Snow Cap Beans (520g)

Haricots Snow Cap / USA
Snowcap beans retain their striking colours and patterns when cooked and have a pleasantly dense potato-like texture. Like all dried beans, snowcap beans must be pre-soaked, boiled in fresh water for ten minutes and then cooked slowly until tender. This cooking method is important beans contain toxins which may concentrate in the soaking water and which are only destroyed in the beans themselves through being held at 100C for 10 minutes To quick-soak, add rinsed and picked through beans to boiling water. Return to a boil and boil for two minutes. Remove from the heat and soak for one hour. To cook, add the drained beans to fresh boiling water. Return to a boil, boil for ten minutes. Lower the heat and simmer until tender. Salt toughens the skin of beans adding it at the beginning results in tough beans; not adding until the end results in mushy and under seasoned beans; adding it partway through the cooking process results in properly seasoned beans that are tender but still hold together. Mexicans often add epazote when cooking beans the unique flavour and fragrance of epazote is complementary & the herb prevents flatulence. In Asia, kombu (kelp) is used for the same reasons.
SKU: 000897B
In Stock
SKU: 000897B
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