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Tips On Cooking Navy Beans






























If you haven't had much success in cooking navy beans or any dry bean, especially for bean soup. Here are a few tips. Cooking navy beans is easy. Here are a few tips.

Tip #1 BUY FRESH DRIED BEANS
Always check the date on the package of beans. Some beans have been sitting on store shelves too long. This is one of the main factors as to why beans take an eternity to "cook until tender". The fresher the beans, the less time it takes to cook them. If the beans are not dated, carefully note the color. If beans are a dark grey color, their usually pretty old. Fresh beans are typically a bright white color. 

Tip #2 ADD INGREDIENTS AT THE PROPER TIME
The salt and acids in ingredients like lemon juice, vinegar, or tomatoes lengthens the cooking time of beans and can impair the softening process. 
DO NOT add salt, while cooking beans. Adding salt while cooking can toughen beans. Add them near the end of cooking when the beans are almost tender. 

Tip #3 SIMMER
Once the beans come to a boil, reduce to a simmer. Always simmer beans. A hard rolling boil will cause the skin to split.

Tip #4 KEEP BEANS COVERED WITH WATER
Water or other liquid is needed to soften the beans as they cook. There must be enough liquid to keep the beans covered so they will cook uniformly. Any beans not covered during cooking will dry out and be inedible.