Cooking Dried Beans

Cooking Dried Beans

Cooking Dried Beans

You will need :

Dried beans, any kind (pinto, kidney, navy, etc.)

Water

Garlic (optional)

Salt

For each cup of dried beans, use 3 cups of water :

1 cup beans + 3 cups water

2 cups beans + 6 cups water

3 cups beans + 9 cups water

The “Plan-ahead” cooking method :

1. Measure dried beans (any kind) into a saucepan. Look at them carefully . Take out any little bits of stuff you can’t identify, including any that are a weird shape .

2. Fill the saucepan with water to cover the beans, swish them around  with your just washed hand, and pour all the water down the drain. Do this twice to be sure the beans are well washed .

3. Soak the beans overnight. All you have to do is cover the beans with plenty of cold water, put a lid on the pot, and let them sit at room temperature overnight .

4. The next day, pour off the soaking water. Add enough fresh cold water to completely cover the beans plus 1 inch more. Do not add salt, as that makes beans tough, but you can add a couple of whole cloves of peeled garlic and/or a whole peeled onion for extra flavor.

5. Cover the pot, bring to a boil over medium heat, and cook until the beans are soft. Do not let the water boil away; add more if needed. ( Cooking the beans ) could take anywhere from 30 minutes to 2 hours .

6. Drain the beans, add a little salt (to taste), and use them in whatever way you want. If you have to keep them for a while before using, store them in your refrigerator in the liquid you used to cook them . 

The “Oops, I-forgot-to-soak-the-beans-last-night” method :

1. First, measure, check the beans over, and rinse, just like in the “Planahead” method. Add enough fresh, cold water to the pan to cover the beans by at least 1 1/2 to 2 inches .

2. Place the pot on the stove, cover and bring to a boil over high heat. Boil for 2 minutes, then turn off the heat and let the beans sit for 1 hour .

3. To finish cooking, follow steps 4, 5, and 6 of the “Plan-ahead” method .