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Bean, glorious beans: some facts and tips, including cooking and storing

03/03/2014 09:00 EST | Updated 05/03/2014 05:59 EDT
Here are some more facts about beans:

There are many varieties, shapes and colours of beans or pulses, as they're collectively known, including lentils and chickpeas.

Boiling can cause skins to split, so simmer beans gently.

Cook beans until just tender if they are to be cooked again in a recipe (they will double or triple in size).

500 ml (2 cups) dried beans is equal to 1.25 to 1.375 l (5 to 5 1/2 cups) cooked.

454 g (1 lb) dry beans is equal to 500 ml (2 cups) dry beans.

Cooked beans can be kept four or five days covered and in the fridge and up to six months when frozen in airtight freezer containers.

Stored dry beans are best used within one year because they lose moisture over time and take longer to soak and cook.

Dry beans should be stored in a dry, airtight container at room temperature and not in the fridge.

Bean flour is gluten-free.

Canned beans in water or sauce are already cooked and therefore only need to be reheated.

Source: Ontario Bean Growers, ontariobeans.on.ca.

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