Manna Storehouse
"For the bread of God is He which cometh down from Heaven, and giveth life unto the world."  John 6:33



Main
De-gasing Beans:
This can be done by adding a tablespoon of the spice “Fennel” to the water that the beans soaking in which neutralizes the complex sugars. Never add salt because it toughens the beans. When eating refried or black beans, the trick is to eat the same amount of rice as you do beans. Always cook legumes at a rolling boil for 10 minutes before lowering the heat to a simmer. This destroys the lectin toxin.  Peas and lentil need to boil only for 2 to 3 minutes to kill the toxin. Adding 1/8 teaspoon of baking soda to the cooking water will keep the beans stable and not mushy.



To Prevent Boiling Over:
Add a tablespoon of vegetable oil to the cooking water when cooking beans.



To Store Beans Insect Free:
A dried HOT pepper in the bean container will repel weevils and other insects.



Dried Peas:
When dried peas are place in the water, the good ones will sink to the bottom and the bad ones will float to the top.



Fixing Has Beens”:
To remove rust spots from YELLOW beans, cover them with a solution of 2 cups white vinegar and 1 cup water. Leave to soak for 2 hours, then rinse and cook.