Comments on: Tips for Cooking Your Beans to use in Food Storage Recipes

By: J.W.

J.W. — Sat, 22 Jan 2011 20:40:00 +0000

The thing about beans and gout: Beans have a lot of protein. People with gout are supposed to limit high protein foods–including red meat and beans. (this is directly from my husband’s doctor). Losing weight helps with all kinds of health issues–gout, diabetes, heart disease, etc.

By: Obergirl

Obergirl — Thu, 04 Nov 2010 16:41:00 +0000

I have done this in the past. It seems to work. I also now pressure can my beans. I have found that they do not produce any gas when I pressure cook them. I use 1 c. dried beans to a quart and fill to within 5″ from the top. Pressure cook them for 1 hour after it comes to pressure.

By: Samantha

Samantha — Thu, 10 Jun 2010 03:07:59 +0000

You can process your own beans in a pressure canner. 2 pounds (2 bags dry) will do 7 pints. I just follow the instructions in “The Ball Blue Book”

By: Kym

Kym — Thu, 27 May 2010 00:48:28 +0000

I have a question on the storing of freshly cooked beans…actually just lots of questions on beans!! I've never used dry beans before but have a yummy recipe for black beans. It calls for cans of black beans and I've decided I want to make them with dried beans (reduce price and sodium…and use my food storage!!). So I've soaked my beans overnight. I now have to cook according to the package? If I want to use the beans like I would use cans out of a can, I need to cook them right? Someone told me I didn't need to cook them more then just in my recipe, but my recipe is basically heating them up for like 7 minutes…so thinking I do need to cook per package directions?? Now to store, since I am soaking the enitre package to save time in the future, do I use some of the cooking liquid when I store them in the fridge or freezer? Also, does anyone know right off how many cups are in a can of beans and is it a direct 1 to 1 ratio of soaked/cooked beans to how much is in a can for recipes? Told you I had lots of bean questions!!

By: eatfoodstorage

eatfoodstorage — Fri, 09 Apr 2010 03:20:13 +0000

The benefit is that it reduces gas to switch the water. So if you have a
sensitive tummy, there are benefits.

By: Julie

Julie — Fri, 09 Apr 2010 01:04:43 +0000

There is a book called “The Bean Bible” that claims there is no benefit to soaking beans. You can just cook them from dry, adding 2x the amount of water as beans and they are done in 1-2 hours on the stove top. I have tried it and it works!!

By: eatfoodstorage

eatfoodstorage — Thu, 08 Apr 2010 20:20:13 +0000

The benefit is that it reduces gas to switch the water. So if you have a
sensitive tummy, there are benefits.

By: Julie

Julie — Thu, 08 Apr 2010 18:04:43 +0000

By: eatfoodstorage

eatfoodstorage — Fri, 19 Mar 2010 18:52:57 +0000

It does differ. I'd look up times online.

By: Helen

Helen — Fri, 19 Mar 2010 16:35:32 +0000

What about cooking beans in a pressure cooker? Do the times depend on the type or size of cooker used, or just on the pressure, type of bean, & altitude? I used a pressure cooker for the first time yesterday (non-electric, 4 qt, pressure weight 5/10/15). I tried cooking cannelini (white kidney) beans — the booklet didn't have that bean listed, so I used the time for kidney beans (30 min at 15 lb), plus added 7 minutes for high altitude (5000 ft). The beans were really, really, mushy, so I ended up pureeing them and making brownies. (The red potatoes for mashing turned out great, though — 11 min at 15 lb.)