Use in traditional Cassoulet dish with lamb and vegetables, or added in stews, soups, or with grilled meat, fish or poultry.
Basic preparation: Wash, rise & soak overnight. Add 3 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 45-50 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
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