Brown beans are characterized by an exceptionally soft , butter-like texture and are a type of kidney bean, native to Africa. Although brown beans are named after their chocolaty color, they are also available in other hues and colors, such as pink and speckled varieties. Cooking brown beans is often included in American and Scandinavian cuisine due to their nutty, sweet, mild taste. Brown beans are ideally used in soups and stews. For brown beans to retain their freshness, they should be stored in a cool, dry place with minimal air.
Instructions
1. Take 2 cups of beans, or the amount you want to cook.
2. Pick through the beans looking for, and removing, any stones, discolored beans, rocks and other materials.
3. Take three times water as the amount of beans, in this case, measure out 6 cups.
4. Put the beans in a pot and pour the measured water over it. Cover with a lid and let it sit for 8 hours to 10 hours overnight.
5. Drain and rinse the beans.
6. Take the rinsed beans and put them in a saucepan over mild heat. Add three times the water as the amount of brown beans, 6 cups in this case.
7. Add seasonings to the mixture of water and beans and cover with a lid.
8. Bring the mixture to a boil in the saucepan, then reduce the heat.
9. Let the brown beans simmer under a lid until they become tender, about 45 minutes to an hour.
10. Use the cooked brown beans with rice or salad, or as a side dish with a steak.
Tags: brown beans, cups beans, this case, three times, three times water
