Dried Beans - Cooking and Using Dried Beans |
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Check out the Dried Bean Recipes (includes Heirloom beans).
Before preparing dried beans, place them in a colander, sort through them thoroughly and remove any tiny pebbles or other debris, and then rinse under cold water.
NOTE: Split peas and
lentils don't need to be soaked. They take about 30 minutes to cook. How To Soak Dried Beans: In general, the larger the bean, the longer they need to soak: and the longer you soak beans, the faster they cook. Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked. Soak most beans in three times their volume of cold water for six hours before cooking. Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only.
Do not add salt or acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender.
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
The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, cast aluminum, or cast iron are all excellent. After soaking, drain the beans and add fresh water to the cooking pot. Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender. (Check your package of beans, as cooking times vary for different varieties. But also check the beans occasionally, because sometimes the beans will cook more quickly than the package says.) NOTE: When cooking beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate. When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.
Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly.
Beans taste better if cooked a day ahead, but they should be refrigerated to avoid becoming sour.
When cooked, they can be frozen. Store cooked beans, covered, for up to four days
in your refrigerator. Cooked beans can be frozen up to 6 months.
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Cooking and Using Dried Beans article by 