HOW TO COOK DRIED BEANS

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Patti Diamond

The rock stars of the frugal foodie world, beans are easy, cheap, healthy, delicious and incredibly versatile.

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Prep Time 5

Cook Time 2

Overnight soak - recommended 8

Total Time 10 5

Course Chilies and Soups, Meal Prep, Pantry Staple

Cuisine American, Global

Servings cups cooked beans

Equipment

Dutch oven or other heavy pot with lid

Ingredients

1 pound beans any variety
2 to 3 teaspoons salt plus more if needed
Aromatics - Bay leaves, 1 to 2 whole garlic cloves, ½ onion, chopped carrots optional

Instructions

Clean - Pour the beans out on a baking sheet and discard any discolored, split or cracked beans and pick through removing any rocks, dirt or other debris. They are an agricultural product and dirt happens.

Soak – There are two ways to soak your beans. Overnight soak, or quick soak.

Overnight Soak –This is my preferred method. Place one pound of beans in a large bowl and add 8 cups of water. Stick it in the fridge at least 8 hours or better - overnight.
Quick Soak – If you forgot to put the beans in last night don’t despair! Place one pound of beans in a large heavy pot. Add 12 cups of water. Bring to a boil on the stovetop for 1 minute then remove the pot from the heat and cover. Let the beans soak in the hot water for 1 hour.

Now, to cook the beans.

Drain beans and discard the soaking water before cooking.
Transfer the drained beans to a Dutch oven or other heavy cooking pot.
Cover beans by 2 inches with fresh, cold water, add onion, carrot, and bay leaves, if using.
Bring the beans to a boil. Once boiling, reduce the heat to low and keep at a very gentle simmer.
Simmer for 1 to 2 hours, or until the beans are completely tender. Larger beans require more cooking time.
When the beans have softened to the point of "al dente", add the salt and finish cooking. See note below!
Don't pour that cooking liquid down the drain! See note below!

Notes

Tomatoes??? Do not add acidic items (like tomatoes or lemon) to the beans before they are soft or they may not rehydrate properly.

SALT? When cooking beans, adding salt too early can make beans tough. Add salt when the beans are nearly cooked. When they're soft enough to bite, but not yet tender. That's when you add the salt.

Leftover cooking liquid? Unlike the slimy liquid from canned beans, the liquid left after cooking beans is full of flavor and healthy nutrients and makes a great base for soups and sauces.

Can you freeze these??? If you choose to freeze beans, cool them completely in the cooking liquid. Once cooled, transfer the beans and liquid into individual freezer bags or containers and freeze for up to 6 months.

To defrost, just add the beans and liquid to a saucepan over medium-low heat until heated through.

Keyword Beans, Dairy Free, Frugal, Gluten Free, Vegetable, Vegetarian

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