The old, dead, mollusk still has a huge amount to offer science, reports the Herald-Sun. Scientists believe it will provide valuable data on changing sea temperatures over the last half-millenniumâand maybe even some clues to longevity.
Method. 1. Soak the beans. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight. 2. Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them. 3. Add the rosemary, garlic, and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans.
1 Pour off all the water from the beans when they are done soaking. 2  Do not use this water to cook the beans. 3  Pouring off the soaking water will help eliminate some of the indigestible complex sugars that cause flatulence (gasiness). 4  Place the beans in a strainer and rinse with cool water before cooking. After the beans have been cleaned, place them in a large pot and cover with 2 to 3 times the volume of cool water. 2  Over medium high heat bring the water to a boil. 3  Boil for 2 minutes and then remove from the heat. 4  Cover the pot and allow beans to stand for 1 hour.