Basic Dried Beans Recipe
Cook Time: 8 hours
Prep Time: 1 minute
Total Time: 8 hours 1 minute
Recipe Category: Black Beans
Keywords: Beans, Vegan, Free Of…, Weeknight, Pressure Cooker, Stove Top, Easy, Inexpensive
Aggregated Rating: 5 (based on 35 reviews)
Calories: 0
Fat Content: 0
Saturated Fat Content: 0
Cholesterol Content: 0
Sodium Content: 14.2 mg
Carbohydrate Content: 0
Fiber Content: 0
Sugar Content: 0
Protein Content: 0
Recipe Yield: 5-6 cups
Description
Cooking dried beans involves two essential steps: soaking and cooking. Soaking allows the beans to absorb water, which begins to dissolve the gaseous starches that can cause discomfort during digestion. Cooking them properly ensures they become tender and digestible. Rinsing the beans after soaking and draining them after cooking further helps to reduce the gas-producing starches.
Ingredients
- 1 pound dried beans (such as black beans)
- 10 cups water
Instructions
-
Preparation:
- Note: Lentils, split peas, and black-eyed peas do not need soaking.
- Pick through the beans, discarding any discolored or foreign matter.
- Rinse the beans well.
-
Soaking Methods:
- Traditional Slow Soak:
- In a 5-quart saucepan, cover 1 pound of dried beans with 10 cups of water.
- Cover tightly and refrigerate for 6-8 hours or overnight.
- Drain and rinse the beans.
- Hot Soak:
- In a 5-quart saucepan, bring 10 cups of water to a boil.
- Add 1 pound of dried beans and return to a boil.
- Remove from heat, cover tightly, and let stand at room temperature for 2-3 hours.
- Drain and rinse the beans.
- Quick Soak:
- In a 5-quart saucepan, bring 10 cups of water to a boil.
- Add 1 pound of dried beans and return to a boil; let boil for 2-3 minutes.
- Cover tightly and set aside at room temperature for 1 hour.
- Drain and rinse the beans.
- Gas-Free Soak:
- In a 5-quart saucepan, place 1 pound of beans in 10 or more cups of boiling water.
- Boil for 2-3 minutes, cover, and set aside overnight.
- By morning, 75 to 90 percent of the indigestible sugars will dissolve into the soaking water.
- Drain and rinse the beans thoroughly before cooking.
- Traditional Slow Soak:
-
Cooking Beans:
- When cooking beans, do not add salt or acidic ingredients (like vinegar, tomatoes, or juice) as they can slow cooking substantially.
- Add these ingredients when the beans are just tender.
- Cooking times vary with the type and age of the beans.
- Beans are done when they can be easily mashed between two fingers or with a fork.
- Always test a few beans to ensure even cooking.
-
Final Steps:
- Return the soaked and rinsed beans to the 5-quart saucepan.
- Cover the beans with 3 times their volume of water.
- Add herbs or spices (not salt), as desired.
- Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally until tender (approximately 45-60 minutes).
- Do not boil vigorously to prevent breaking the skins.
- Check water level and add more if needed.
- When beans are tender, drain and use in recipes immediately or for later use, cool them in cold water, drain well, and freeze in 1- to 2-cup packages.
-
Pressure Cooking:
- After soaking 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups of water.
- Cook at 15 pounds pressure following the manufacturer’s directions for the type of legume being cooked.
Tips and Notes
- Dried beans are a versatile and nutritious ingredient that can be used in various recipes.
- Soaking helps to reduce cooking time and aids in digestion by breaking down complex sugars.
- Experiment with different herbs and spices to enhance the flavor of cooked beans.
- Cooked beans can be stored in the refrigerator for a few days or frozen for longer storage.
This detailed guide ensures your beans are perfectly prepared for any culinary creation, from soups and stews to salads and dips. Enjoy the simplicity and cost-effectiveness of cooking beans at home with these easy methods!
