OK all you amazing chefs, can you help me out? I decided last night to soak some black beans overnight, not sure what I was going to do with them. Got online this am looking for some good soup recipes and found all of them called for canned black beans.
Anyone have a good recipe with fresh beans? Or any hints on how to alter a recipe from canned to fresh?
Or any hints on how to alter a recipe from canned to fresh?
After you have soaked the dry beans you should be able to just use them instead of canned. But taste them first; you may want to cook them in water for a bit to soften them up if they are too firm. Personally, I like them firm instead of all mushy.
Cook the soaked beans with 1/2 an onion, 1/2 a carrot, 1/2 a celery stalk, a bay leaf, and 2 garlic cloves until they're tender, about 1-1.5 hours. Then drain them and proceed with the recipes using canned black beans.