PREPARING DRY BEANS

You are making a recipe and you aren't quite sure what is the best way to prepare the dry beans.

If you are using dry beans or whole dry peas, they will need to be soaked before cooking. If you are cooking split peas or lentils, they don't require a presoak.

When you start preparing you will want to dump the contents of your bag of beans into a large bowl and pick out any rocks.

I then fill the bowl with water and pick out any pieces that float to the surface.

To presoak, read the package that your beans came in. It will give you measurements for the water to bean ratio for the particular kind that you are using.

Place the specified amount of water and beans into a large pot. Bring just to a boil. Reduce the heat and simmer for 2 to 3 minutes. Remove from the heat and let stand 1 hour.

If you prefer the over night method, simply place the beans and water in a pot and let sit covered overnight.

In both cases, drain off the liquid that the beans soaked in and discard.

Your beans are now ready for use.

SPRUCED UP BAKED BEANS

The next time that you are making baked beans from a can, try this little twist to make your beans a little tastier.

Empty a 1lb (16oz) can of beans into a saucepan and place over Med-High heat.

Add 1 tablespoon of Molases and 2 tablespoons of Brown Sugar.

Just when beans come to a bubble, stir until all ingredients are combined and reduce heat to Medium Low.

Continue to simmer for at least 5 minutes or until dinner is ready, keeping the stirring to a minimum.