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Dried Beans


Dried 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.
 

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. 

  • If soaked too long, they may ferment, which affects their flavor and makes them difficult to digest.
     

  • To help in the digestion of beans, always discard the water in which they were soaked.

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.

 various types of dried beans

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

B

eans 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.
 
 

Beans (soaked)

Saucepan

Pressure Cooker
at 15 Lb. Pressure

Black Beans

1 to 1½ hours
 

5 to 8 Min.

Garbanzo Beans

1 to 1½ hours

5 to 7 Min.

Great Northerns

1 to 1½ hours

5 to 7 Min.

Lima Beans, Large

45 to 60 minutes

Not Recommended

Lima Beans, Baby
 

1 hour

Not Recommended

Navy or Small Whites

1 to 1½ hours

5 to 8 Min.

Pink Beans

1 to 1½ hours

6 to 8 Min.

Pinto Beans

1 to 1½ hours

5 to 7 Min.

Red Beans

1 to 1½ hours

6 to 8 Min.

Red Kidney Beans

1 to 1½ hours

5 to 8 Min.

Soybeans

3 hours

12 to 15 Min.

 

 

 

Beans (not soaked)

Saucepan

Pressure Cooker*

Black-Eyed Peas

1 to 1½ hours

Not Recommended

Lentils

30 to 45 minutes

Not Recommended

Split Peas, Green

30 to 45 minutes

Not Recommended

 


Dried Bean Guide
Use this guide to gauge how much dried beans 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

 


How To Cook Dried 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. 

  • High Altitude: As altitude increases, dried beans take more time to rehydrate and cook. The difference begins to be noticeable above 3,500 feet.
     

  • Oven Baking:  Baking in the hot dry air of the oven is a slow process, but it's the only way to create the wonderful glazed, crusty top characteristic of baked beans and bean pot casseroles. Traditional containers for baking beans are earthenware bean pots, usually 3 or 3½  quart size.  The pot and lid should be glazed at least on the inside and must be lead-free.  You can also use glass or ceramic casseroles.

How To Soak Dried Beans:

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