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Cooking Tips
• Be sure to check all beans before rinsing or soaking. Remove beans with shriveled or broken skins or the occasional pebble.
• For every 1 cup (250 mL) of beans, soak with 3 cups (750 ML) water.
• Always discard the soaking water and rinse beans well. This washes away the carbohydrates and sugars that cause most gas.
• Make sure your pot is big enough as beans double or triple in size during cooking.
• To prevent foaming, add 1 teaspoon (5 mL) of oil to the cooking water.
• Always cook beans slowly and thoroughly.
 
Long Soak:
Let stand 12 hours or overnight.
Quick Soak:
Bring beans and water to a boil in a saucepan. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Microwave Soak:
Combine beans in microwaveable dish. Cover and microwave on high for 10-15 minutes. Let stand for 1 hour.
 
 
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