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Bulk beans are so much cheaper than buying canned beans, it always takes a little planning though, and in the past I'd always forget. Not anymore, I have a big yogurt container boldly marked "BEANS" that I keep filled with soaking beans in the refrigerator all the time.
When I make a pot of beans, I've made it a habit to clean the container, refill it with beans and water, then put it back in the fridge. In a few days when I want to make beans again, they are ready to cook.
Now, I make beans at least once a week, so this works very well, and the beans don't go bad. It's healthier too. I know what I put in my beans and don't have to read a label to double check ingredients.
I try to keep at least one cup of beans soaking, but usually two. Cover the beans with equally the same amount of water if not more. Sometimes after a couple days I will check them to make sure the beans haven't soaked up all the water and will add more.
Here is my favorite easy bean recipe:
Ingredients:
- 1 cup pre-soaked black beans
- 1 cup pre-soaked kidney beans or other bean
- 1/2 or one whole onion, diced (to taste)
- 1 large can of diced tomatoes
- 1/2 cup of rice or quinoa
- 1/2 bell pepper, any color (optional)
- 1-2 Tbsp. olive oil (other vegetable oil may be substituted)
- 1 Tbsp. cumin
- 1/2 tsp - 1 Tbsp. cayenne (to taste)
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1 tsp. chili pepper flakes
- 1-2 Tbsp. garlic powder OR 2-4 cloves freshly diced garlic
Directions
- Rinse your soaked beans in a colander. Dump them into a large stock pot and cover by about an inch-two inches more of water.
- Boil on medium heat until soft, but not squishy. Usually for about an hour. Check on them occasionally to ensure water level stays above beans and that you don't burn them.
- Put oil, all spices, and garlic into a frying pan on medium heat and fry for about a minute.
- Add diced onions and peppers to oil and fry for another minute or two until just soft, and remove from heat.
- Dump beans into colander and rinse again, then return to pot.
- Mix beans, diced tomatoes, and onion spice mixture together.
- Add rice or quinoa and one cup of water. Cover.
- Heat back to a slow boil for 20-30 minutes stirring occasionally until rice/quinoa have cooked thoroughly.
Serve with chips as a snack, with tortillas and taco fixings, or eat as a main dish.
By Mara
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