H O W
T O
C O O K
beans
V A R I E T I E S
Dark red kidney beans. Great in soups,
casseroles, chili and salads. They are a popular
choice among Ontario and Quebec farmers.
Light red kidney beans. These are maroon and
kidney-shaped. Because of their texture, these
beans are great in salads, casseroles and Mexi-
can-style recipes.
White or pea beans. Also known as navy beans,
white beans are the most popular edible bean
crop grown in Ontario and are often used in
soups, salads and baked bean dishes. Most of
these are exported to the United Kingdom for
baked beans. The rest are sold domestically.
White beans have been grown in Ontario since
the early 1900s.
Black turtle beans. Also known as black beans or
pretos, these have a nutlike flavour and are very
popular in Caribbean, Mexican and South
American cuisine. Ontario black beans mainly
head to Mexico.
How to Cook Beans
Canned beans D ry b e a n s
Open the can of beans, place beans in a
colander to drain and rinse. Stir into your
favourite meal. It's just that easy! Always soak dry beans before cooking to replace moisture.
Use 3 cups (750 mL) of water for each cup (250 mL) of
sorted and rinsed beans. Then follow one of these methods:
Quick soak: Bring water and beans to a boil, cover and
boil for 2 minutes. Remove f rom heat and let stand 1 hour.
Drain.
Microwave soak: Combine 3 cups (750 mL) of hot water and
1 cup (250 mL) of dry beans in a 4 qt (4 L) microwaveable
casserole dish. Cover and microwave on HIGH (100%) power
for 15 minutes or until boiling. Let stand 1 hour. Drain.
To cook: In a large saucepan combine soaked beans and
water. Cover and bring to a full boil. Reduce heat and
simmer until fork tender, about 45–60 minutes.
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