About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question Hi I have to cook pinto beans, on top of stove, for about 200 people. Will include onion, bacon, garlic powder and jalapeno peppers, chopped. My question: how many pounds of dry beans will I need, and do I need to soak them overnight? Thank you for your help. Penny
Answer Hi Penny! If this is the only thing being served, use around 20 pounds of dried beans. If other dishes are being served, you can probably go with around 15 pounds.
I'm a definite proponent of the overnight soak. Not only does it cut down on your cook time, but it results in a more plump and tender bean. Also, after soaking the beans overnight, if you rinse the beans off under cold running water and then cover with fresh water to cook, it will greatly reduce the gassy effect most people get from eating beans.
Hope this has helped. If you have any other questions, feel free to send them.
