I'm trying to find a good book or tutorial on how to make beans submit to my flavourings.
I usually use dry beans since they keep well and don't have a weird tin flavour. I'll soak them for hours or whatever generally comes up on a google search (for example, right now I am working with black eyed peas and I boiled them for a few minutes then let them sit for 90 minutes before cooking them in broth for an hour).
I'm having a hard time getting beans to pick up flavour. I heard once that salt is very bad in the beginning of the cooking process because the beans will harden or something. But I really don't know and I don't have any experience with bean techniques.
Could anyone point me in the right direction? Beans and legumes are incredibly healthy, affordable and versatile.I just need to figure out how to cook them properly.
Thanks
I usually use dry beans since they keep well and don't have a weird tin flavour. I'll soak them for hours or whatever generally comes up on a google search (for example, right now I am working with black eyed peas and I boiled them for a few minutes then let them sit for 90 minutes before cooking them in broth for an hour).
I'm having a hard time getting beans to pick up flavour. I heard once that salt is very bad in the beginning of the cooking process because the beans will harden or something. But I really don't know and I don't have any experience with bean techniques.
Could anyone point me in the right direction? Beans and legumes are incredibly healthy, affordable and versatile.I just need to figure out how to cook them properly.
Thanks