Simmering

Halfway between a poach and boil, simmering is a must for cooking things like beans, stocks, stews, and more. 

INGREDIENTS

  • Water or broth 
  • Dried beans (but simmering is a must for making stocks, chili, stews, and more). 
  • Onion, bay leaf, salt, pepper and other spices of your choosing. 

DIRECTIONS

  1. Place 1 pound of beans in an Abbio Stock Pot and cover with water.
  2. Let the beans sit in the water, covered, overnight.
  3. Drain the beans, removing any stones or dirt. 
  4. Cover the beans with water, add halved onion and spices to the pot.
  5. Place pot over medium high head and bring to a boil.
  6. Once boiling, reduce the heat to a simmer. Simmering water will have small, occasional bubbles. 
  7. Every thirty minutes or so, skim the surface of the water.
  8. After an hour, add salt and other spices. 
  9. After two hours, try the beans to see if they have cooked to your desire tenderness. 
  10. Continue to cook, and add salt to your liking until the beans are ready to go in your favorite dish, like a weekend breakfast bowl, or chili. 

THE COOKWARE ESSENTIALS

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