MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Beans In A Thermos
 Categories: Beans, Thermal coo
      Yield: 4 Servings
 
    3/4 c  Dried beans
           Water
 
  Preparation time: 3 minutes
  Cooking time: 15 minutes
  
  Cooking dried beans in a thermos is an easy way to prepare them to
  use in another recipe--do something else while they cook. Less sodium
  and easier to store than canned beans.
  
  Preheat a 16 oz Thermos by filling it with boiling water. Cap it and
  let it sit for at least 3 minutes.
  
  While the Thermos is preheating, measure the beans and check through
  the dried beans for stones or anything else that's not a dried bean.
  If the beans were purchased in bulk, rinse them.
  
  Put the beans and 1 cup water into a covered saucepan. Do not add
  salt or salty spices, as these will toughen the beans and increase
  the cooking time. Bring beans to a boil over high heat and let boil 5
  minutes.
  
  Pour the hot water out of the Thermos and save it. Put the boiling
  beans and water into the Thermos. If the Thermos is not quite full,
  add some of the reserved water until the water is about 1/2" below
  where the stopper will be. Let the beans sit in the Thermos for at
  least 2 hours--this is the equivalent of soaking overnight.
  
  At the end of this time, drain the beans and discard the water.
  Discarding the water considerably reduces the "gassiness" of the
  beans but if you're really short on water, you can re-use it. Be sure
  to re-stopper the Thermos as soon as you remove the beans to keep the
  heat in.
  
  Place the beans in a covered pan and add 1 cup water. You can use
  more of the saved water from when you preheated the Thermos. Still
  don't add salt! Boil for 10 minutes.
  
  Pour the beans back into the Thermos, again adding additional boiling
  water if needed. Put the stopper back on the Thermos and let it sit
  for at least 3 hours. You're now "cooking" the beans.
  
  At the end of the time, open the Thermos and try a bean. It should
  not be hard, although it won't be as "mushy" as canned beans. Don't
  be alarmed by the taste--remember that you haven't added any salt yet.
  
  If the beans weren't done, replace the stopper and let them sit for
  another hour, then try again.
  
  When done, add salt or spices as desired, then use in any recipe in
  place of one can (15 to 16 oz) of beans. If the recipe calls for
  draining the can of beans, discard the water; otherwise include
  it--or replace it with an equal amount of fresh water if you want to
  further reduce the beans' gassiness.
  
  Recipe by Carolyn Shearlock
  
  Recipe FROM: <https://theboatgalley.com/dried-beans-in-a-thermos/>
 
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