Dried beans add a lot to soup. They are full of protein and they add a nice creamy texture. You can use canned ones if you are in a hurry, but they tend to get a bit mushy in the soup. They also tend to lose a little of their flavor. Using dried ones is the best way to add this delicious ingredient to your soup.
There are many types of dried beans to choose from. Red kidney and pinto are the types often chosen for chili. Black beans are used in many Mexican recipes. Navy and great northern are white and are usually used in soups made with ham or smoked pork hocks. Kinds from Asia include the red adzuki that is used in everything from main dishes to desserts.
Dried beans are arguably one of the best values in the grocery store. A single pound of dried beans will make six cups of cooked ones. If you have never cooked with them before, they can be a little intimidating. All you really need to do is rehydrate them before adding them to your soup.
There are two ways you can rehydrate them. Soaking your beans will help remove some of the normal substances within them that cause gas. Removing this gas helps you digest them. The easiest way to rehydrate them is to soak them overnight. All you need to do is put them inside a pot and cover them with cold water. Make sure the water is around four inches above the level of the beans. Drain the water off before adding your beans to your recipe.
The second method is faster. Put your beans in the pot and add cold water. Be sure not to salt the water… this will make the bean skins tough. Let the water come to a boil and let it cook for a couple minutes. Turn the heat off and let them soak in the covered pot for around an hour. Drain the water before using them.
Rehydrated they can be used in many different recipes. Try adding them to a tasty Mexican chicken soup. Black beans would suit this recipe perfectly! It will add additional protein to your soup, too.
Once you have cooked with dried beans, you will see how useful they are. They add flavor and texture to any dish you put them in, including soup. You can also prepare a large pot of them at once. Any that are not being used you can freeze until next time, which will save you time. All you need to do is thaw a cup of them whenever you need them.
When you use your frozen beans, be sure you allow them time to finish cooking. Add them to your soup or other recipe at least 30 to 40 minutes before serving. This will give them enough time to become soft and delicious without becoming mushy.
Our chicken soup with rice is one of the alternative chicken soup recipes we have which includes many international soups and stew recipes. We’re more than just noodles at ChickenNoodleSoups.com we are chicken soup, stews and information.