Mine were old so they took over an hour to soften, but they came out really nice. The seasoning was so good and it worked really well in a soup i made.
We are glad you like this recipe! please don't forget to visit our website to see more simple recipes like this one. Have a great day! www.cookforyourlife.org
I’m glad I found it. My mother always cooked it when I was young. It’s my favorite white beans soup but sometimes she added ham. It was good. It’s not my favorite ham. I rather without ham. It’s no matter to me. Both are still good.
No salt, or acid (lemon juice) because that will make the beans go hard. And you MUST boil the beans hard for 10 minutes to remove toxins (poisons) and then simmer until cooked. Usually for white beans 40-80 minutes.
@@lizardas this is a controversial subject for bean cookers. I'm a no-salt kinda gal as that's how my mom taught me. I add it in the last 10 minutes of cooking or so when the beans are just soft to finish them.
The long cooking of the beans will remove the toxins. One thing is for sure, you shouldn't eat dried beans that you've soaked without cooking them first!
A slotted spoon is the standard way to remove the scum. I think the problem here is the beans in the water are very close to the top of the pot, which means the scum doesn't have any room to gather and float.
No. You don't need to. If the skins bother you, after you've soaked the beans, put them in clean water and very gently rub between your hands until the skins float off.
I tried everything with white and brown beans. I gave up. The dried beans cannot be used, even after a week soaking they feel raw. Conserved beans in pots and cans taste terrible. No beans for me anymore, sorry.
Hi Johana, these are basic beans you can make to add to soups and stews. I put in whole garlic and rosemary to flavor the broth and bring out the creamy flavor of the beans. I only add salt at the end. I use these beans with quick tomato sauce, and with their broth in stews and soups. And they freeze well.
We always recommend that you buy dried beans from stores with a lot of foot traffic. That way you can be sure there is regular turnover of the store's merchandize
You are absolutely RIGHT! My grandmother was raised most of her life on her pa's farm in the South and she ate beans every day. Her family grew them on their farm and NEVER did she cook beans ONLY for 20 min. White beans are to cook for at least 2 hours or more! 20 Minutes!!!??? What???? I'm so shocked & surprised at the chef and her cooking of beans. Wow.
Thank you! I'm currently cooking white beans. The next time I cook them, I will try adding a bit of olive oil and rosemary and garlic.
love your cooking
Love it. Thank you so much. I enjoy the simplicity that I can then build upon. 😍🙏🏽
Good job. I am going to give it a try right now.
Mine were old so they took over an hour to soften, but they came out really nice. The seasoning was so good and it worked really well in a soup i made.
We are glad you like this recipe! please don't forget to visit our website to see more simple recipes like this one. Have a great day! www.cookforyourlife.org
I’m glad I found it. My mother always cooked it when I was young. It’s my favorite white beans soup but sometimes she added ham. It was good. It’s not my favorite ham. I rather without ham. It’s no matter to me. Both are still good.
Tami like you I don’t use ham in my beans- the herbs I put in add lots of great flavor.
Cook For Your LIFE Hi, Oh okay thank you for the tips. Have a great day!
Thank you for this. Got my white beans cookin!
Awesome!
Me too!
You made that look so easy will make some tomorrow thanks for your Video.
Hi Daniel, we are glad you liked it! For more recipes please check our website www.cookforyourlife.org
Thanks madam, God bless you x
Do white beans have any flavor?
Goood job 🥰
No salt, or acid (lemon juice) because that will make the beans go hard. And you MUST boil the beans hard for 10 minutes to remove toxins (poisons) and then simmer until cooked. Usually for white beans 40-80 minutes.
New testing shows that salt is actually helpful in cooking beans, as it softens the skins and prevents bursting.
@@lizardas this is a controversial subject for bean cookers. I'm a no-salt kinda gal as that's how my mom taught me. I add it in the last 10 minutes of cooking or so when the beans are just soft to finish them.
The long cooking of the beans will remove the toxins. One thing is for sure, you shouldn't eat dried beans that you've soaked without cooking them first!
@@lizardas Sorry, but is that from the new testing people that shows that Smoking 40 Marlboro a day is good for your lungs?
@@darranbeal5947 Why, yes, it is. Especially if you throw those 40 cigarette butts in your pot of beans.
I like your jazzy music in the background.
Might get the foam off better with a spoon without slots
A slotted spoon is the standard way to remove the scum.
I think the problem here is the beans in the water are very close to the top of the pot, which means the scum doesn't have any room to gather and float.
I use a strainer type skimmer. Works like a dream. Not slotted
Soak them in cold or warm water
Soak in cold water overnight or at least 6 hours.
cold
Looks yummy 😋 new sub 👍
Don't you remove the tough plastic-like seed covering? How to?
No. You don't need to. If the skins bother you, after you've soaked the beans, put them in clean water and very gently rub between your hands until the skins float off.
When to salt?
Towards the end when they're just soft.
Isn't socking the white beans for 48 hours better for removing its anti nutriants?
I'm currently cooking white beans I had soaked for 3 days.
I tried everything with white and brown beans. I gave up. The dried beans cannot be used, even after a week soaking they feel raw. Conserved beans in pots and cans taste terrible. No beans for me anymore, sorry.
I'm sorry to read this. Don't give up! Keep trying and experimenting with soak and cook times.
Soo the salt? Pepper? Spices ?? Where’s the flavor ?
Hi Johana,
these are basic beans you can make to add to soups and stews. I put in whole garlic and rosemary to flavor the broth and bring out the creamy flavor of the beans. I only add salt at the end. I use these beans with quick tomato sauce, and with their broth in stews and soups. And they freeze well.
This beans is not cook. Raw white beans.... ohhh my God.
Maybe the ones you have are old - this can stop the beans from softening
We always recommend that you buy dried beans from stores with a lot of foot traffic. That way you can be sure there is regular turnover of the store's merchandize
You are absolutely RIGHT! My grandmother was raised most of her life on her pa's farm in the South and she ate beans every day. Her family grew them on their farm and NEVER did she cook beans ONLY for 20 min. White beans are to cook for at least 2 hours or more! 20 Minutes!!!??? What???? I'm so shocked & surprised at the chef and her cooking of beans. Wow.
@andreiagomes
طريقتكم بايخة
nice recipe, but a lot of farting!! how can i stop?
Usually more garlic helps
😂
soaking is a myth