How To Soak and Cook Dried Beans

In this short tutorial, I will show you How To Soak and Cook Dried Beans. Whether it’s a long soak overnight or a quick soak, this is my fool-proof method.

Start by sorting through the dried beans. Sometimes little things like small stones or broken pieces of beans are missed and packaged. You’ll want to discard all debris.

There are two ways you can soak beans. The first is to add them to a large bowl and cover them with water by 2-inches. Or you can do the quick method as shown in the steps below.

Place the sorted beans in a colander and rinse them under cold water.

Add them to a medium-sized pot and cover with hot water, about 6 cups.

Cover and bring to a boil, cooking the beans in a rolling boil for 2 minutes.

Drain the beans; you willll notice the skins starting to pull back.

Place the beans back in the pot, cover with fresh cool water and bring back to a boil. Once the water is boiling, reduce the heat to low and simmer for 1-1/2 to 2 hours or until the beans are tender.

Voila! Perfect beans!

Drain and set them off to the side. You could even make the beans a few days in advance and just store in an airtight container in the fridge.

Enjoy! And if you give this How To Soak and Cook Dried Beans method a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 1 recipe

How To Soak and Cook Dried Beans

A simple How-To for soaking and cooking dried beans. Generally speaking 1 pound beans equals 3 cups cooked beans

Prep Time: 5 minutes mins

Cook Time: 2 hours hrs

soaking time: 8 hours hrs

Ingredients

• 1 pound beans

Instructions 

• Start by sorting through the dried beans. Sometimes little things like small stones or broken pieces of beans are missed and packaged. You’ll want to discard any debris or broken beans.
• There are two ways you can soak beans. The first is to add them to a large bowl and cover them with water by 2-inches. Or you can do the quick method as shown in the steps below.
• Place the sorted beans in a colander and rinse them under cold water.
• Add them to a medium-sized pot and cover with hot water, about 6 cups.
• Cover and bring to a boil, cooking the beans in a rolling boil for 2 minutes. Drain the beans; you willll notice the skins starting to pull back.
• Place the beans back in the pot, cover with fresh cool water and bring back to a boil. Once the water is boiling, reduce the heat to low and simmer for 1½ to 2 hours or until the beans are tender.
• Drain and set them off to the side. You could even make the beans a few days in advance and just store in an airtight container in the fridge.

Serving: 1recipe, Calories: 635kcal, Carbohydrates: 118g, Protein: 37g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Potassium: 1764mg, Fiber: 48g, Sugar: 2g, Vitamin C: 4mg, Calcium: 313mg, Iron: 11mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: universal