The old, dead, mollusk still has a huge amount to offer science, reports the Herald-Sun. Scientists believe it will provide valuable data on changing sea temperatures over the last half-millenniumâand maybe even some clues to longevity.
Method. 1. Soak the beans. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight. 2. Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them. 3. Add the rosemary, garlic, and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans.
Itâs easy, too (if you remember to do it). Still, we prefer the âpower soakâ method. Not only is it faster than soaking beans overnight, it also breaks down more of the complex sugars that can make beans hard to digest. The process is simple: Place beans in a pot and cover with water by three inches.Bring to a boil and simmer briskly for two minutes. Remove from heat, cover, and let stand for one hour.Drain.he process is simple: Place beans in a pot and cover with water by three inches. Bring to a boil and simmer briskly for two minutes. Remove from heat, cover, and let stand for one hour. Drain.