Pairing and preparing and beans and grains

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Ingredients

Quantity Ingredient

Directions

When pairing beans and grains, consider contrasting and complementary characteristics. For example, grains like spelt and Kamut are large and chewy and provide a nice contrast to lentils, which are small and firm. Use two or more kinds of beans for visual effect. If you have an ingredient that isn't exactly what's called for ÄÄ say red beans rather than black ones or barley rather than wheat berries ÄÄ improvise.

To prepare dried beans and grains, sort through them, picking out any stones, chaff or broken beans. Rinse thoroughly to wash off any dust.

Most dried beans should be soaked before cooking (split peas and lentils are exceptions). Soaking returns moisture to the beans, softens them, prevents their skins from splitting, and reduces cooking time. It also draws out the indigestible sugars that cause intestinal gas. Do not add salt to the soaking liquid. It toughens the beans.

Soak sturdy whole grains such as spelt, Kamut and wheat berries to speed up cooking time.

Cook more beans and grains than you need for one recipe. You can refrigerate leftovers in a tightly covered container for about 4 days and freeze them for up to 6 months.

Food and Wine January 1995

Submitted By DIANE LAZARUS On 01-25-95

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