Part 10 (1/2)

four-grain flakes YIELD: About 5 cups (ten 1-cup cooked servings)1 cup rolled (old-fas.h.i.+oned) oats (not quick-cooking)1 cup wheat flakes1 cup rye flakes1 cup barley flakes1 cup minced dried apple1 tablespoon apple pie spice In a large bowl, combine all the ingredients; mix well. Store in a covered container or plastic bag at room temperature.

your own old-fas.h.i.+oned granola This is Beth's friend Dan Snow's famous granola. He got the recipe from a friend he met at a pottery workshop, who brought it to a potluck buffet. The group all ate big bowls doused with cold milk for dessert. After that, it was often a welcome and coveted gift in an old wide-mouth peanut b.u.t.ter jar. Luckily, Beth got the recipe from him, handwritten and stuck to the side of the kitchen shelf with a thumbtack, and is now giving it to you. The secret to making excellent granola is to use very fresh, high-quality rolled oats and brans. This recipe makes a big batch, so store it in an airtight plastic container or jars.

YIELD: About 14 cupsDRY INGREDIENTS6 cups (1 pound) rolled (old-fas.h.i.+oned) oats (not quick-cooking)1 cups sh.e.l.led sunflower seeds1 cup ( pound) wheat bran1 cup ( pound) wheat germ1 cup ( pound) oat bran1 cup instant nonfat dry milk1 cup almonds or other nuts, chopped or slivered1 cup unsweetened shredded coconut cup sesame seeds1 tablespoon ground cinnamonWET INGREDIENTS1 cup mild honey1 cup cold-pressed canola oil1 tablespoon pure vanilla extract1 teaspoon pure almond extract1 cups raisins, dried currants, or dried cherries1 cups dried apricots or other favorite dried fruit, such as figs, chopped 1. Preheat the oven to 250F. Line 2 large baking sheets with aluminum foil or parchment paper. Set aside.

2. In a large bowl, combine all the dry ingredients and stir well. In a medium-size bowl, combine the wet ingredients and beat with a small whisk. Combine the wet and dry ingredients; stir until evenly moistened.

3. Spread the mixture evenly over the baking sheets. Bake on the center rack, stirring every 20 to 25 minutes with a spatula for even toasting, until pale golden and dry, about 1 hour. When done, the granola will slide off the spatula and be a very light color. Do not let it brown, as the granola continues to cook while cooling and will become too strongly flavored.

4. While hot, stir the raisins and apricots into the granola on the baking sheets and place the sheets on wire racks to cool completely. The mixture will become crisp as it cools. Transfer to a tightly covered container and store in the refrigerator indefinitely.

triple-oat granola with dried cranberries This is a dark amber, deep-flavored, lowfat cereal. It is as good hot as it is cold.

YIELD: About 9 cupsDRY INGREDIENTS3 cups ( pound) rolled (old-fas.h.i.+oned) oats (not quick-cooking)3 cups ( pound) quick-cooking Irish oats1 cup sh.e.l.led sunflower seeds cup oat branWET INGREDIENTS cup mild honey cup pure maple syrup cup water cup firmly packed light brown sugar cup cold-pressed canola oil1 cup ( pound) honey-toasted wheat germ1 cups dried cranberries 1. Preheat the oven to 325F. Line 2 large baking sheets with aluminum foil or parchment paper. Set aside.

2. In a large bowl, combine all the dry ingredients and mix well. In a small saucepan, combine all the wet ingredients and bring to a gentle boil. Pour the hot mixture over the grains and stir well.

3. Spread the granola evenly over the baking sheets (you will have to bake this in batches). Bake on the center rack, stirring every 10 minutes, until evenly golden in color, about 30 minutes.

4. While hot, stir the wheat germ and cranberries into the granola on the baking sheets and place the sheets on wire racks to cool completely. Transfer to a tightly covered container and store in the refrigerator indefinitely.

RICE PORRIDGE.

The Porridge cycle on your rice cooker was invented for a food that many in the United States have never even heard of, much less eaten: rice porridge, a staple in much of Asia. It's served for breakfast, for snacks, and as an easy-to-digest and restorative food for the sick, whether they are seriously ill or just dealing with a pa.s.sing case of the blahs. Called okai okai or or okayu okayu by the j.a.panese and by the j.a.panese and s.h.i.+-fan s.h.i.+-fan, congee congee (the second syllable is p.r.o.nounced the same as in ”gee whiz”), or (the second syllable is p.r.o.nounced the same as in ”gee whiz”), or jook jook (p.r.o.nounced juk) by the Chinese, rice porridge takes myriad forms. At its most basic, it is simply rice cooked in lots of water until it forms an oatmeal-like ma.s.s. It can be served absolutely plain, a s.h.i.+mmering, pure white bowl of creamy comfort. Even the salt is optional. From there, the symphony of creativity begins. (p.r.o.nounced juk) by the Chinese, rice porridge takes myriad forms. At its most basic, it is simply rice cooked in lots of water until it forms an oatmeal-like ma.s.s. It can be served absolutely plain, a s.h.i.+mmering, pure white bowl of creamy comfort. Even the salt is optional. From there, the symphony of creativity begins.

A j.a.panese cook may pour a splash of green tea over the rice, or nestle one of the tart pickled plums called umebos.h.i.+ into the porridge, or top the bowl with something savory: seasoned s.h.i.+take mushrooms , homemade or purchased pickled or preserved vegetables such as cuc.u.mber, daikon, eggplant, or Napa cabbage, some thin shreds of the crisp seaweed nori (cut a sheet designed for wrapping sus.h.i.+ with a pair of sharp scissors), or some other tidbit from the pantry or the fridge. Another type of j.a.panese-style rice porridge, called zosui zosui, is made with leftover rice.

A few slices of green onion are almost always scattered atop Chinese-style rice porridge. A Chinese cook of Mandarin heritage might set out a small array of toppings for plain porridge, anything from shreds of dried pork (called pork sung, it's sold in plastic tubs in Asian markets) to pungent pickled or preserved vegetables (you'll find a huge variety of these in jars in Asian markets) to the startlingly colored but absolutely delicious preserved eggs. To serve preserved eggs, peel as with hard-boiled eggs by cracking the sh.e.l.l all over by rolling gently on the counter. Remove the sh.e.l.l to reveal the black jelly-like ”white.” Rinse the egg under cool running water and dry it. Slice the egg into wedges or chop it. Stir the egg into fresh porridge. One egg is enough for at least two people.

Cantonese-style porridge is often prepared with broth rather than water and frequently features savory ingredients cooked along with the rice. Pork with pieces of preserved egg is the type most commonly served at dim sum restaurants. One Cantonese restaurant near our homes has five porridges on their regular menu, featuring everything from aromatic and deeply flavorful roast duck to delicate seafood. We've included just one recipe here.

The rice cooker Porridge cycle makes perfect rice porridge, yet, because the feature is relatively new (it debuted in the fuzzy logic machines), even experienced rice cooker owners may never have tried it. ”It is just the way I always make it on the stove,” one friend exclaimed in pleased amazement when we asked her to evaluate rice cooker porridge. As always, we recommend starting out with the proportions of water and rice recommended by the manufacturer of your rice cooker. If you like the consistency thinner, try using a bit less rice; if you like it thicker, use a bit less water. Write down the proportions you like best, but be sure not to use more water than the maximum amount of water recommended by the manufacturer for your particular machine. And be careful not to accidentally program your machine for the regular cycle. Either error will lead to a boil over. And try to eat rice porridge right after making it. As it stands on the Keep Warm cycle, it will thicken and grow starchy. Please note: These rice porridges cannot cannot be made in the on/off machines. be made in the on/off machines.

What kind of rice should be used for porridge? j.a.panese-style short- or medium-grain white rice is the most common choice; it produces a smooth porridge that almost glistens. Long-grain white rice yields a somewhat rougher porridge. Sticky rice porridge is a bit chewier. Some cooks use a blend of two or all three. A tablespoon or two of sticky rice, if you have it, is a nice addition; just put it into your measuring cup before you fill it with short-, medium- or long-grain rice.

We have included some recipes here, but you should feel free to experiment. Just don't add too much of any other ingredient: The rice should be the star.

plain rice porridge Like saltine crackers and flat 7-Up, plain porridge is renowned as a get-well food in Asian and Asian-American families. Or dress it up by stirring in flavorful extras, such as Quick Pickled Cabbage (recipe follows), but Beth likes it just plain.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 2 to 4 cup (1 rice cooker cup) j.a.panese-style short- or medium-grain rice4 cups waterSalt (optional) 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

2. Place the drained rice and water in the rice cooker bowl; stir gently to combine. Close the cover and set for the Porridge cycle.

3. When the machine switches to the Keep Warm cycle, stir the porridge with a wooden or plastic rice paddle or wooden spoon. Serve immediately, ladling the porridge into small bowls. Add salt to taste, if desired.

quick pickled cabbage These one-day j.a.panese pickles are called asa zuke asa zuke, or morning pickles, because they are easily made in the morning and served for that night's dinner. They are a slightly crunchy accompaniment to plain porridge or to other dishes. This recipe makes enough pickles to eat with one recipe of Plain Rice Porridge.

2 cups Napa cabbage cut into -inch-wide strips1 teaspoons sea salt 1. In a gla.s.s or other nonreactive bowl, mix together the cabbage strips and salt. Weight down the cabbage by placing a small plate inside the bowl. Top the plate with one or two 1-pound cans of food or other items weighing about 2 pounds. After about 15 minutes, remove the weights and stir the cabbage again. Return the weights and let the pickles sit for at least 6 hours at room temperature in a spot out of direct sunlight.

2. When you are ready to serve the pickles, drain them. If they are too salty for your taste, rinse them lightly in cool water.

quick pickled cuc.u.mbers: Subst.i.tute 2 cups cuc.u.mber cut into spears about 3 inches long for the cabbage, and use only teaspoon salt. If you are using American or other seedy cuc.u.mbers, scoop out and discard the seeds. j.a.panese cuc.u.mbers or other cukes with tender skins do not need to be peeled; if you are using American cuc.u.mbers, peel the skin entirely, or peel most of it away so that only thin strips remain. Subst.i.tute 2 cups cuc.u.mber cut into spears about 3 inches long for the cabbage, and use only teaspoon salt. If you are using American or other seedy cuc.u.mbers, scoop out and discard the seeds. j.a.panese cuc.u.mbers or other cukes with tender skins do not need to be peeled; if you are using American cuc.u.mbers, peel the skin entirely, or peel most of it away so that only thin strips remain.

rice and sweet potato porridge Sweet potatoes are a wintertime fixture in j.a.pan, where they are sold by vendors on the street. This recipe for an almost-plain porridge livened up with tender sweet potatoes comes from Julie's friend Sharon Noguchi. If you are ailing, you'd want to eat this plain. If you're not, you might like it with a sprinkle of toasted j.a.panese sesame seeds or green onion, or a drizzle of sesame oil.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 2 to 4 cup (1 rice cooker cup) j.a.panese-style short- or medium-grain white rice1 cup peeled and chopped sweet potato (chop the pieces about inch on a side; you will need about 1 small sweet potato)5 cups waterSalt (optional) 1. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

2. Place the drained rice, sweet potato, and water in the rice cooker bowl. Close the cover and set for the Porridge cycle.

3. When the machine switches to the Keep Warm cycle, stir the porridge with a wooden or plastic rice paddle or wooden spoon. Serve immediately, ladling the porridge into small bowls. Add salt to taste, if desired.

savory rice porridge with s.h.i.+take and preserved egg This is our interpretation of a Cantonese-style rice porridge. If you don't like preserved egg, by all means leave it out.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 2 to 44 medium-size dried s.h.i.+take mushrooms cup (1 rice cooker cup) j.a.panese-style short- or medium-grain rice5 cups chicken stock1 medium-size carrot, diced cup shrimp, cooked or raw, sh.e.l.led and deveined cup frozen peas1 preserved egg (optional), peeled, rinsed, and cut into 8 to 12 wedges, the largest wedges halvedSalt and ground white pepper, if unseasoned stock is used1 green onion, white and tender green parts, sliced, for garnish 1. Place the mushrooms in a small bowl, cover with hot water, and soak for 30 minutes. Or partially cover the bowl with plastic wrap and microwave on high for 2 minutes. Drain the mushrooms, remove the stems, and cut the caps into thin slices.

2. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear.

3. Place the mushrooms, rice, stock, and carrot in the rice cooker bowl. Close the cover and set for the Porridge cycle.

4. About 5 minutes before the cycle completes, open the cover and scatter the shrimp and peas over the porridge. (The time will vary according to manufacturer; experience will tell you how long the Porridge cycle is on your rice cooker, or on some models, there is a digital countdown for the final few minutes.) Close the cover and let the cycle complete.

5. Just before serving, add the preserved egg, if using, and season with salt and pepper, if needed; stir to combine. Serve the porridge immediately, topped with the green onion.

thanks giving jook There's a Thanksgiving joke in many Asian-American families that goes something like this: ”Forget the turkey. We don't even like turkey. We only have turkey so that we can make jook jook afterward.” And, even though it's a joke, there's no question that turkey afterward.” And, even though it's a joke, there's no question that turkey jook jook is terrific, a substantial yet healthful meal-in-a- bowl that tastes especially good after an over indulgent holiday dinner. In fact, you don't really have to wait for Thanksgiving. Julie's friend Grace Liu suggests making it any time a big party leaves you with a turkey or duck carca.s.s, a big ham bone, or some other leftover that is just too good to throw away. is terrific, a substantial yet healthful meal-in-a- bowl that tastes especially good after an over indulgent holiday dinner. In fact, you don't really have to wait for Thanksgiving. Julie's friend Grace Liu suggests making it any time a big party leaves you with a turkey or duck carca.s.s, a big ham bone, or some other leftover that is just too good to throw away.

MACHINE: Medium (6-cup) rice cooker ;fuzzy logic onlyCYCLE: PorridgeYIELD: Serves 4 to 6STOCK1 medium-size turkey carca.s.s About 12 cups water1 small onion, quarteredOne 1-inch piece fresh ginger, cut into 4 pieces and each piece lightly crushedRICE cup (1 rice cooker cup) j.a.panese-style short- or medium-grain white rice2 cups shredded Napa cabbage1 cup diced carrot (about 2 medium-size carrots)Some or all of the following, for topping: sliced green onions, chopped fresh cilantro leaves, peeled and grated fresh ginger, sesame oil, a few drops of soy sauce, salt 1. Make the stock. Put the carca.s.s into a soup pot, breaking or cutting it into 2 to 4 pieces if necessary to fit. Add the water, using more if necessary so that all or most of the carca.s.s is submerged. Add the onion and ginger. Bring the water to a boil over high heat, cover the pot, and let the stock simmer for 2 hours, until the meat is falling away from the bones. If you are not making jook jook right away, let the stock cool, uncovered, then cover the pot and refrigerate it for several hours or overnight. right away, let the stock cool, uncovered, then cover the pot and refrigerate it for several hours or overnight.

2. When you are ready to make the jook jook, skim off any fat from the surface of the stock. Strain the stock. Dice or shred 1 cup of the turkey meat and reserve it. Discard the rest of the meat. Discard the turkey bones and skin, onion, and ginger.

3. Wash the rice. Place the rice in a bowl (or use the bowl of your rice cooker) and fill the bowl about half-full with cold tap water. Swirl the rice in the water with your hand. Carefully pour off most of the water, holding one cupped hand under the stream to catch any grains of rice that are carried away with the water. Holding the bowl steady with one hand, use the other to rub and squeeze the wet rice, turning the bowl as you go, so that all the rice is ”scrubbed.” The small amount of water in the bowl will turn chalky white. Now, run cold water into the bowl, give the rice a quick swish, and carefully drain off the water as before. Repeat the scrubbing and pouring-off process two more times. By the third time, the water you pour off will be nearly clear..

4. Place the drained rice in the rice cooker bowl. Add 4 cups of the stock, or use a combination of stock and water if there is not enough stock. Add the cabbage and carrot. Close the cover and set for the Porridge cycle.

5. When the machine switches to the Keep Warm cycle, stir in the diced turkey; let the jook jook steam for 10 minutes. Serve immediately, with any or all of the toppings. steam for 10 minutes. Serve immediately, with any or all of the toppings.

OATMEAL AND ROLLED OATSRolled oats are comfort food and have been gracing the morning table throughout the Western world for centuries. Food writer Elizabeth Schneider aptly describes the flavor of ”lusciously rich oats” as ”a cross between wheat and brown rice-with no trace of stickiness.” The flattened little flakes with the pale brown seam down the center have had a revival in some new diets, since the compounds in oats have been found to lower serum blood cholesterol. It seems like everyone is eating oatmeal these days, both in summer and winter. Rolled oats are one of the easiest, and most familiar, grains to find on a super market shelf in the breakfast cereal section. Commercial oats-such as Quaker Oats, and McCann's Irish Oatmeal (which is unbelievably sweet and delicate) in a fetching green-and-gold box or can-are very easy to find in super markets in both regular and quick-cooking varieties. Natural food stores carry organic brands that will amaze you with their texture and nutty flavor, such as The Silver Palate thick-cut rolled oats. Our local dairy and grain specialty grocery carries a large barrel filled with delicious fresh rolled oats from Grain Millers in Was.h.i.+ngton State. Rolled oats are one of the easiest, and most familiar, grains to find on a super market shelf in the breakfast cereal section. Commercial oats-such as Quaker Oats, and McCann's Irish Oatmeal (which is unbelievably sweet and delicate) in a fetching green-and-gold box or can-are very easy to find in super markets in both regular and quick-cooking varieties. Natural food stores carry organic brands that will amaze you with their texture and nutty flavor, such as The Silver Palate thick-cut rolled oats. Our local dairy and grain specialty grocery carries a large barrel filled with delicious fresh rolled oats from Grain Millers in Was.h.i.+ngton State.Since oats are rich in antioxidant fats, they have an indefinite shelf life; you can keep them in your kitchen cupboard for a year in a closed container.Oat groats are whole hulled oats still containing the bran and germ. Prepare these as you would cooked rice, or eat as a rugged hot breakfast cereal. are whole hulled oats still containing the bran and germ. Prepare these as you would cooked rice, or eat as a rugged hot breakfast cereal.Steel-cut oats are groat kernels cut into two or three uniform chunks by steel bits and are used for making breakfast porridge. Scotch-cut, Irish-cut oats, or Irish oats, are the same size as steel-cut oats and are cut by stone buhrs; they make a creamier porridge than the bits cut by the steel bits. Finely ground, this style of oats is similar in texture to polenta after a long, slow cooking. are groat kernels cut into two or three uniform chunks by steel bits and are used for making breakfast porridge. Scotch-cut, Irish-cut oats, or Irish oats, are the same size as steel-cut oats and are cut by stone buhrs; they make a creamier porridge than the bits cut by the steel bits. Finely ground, this style of oats is similar in texture to polenta after a long, slow cooking.Rolled oats, ”old-fas.h.i.+oned oats” to the Quaker Oats people and thick-cut ”oatflakes” in Britain, are crushed and pressed from whole hulled and steamed oat groats by mechanical rollers into uniform flakes. They come in a variety of thicknesses, from medium to thick, to make the familiar slick and rich oatmeal breakfast cereal. Of the three types of rolled oats, these take the longest time to cook properly.Quick-cooking rolled oats are made from groats that have been cut into small pieces, then thinly rolled and slightly toasted during rolling so that they cook really fast. We are pa.s.sionate about the imported McCann's Quick-Cooking Irish Oatmeal, which is made from whole-grain groats. are made from groats that have been cut into small pieces, then thinly rolled and slightly toasted during rolling so that they cook really fast. We are pa.s.sionate about the imported McCann's Quick-Cooking Irish Oatmeal, which is made from whole-grain groats.Instant oats, which are different than quick-cooking oats, are cut groats that have been rolled, precooked, dried, and mixed with sugar, flavoring agents, salt, and wheat germ. These become a very different ingredient than just rolled oats, so do not use them in slow-cook porridge recipes.

beans and LEGUMES Pet.i.te French Green Lentils Hummus Frijoles Negros Italian White Beans Jacquie's Rancho Beans Sesame and Tamari Soybeans Hearty Split Pea Soup with Turkey Sausage Yellow Split Pea Soup with Fresh Lemon Old-Fas.h.i.+oned Black Bean Soup Turkey Chili with Baby White Beans Vegetarian Black Bean Chili One of the best ways to consume complex carbohydrates, fiber, and vegetable protein in a low-calorie, no-cholesterol package is with beans and legumes. Along with cereal grains, beans are part of our earliest culinary roots, reaching back over 8,000 years. Easily dried for preservation purposes, beans were eaten extensively during long sea voyages and winter months when fresh food was at a premium. They pack a lot of protein into a little package. They are as much a staple today, and for good reason: They are a very versatile food. Beans are notoriously economical: 1 pound of dried beans (approximately 2 cups) will yield about 5 cups of cooked beans. They tend to show up mostly on winter menus, although that is fast changing; there is nothing quite like a cold cabernet vinegar and olive oil vinaigrettemarinated white bean salad in the summer!

In every cuisine, in every climate, there are delicious and excitingly flavored bean dishes: Indian dal, Mexican refried pinto beans, Middle Eastern chickpea falafels, Cuban black beans, Southwest chili, the New England maple-infused baked beans, Italian pasta e f.a.gioli pasta e f.a.gioli, even the beloved British baked beans on toast. The lima, native to Guatemala and called haba haba in Spanish, was found in archaeological digs of Incantombs, making it one of the oldest cultivated vegetables (limas were exported from Peru during the California gold rush to feed the miners). Lentils-the oldest cultivated Old World legume and a nonmeat staple for European Catholics during Lent-come in a variety of sizes and colors, from the red lentil (a favorite in India) to the lovely, diminutive French green lentil, in Spanish, was found in archaeological digs of Incantombs, making it one of the oldest cultivated vegetables (limas were exported from Peru during the California gold rush to feed the miners). Lentils-the oldest cultivated Old World legume and a nonmeat staple for European Catholics during Lent-come in a variety of sizes and colors, from the red lentil (a favorite in India) to the lovely, diminutive French green lentil, lentilles vertes lentilles vertes, imported from the lentil capital of the world, Le Puy, and great in salads. And what would ca.s.soulet be without navy beans along with the sweet Italian sausage and confit of duck?

Heirloom seed growers dote on many old varieties of beans that were enjoyed long ago. Beautiful, delicately flavored Christmas limas, black runner beans, Swedish bush beans, and appaloosas end up alongside commonplace red kidney beans, pinto beans, and black-eyed peas. The fava bean, an Old World bean that was as prevalent in early Rome as it was in colonial American home gardens centuries later, is the darling of the restaurant scene.

The term bean bean refers not only to regular beans, but to other legumes and peas as well. Beans can be consumed in both the fresh and dried forms. The fully mature ones are never eaten raw, as they are completely indigestible uncooked. Once you embrace the world of beans, you will be amazed at the vast variety available and the wide range of flavors and textures. And, of course there is a veritable cornucopia of shapes, colors, and sizes! During the summer months you may also come across fresh beans-always called fresh sh.e.l.l beans-in the produce section of the supermarket or your farmer's market. Fresh beans will always cook much faster than dried beans and need no soaking. Many discriminating cooks use only organically grown dried beans since they claim that they taste better. refers not only to regular beans, but to other legumes and peas as well. Beans can be consumed in both the fresh and dried forms. The fully mature ones are never eaten raw, as they are completely indigestible uncooked. Once you embrace the world of beans, you will be amazed at the vast variety available and the wide range of flavors and textures. And, of course there is a veritable cornucopia of shapes, colors, and sizes! During the summer months you may also come across fresh beans-always called fresh sh.e.l.l beans-in the produce section of the supermarket or your farmer's market. Fresh beans will always cook much faster than dried beans and need no soaking. Many discriminating cooks use only organically grown dried beans since they claim that they taste better.

While canned beans are convenient, home-cooked beans have a completely different texture. Cooking beans takes time, not effort, and the electric rice cooker does a great job in lieu of cooking them in a pan atop the stove, where the risk of sticking and scorching is ever present. The rice cooker acts like a slow cooker; simmering the contents rather than boiling it makes for a more tender bean that will hold its natural shape. And there's no stirring! Since beans should always be completely covered with water during the extended cooking time, the rice cooker environment conveniently provides a minimal amount of evaporation, just like the olla olla, the traditional earthenware bean pot of the Americas. As with all the rice cooker functions, cleanup is a snap.

CLICK TO SEE THE BASICS : SOAKING BEANS.