Cooking Dried Beans
Dear Aunt Daisy, I do not agree with the advice (given by a Link), to soak dried runner beans up to as long as 36 hours before cooking. I find this only toughens them. I find it best to pour boiling water over them in the pot, put them over low heat, and simmer them slowly. Next time, I mean to add the wee-est speck of soda or borax, to bring up the colour. I sliced mine with the bean cutter, which does them very finely, and they dried very rapidly in the sun and in the cool oven at night, and look as though they would keep for years. I have had good success, too, in drying the large white Adriatic fig-whole, of course- like the bought "pulled" figs. When dead ripe, I dry them on wire cake racks in the sun, and over the kitchen range till shrunk soft and pliable like bought ones.-A Listener (Waiuku).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430205.2.31.3.1
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New Zealand Listener, Volume 8, Issue 189, 5 February 1943, Page 15
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161Cooking Dried Beans New Zealand Listener, Volume 8, Issue 189, 5 February 1943, Page 15
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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