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How to Cook Dry Beans

Cooking Dry Beans

Sort and Rinse

  • sort beans and remove pebbles or other debris
  • Rinse in water

Soak

  • 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.

Cook

  • 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)

Cooking Tips

  • 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.

Bean Arithmetic

  • 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


 
 
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