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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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__Making Beans Easier to Digest |
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Print this Recipe Although it is not the Mexican way, some people prefer to soak beans and discard the water before cooking to make them easier to digest. To soak beans, cover with 2 inches of water. Boil gently about 5 to 8 minutes. Cover and set aside to soak 2 to 4 hours. Drain, and add fresh water to cover by 2 inches and cook as instructed in the bean recipes. If you do throw out the soaking water, be aware that some of the nutrition contained in the beans will be lost. Black beans, in particular, will also lose some of their wonderful black color. In some regions where epazote is used to cook black beans, it is said that the herb has properties that help reduce the "gassy" effects of beans. There are also consumer products sold here in markets and drug stores, such as Beano, that may help make beans easier to digest. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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