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Recipe Tips

Soaking Beans: Soak your dried beans in 8-10 cups cold water, in plastic or glass container. Soak overnight, or at least 8 hours. Drain soaking water and rinse beans. Cook in fresh water or liquid.

Rapid Boil or Quick Soak Methods: Some say that this method helps decrease the gas-causing substances, making the beans easier to digest. Put your beans in a pot on stovetop, in 8-10 cups hot water. Heat to boiling and allow to boil 2 to 3 minutes. Remove from heat, cover and let sit one hour. Drain water, and rinse beans. Cook in fresh water or liquid.

Crock Pot Cooking: We cook all of our gourmet soup mixes on high, all day, making sure there is plenty of liquid in the pot. It is always O.K. to add some extra water to you pot of soup. One package of Mary Ann's Beans makes a fairly full 3 1/2 qt. crock pot of soup, ending up with 2 1/2-3 quarts of soup when done, depending if it's a soup with or without meat added to it.

Stove Top Cooking: Always bring your pot of beans to a boil. Reduce to simmer for 2-- 1/2 to 3 hours, or until beans are tender. To test for doneness, bite-taste a few beans. They should be tender, but not mushy. (Everyone's opinion of tender seems to differ).

Never add salt to soups, until it's finished cooking and you've tasted the soup to see if it needs any!! Then salt to your taste. The salt can make beans tougher when cooking.