Recipes: Dry Beans

So current shares are receiving none other than the gorgeous (and don't forget delicious) dry italian (or cranberry-like style) bush shell bean variety named Tongue of Fire.  It is always so sad when the beautifully marked beans lose the definition of those markings when cooked but this bean makes up for it with its versatility.  In addition to follow a basic pinto style recipe below (although note they will taste different than pinto beans) you can also do things like use this beans when cooked in place of some (or all) of your chicpeas for your favorite hummus recipe (seriously, try it).

Basic Dry Bean Instructions/Recipe

For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours.  For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour (Note: if you've added beans to boiling water and let stand but now there will be a delay in when you will cook them e.g. you will cook them the next day, place in fridge until you continue cooking).  In cooking, you can use the same water.  Cover and simmer slowly in water until beans are tender, about 1-2 hours.  Add more water if necessary. Season with salt, pepper, onion, garlic, or any seasonings to taste.

Note: To keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water.  Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as these are acidic and delay softening.