Tips for Prepping and Cooking Dried Beans

We love to use beans in our cooking because they are a great source of protein and fiber, and they also taste good! But I had always been intimidated by starting with dried beans because I thought the process was complicated and time-consuming. Years ago I decided to try out using dried beans in an attempt to save money and make our meals healthier than using canned beans, which have a lot of sodium. I found that the quick soak method was easy and can be done during the day with little effort. Money saved – check! Healthier meals – check!

Before we start, the following directions/notes are for dried beans, not for split peas or lentils.

How much to cook:

1/3 cup dry beans = 1 cup cooked beans

1/2 cup dry beans = 1 1/2 cups cooked beans

2/3 cup dry beans = 2 cup cooked beans

1 cup dry beans = 3 cups cooked beans

2 cups (1 pound) dry beans = 6 cups cooked beans

Okay, let’s begin. The first thing you need to do is measure the amount of beans you need and then put them in a colander. Sort through them thoroughly and remove any tiny pebbles or other debris, and then rinse under cold water.

How to Soak Beans:

Before you cook dried beans they need to soak and there are two ways of doing so: overnight soak and quick soak. This process allows the dried beans to absorb water, which dissolves the starches that cause intestinal discomfort.

Overnight Soak: After rinsing, place beans in a bowl or pot large enough to add three times as much water as beans. Soak beans in cold water in the fridge for six hours before cooking. For best results, change the water every 1-2 hours. This will help remove even more starch. After the soaking is complete, discard the water and rinse.

Quick Soak:  After rinsing, add beans to a medium size pot and fill with water 1-2 inches above beans. Bring the water to a boil and cook for 2 minutes uncovered. Remove from heat, cover and let sit for 1 hour. Cool, drain water and rinse.

Note: During soaking, do not add salt or any other acidic ingredient. This will slow the cooking process.

Cooking Dried Beans: 

Fill a medium/large pot with water 2-3 inches above beans. Bring the water to a boil, reduce heat and simmer with the lid titled a little for 1 to 11/2 hours. Check the beans after 1 hour to see if they are tender to avoid overcooking. If cooked too long, they can ferment and this will affect their taste. Beans are done when easily mashed with a fork. Be sure to check a few beans just in case they did not cook evenly.

Storing Beans:

Cooked beans can be stored (covered) up to four days in the fridge and up to 6 months in the freezer.

 

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