set HyperTextList = [] set VideoList = [] @ DRIED BEANS Dried white beans and flageolet beans are cooked in a similar fashion. DonÕt soak the beans, this procedure should be banned as it starts off the fermentation of the starch contained in the beans which is the source of all complaints made about pulses. The cooking process is done in 2 stages. Place the beans in a large pot, in 8 inches of water, cover and slowly bring to a boil (this should take about 45 minutes). As soon as boiling point is reached, turn off the stove and leave until warm, the beans will double in volume. Drain, throw the cooking water away, place the beans back into the pot, generously covering them with boiling water. Add the seasonings and the vegetables, season with salt and cover. Bring to a boil, lower the heat and simmer for about 1 1/4 hours (depending on the quality of the beans) until completely cooked. This method prevents the dried beans from bursting, they are then ready to be prepared in any fashion. @ 1 lb dried beans 1 bouquet garni 1 celery stalk 1 onion studded with 1 clove 1 clove garlic, salt 2 small carrots @ 10 mn @ 135 mn @ @ Ile-de-France @ Vegetables @ @ Bourgueil @