top of page
2013 1123 15R P1010063.JPG.jpg

Naked URBeans 
cooked in water 

Back to basics, cooking from scratch!

UK Registered beans (URBeans)
small white Capulet &
large blonde Godiva

Cooking them in water is as simple as brewing tea and cooking pasta
Important:  Before cooking any pulse (dry legume seeds), check for small stones, other debris and discoloured beans.  Then rinse with cold tap water in a colander.

Soak (tea step):  Transfer rinsed beans to a cooking pot, and cover with boiling water straight from a kettle (just like you'd make pot tea).  Soak for at least 1 hr.

(200g of dry beans will swell to 400g after soaking and even more after cooking) 

Tip:  If you do this step when you make your morning cup of tea, then they’ll be ready to cook for the evening meal!  Could it be any easier?

Rinse:  Pour the soaked beans back into a colander and wash with cold tap water.  Drain and transfer back to the cooking pot.

Cook (pasta step):  Cover the beans with hot water from a kettle, and heat on high to start boiling, then reduce to medium heat and continue boiling for 15-20 min.  
Simmer (optional):  If you prefer softer beans, then simmer additional 15 - 20 min on low heat.

ip:  Save time.  Cook once, eat twice. Cook extra and freeze in 400g batches for future meals. 

Interesting Facts:
A can of beans from the supermarket typically contains 240g of drained beans.  

A good rule of thumb for an individual portion to eat is between 50-100g (cooked weight) per adult person.  That's 2-3 servings per can.

Dry seed of all common beans (navy, cannellini, kidney, black turtle, pinto and URBeans) contain a natural anti-nutrient called lectin.  

Don't worry, these beans are safe to eat if you soak and then boil
them for at least 10 minutes (the lectin breaks down during boiling).  

Would you eat plain wheat flour.  No, it's not digestible-- anti-nutritional.  Flour needs to be baked (with water), like dry beans need to be soaked and cooked (in water).

bottom of page