![]() ![]() Stir regularly to dissolve sugar, and simmer it to your desired consistency. As a result, I gain some extra bean liquor good for making a sweet soup.įor a chunky paste: Mix in sugar while there is about one ten of liquid left. A trick I often employ to avoid frequent checking is to add more water and to leave the cover ajar. You may also want to check it out occasionally to make sure there is no spilling and the liquid does not dry out. It shall take you about 1 1/2 hours (my cast iron does it slightly less than that). Reduce to low heat and simmer until one-tenth of the liquid remains. In a heavy bottom pot, add beans, salt, and water, bring them to a boil. With several cups of boiling water, briefly blanch the beans for about a minute. Cover beans by a couple centimeters of water and soak them for several hours (no less than 2 hours or per package directions). Rinse red beans sort out the bad ones – those discolored or float to the water surface.
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