about 1 hour and 15 minutes, adding more water just to cover if needed. When 80 percent done, season with about 1/8 to 1/4 tsp sea salt. Cover and simmer for several more minutes or until tender.
Pressure Cooking: Wash and soak beans as directed. Place beans in cooker, add 2 to 2 1/2 cups of water for each cup of soaked beans. If making soup, add 3 to 4 cups water per cup of beans. Add all seasonings and vegetables except sea salt at the start of cooking. Cover the cooker and bring up to pressure. Reduce the flame to medium-low. Cooking times vary depending on the type of pressure cooker. Please follow your pressure cooker's suggested time. When done remove from heat and allow the pressure to come down. When all pressure has been released, remove the lid. Add sea salt and simmer uncovered for another 10 minutes.
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