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Beans Split Peas And Lentils

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How to Cook Dry Beans Inspect dry beans and remove dirt, rocks, and damaged beans. Wash beans and soak in cold water before cooking. Use a pot large enough to allow beans to expand 2½ times. Do not add acid ingredients (tomatoes, lemon juice, vinegar, ketchup, etc.) or salt until the end of the cooking time. Choose either the overnight soak or the quick soak method. Overnight Soak: For each pound of dry beans, add 6 cups of cold water. Cover and let stand overnight, or at least 6 to 8 hours, in the refrigerator. Drain, rinse, and add enough water to cover. Quick Soak: For each pound of dry beans, add 6 to 8 cups of hot water. Bring to a boil and let boil 2 minutes. Remove from heat, cover, and set aside for an hour. Drain, rinse, and add enough water to cover.

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