Cooking Dry Beans
Sort and Rinse
- sort beans and remove pebbles or other debris
Rinse in water
- Place 1 pound (2 cups) beans in a large kettle; cover with 10 cups water. cover and let stand overnight.
- OR Quick soak beans. Boil beans for 2 minujtes then cover and let stand for 1 hour.
- OR Cook beans without soaking first. They take longer to cook and need more water.
- Drain the soaking water. Cover beans with 6 cups water.
- Simmer on stove for 2-3 hours or until done. (High altitude: 6-8 hours)
- OR Cook in a crock pot on high setting for 4-6 hours or until done. (High altitude: 8-10 hours)
- OR Cook in a pressure cooker for 30 minutes. (High altitude: the same)
- Lentils, split peas, and black-eyed peas can be rinsed and cooked without soaking.
- Increase cooking and soaking time in hard water or high altitude.
- Add one tablespoon of oil during cooking to reduce foaming.
- Simmer gently to prevent skins from bursting.
- Stir occasionally to prevent sticking
- Add more water if needed as beans cook.
- Bite-taste a few beans to test for doneness. They should be tender, but not overcooked.
- Add salt only after beans are cooked to tender.
- Don't add tomato, lemon, or vinegar until beans are cooked.
- Any of the following can be added during the last 1/2 hour of cooking: minced onion, garlic, green pepper, diced carrots, celery, chopped tomatoes or cooked meat.
- 1 pound dry beans = 2 cups dry beans
- 1 pound dry beans = 5-6 cups cooked beans
- 1 cup dry beans = 2 1/2 to 3 cups cooked beans
- 1 15-oz. can beans = 1 1/2 cups cooked beans