I've always used canned beans for my recipe (Jimmer Beans posted in Vegetables recipes) but I'm switching to dried.
The question I have is after soaking the beans should I cook each variety separately to make sure they're all done right?
I've got black, pinto, red, small white, large white and garbanzo's soaking. Do different varieties take different lengths of time to cook?
I'm worried that if I cook them together some will be done/overcooked while others will still be uncooked/crunchy.
Any dried bean cooking experts out there???
Sous-chef XJ
The question I have is after soaking the beans should I cook each variety separately to make sure they're all done right?
I've got black, pinto, red, small white, large white and garbanzo's soaking. Do different varieties take different lengths of time to cook?
I'm worried that if I cook them together some will be done/overcooked while others will still be uncooked/crunchy.
Any dried bean cooking experts out there???
Sous-chef XJ
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