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The old-fashioned October beans -- also called "shell", "speckled cranberry", or “borlotti” beans -- your grandmother used to make were probably flavored with salt pork or ham hocks. They were delicious, but the added, fatty pork detracted from the wholesome, natural goodness of these healthful legumes.
Southerners can grow and enjoy young October beans in the pod from the farmers market, but they are readily available in grocery stores as dried, shell beans. Time is the most important ingredient in preparing a crock pot full of low-calorie, high carbohydrate fresh cranberry beans.
1. Place dried beans in a colander
Place dried beans in a colander and sort through them. Remove rocks and debris; rinse the dried cranberry beans thoroughly. Drain and place the beans in a large cooking pot.
2. Fill pot with cold tap water at a level 2 inches
Fill pot with cold tap water at a level 2 inches above top of beans. Cover the pot and cook the beans on the stove at medium-high heat until the water is boiling rapidly. Turn off the burner; remove the pot from the heat. Allow the beans to soak for one hour.
3. Uncover the pot and remove any floating beans
Uncover the pot and remove any floating beans. Drain the beans in a colander and rinse them, again, with cold water. Rinse the cooking pot before replacing the beans.
4. Add enough so that the liquid is 2 inches above the beans
Add enough cups of water and/or chicken broth so that the liquid is 2 inches above the beans. If desired, saute chopped onions and diced celery in extra virgin olive oil on medium heat and add them to the beans. Flavor the beans with pepper or red pepper flakes, cloves of garlic, and other seasonings of your choice; do not add salt yet.
5. Bring Pot to Boil
Place the pot on the stovetop and bring the water to rapid boil at medium-high heat. Turn the heat to low and simmer the beans from one to two hours until they are tender, adding salt during the final 10 minutes of cooking time. Turn off the burner and let the beans cool until they are ready to serve. Total time prepping and cooking should be around three hours.
For a medley, try adding kidney beans, pinto beans, or black beans to your recipe.
A 16-oz. bag of dried beans yields 12 to 13 1/4 cups.
Cooking beans in hard water toughens them; add a pinch of baking soda to the water to soften the water and the beans.
Dried beans don't last forever. Cook them within a year of purchase.
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- A 16-oz. bag of dried beans yields 12 to 13 1/4 cups.
- Cooking beans in hard water toughens them; add a pinch of baking soda to the water to soften the water and the beans.
- Dried beans don't last forever. Cook them within a year of purchase.
Rae Casto began writing professionally in 1982. She writes on a variety of topics including health, nutrition, art and culture for various websites. Casto holds a Bachelor of Arts in psychology and art from Guilford College and a Master of Public Administration in health administration from the University of North Carolina at Pembroke.
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