Using dried beans can be much cheaper and healthier than using canned but they do take a bit more time to soak and cook. This is a guide about cooking dried beans.
Beans, beans, the frugal fruit, the more you eat them, the more you save money! Actually beans are a legume but there is no question that they are a frugal staple in any diet.
The great thing about dry beans is that they can be bought in bulk and stored for a long time. They are also both healthy and versatile. For a profile of all the nutrition benefits of beans check out the Northwest Harvest Bean Association website: http://www.northarvestbean.org/html/chefsguide.cfm#beanhealthy
As a general rule, 1 cup of dried beans or peas will expand to 2 to 3 cups cooked.
Spread the beans you plan to cook out on a cookie sheet. Remove any debris, empty shells or discolored beans. Then put the beans in a colander or strainer and rinse.
You can reduce the cooking time of beans by pre-soaking them. The legumes that don't require pre-soaking are lentils, split peas, black-eyed peas and mung beans.
Quick Soak - Add 4 cups of water for every 1 cup of beans that you wish to soak. Bring the water to a rapid boil and then remove from heat and let stand for 1 hour before using. Don't boil the beans for too long or you may damage the skins.
Overnight Soak - Add 4 cups of water for every 1 cup of beans that you wish to soak. Soak beans overnight. Overnight soaking of beans will make them more digestible so less intestinal gas is usually produced after you eat them.
1. Discard the soaking water and rinse. You can always use it for plant water.
2. Add 3 cups of water for every 1 cup of beans. Add 1 tablespoon of oil or other fat to reduce foaming during cooking.
3. Bring beans or peas to a boil. Reduce heat to low and simmer until tender. Simmer gently to prevent skins from bursting. Stir occasionally.
4. Beans and peas are done when they are tender and soft to the touch. They can take between 1 1/2 to 3 hours to cook depending on the size and type of bean. Peas take about an hour. Set a time timer and check them every 15 to 30 minutes. Hard water, altitude and the age of the beans may effect bean cooking times.
5. Drain beans immediately after they reach their desire tenderness to halt the cooking process.
Source: Northwest Bean Growers Association
Store dried beans and peas in an airtight (covered) container. Store in a cool, dry area. Storing Dried Beans and Peas
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Cut the cooking time way down on dried beans by soaking overnight, then freezing them in usable quantities. Then cook them by boiling them until soft. The freezing breaks down some of the cell fibers allowing them to cook more quickly.
By Linda
I make a lot of soups that call for beans, all different kinds. It gets quite expensive to use the canned beans. I have tried dried beans and have never been able to get them to the consistency of the canned type. I have soaked them overnight and then cooked them. They seem to stay hard or fall apart. Does anyone have the secret for cooking dry beans?
By Rose from Malvern, PA
By Cindy in Texas
12/13/2011
My mother always told us never add salt until the beans get soft. Otherwise it takes for ever the beans to get done, and most of the time they stay hard. Also the older the beans the longer it take for them to get done.
As TXBetty said use hot water when adding water. It also cuts the cooking time.
I just starting cooking beans in the crock-pot. So much easier and the beans seem to hold their shape better.
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