Soldier & Marfax Beans

The brown beans in the mix are the marfax, the white speckled are the soldier. Rinse these beans in cold water before cooking. I poured my cup of beans into a bowl of water to let small leaves and pieces of dirt rise to the top. After picking through the beans for bad beans and pebbles, I rinsed them thoroughly. To get your dry beans ready for cooking, you can either soak them overnight, or try simmering them for 2 minutes, then remove from heat, cover and let sit for 2 hours. Place your soaked beans in a pot with fresh, cold water, covering them by a couple of inches. Simmer them covered for approximately 1 hour, or until tender. To season beans while they cook, throw in a smashed piece of garlic and/or a bay leaf. Do not add salt at this stage. One cup of this dry bean mix will result in 2.5 cups cooked. Note, the marfax (brown) beans cook a little faster than the soldier. So, when cooked together, you'll most likely end up with very soft marfax when the soldiers are perfectly tender. Keep this in mind when selecting your recipe. Like the wheat berries, it can be more convenient to cook your beans all at once, and then freeze off what you don't want to eat right away. When you are ready to cook with beans again, all you need do is defrost the container.
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