Don’t have a pressure cooker and still want to cook beans?
Cooking your DRY Beans: Dry beans need to be soaked before they can be cooked.
Quick Soaking – For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.
Overnight Soak – For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.
Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.
Storing Freshly Cooked Beans
Because cooking beans can be a process, you may want to cook more than you need and store them for next time to save you time (and you’re only making one mess!). Store cooked beans tightly covered in the fridge up to 5 days or in the freezer for up to 6 months.
Learn how to use beans in place of oil in brownies and cakes. I’m not kidding! It tastes great in cakes and brownies, saves you some calories, and adds all of that great fiber and protein you’re missing in your diet!
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