If you're not familiar with our bulk department, prepare to be amazed. Not only is purchasing bulk ingredients so much cheaper than prepackaged items, it's also kinder to the planet. You can bring in your own reusable containers to refill each time, just simply use the scale to write down the weight of your empty container.
We're going to bring you a series of bulk cooking guides, and decided to start with beans. We offer several more types of beans in our bulk department, but thought this small variety could at least get you started. Beans are full of protein and fiber and our General Manager, Melinda, suggests making a crockpot full in the morning, so that you'll not only have beans ready for dinner that night, but you'll have enough to use throughout the week.
1. MUNG: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 45-60 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
2. ADZUKI: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
3. PINTO: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
4. BABY LIMA: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
5. DARK RED KIDNEY: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
6. SMALL WHITE NAVY: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
7. BLACK-EYED PEAS: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and cover with ½ inch cold water. Cover, bring to a boil, and simmer until soft, approximately 30-40 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
