Option 3: Don't Soak Your Beans. How Long to Cook Dried Beans. When to Salt Your Beans. Adding Sugar to Beans? How to Make a Pot of Beans. Ways to Flavor a Pot of Beans. How to Freeze Cooked Beans. Save your Cooking Liquid! Featured Video. Save It Print. Total Time 0 mins. Servings 6 servings.
Yield 6 cups. Sort through the beans:. Soak the beans optional :. Cook the beans:. Salt the beans:. Store or serve:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights. Note: Lentils, split peas and blackeyed peas do not need to be soaked.
Cooking the beans makes them edible and digestible. Use cooked beans in your favorite recipes or refrigerate beans in shallow containers if they are to be eaten later. Freeze any extra beans within 4 days after cooking them. Refer to the manufacturer's instructions to learn more about specific cooking recommendations for your model. Here are some general instructions:. This article was originally written by Alice Henneman. Skip to main content.
Provide Feedback. There are two steps to cooking dry beans — soaking and cooking: 1. Soaking Beans Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. Pick through the beans, discarding any discolored or shriveled beans or any foreign matter. Rinse the beans well. Soak beans with one of these methods: Hot Soak. In a large pot, add 10 cups of water for each pound 2 cups of dry beans.
Heat to boiling; boil for 2—3 minutes. Remove from heat, cover and soak for up to 4 hours. There should be at least 4 inches 10 cm of water above the beans. Soak them for 8 to 10 hours at room temperature, or in the refrigerator if it is particularly hot. Strain, then discard the water. Cover generously with water and bring to a boil.
Cook them for about two minutes, then turn the burner off and let rest for 1 hour. Strain and discard the water. This stage can also be done in the microwave: Bring the water and legumes to a boil on highest power in a microwave-safe bowl and let rest for 1 hour. Good to know: Not only does this technique rehydrate beans more quickly, it also removes more of the offending fermentable carbohydrates than a cold-water soak.
Add seasoning this is the fun part—see sidebar on the next page and bring to a boil. Reduce the heat and simmer gently—partially covered, stirring once in a while—until tender see our cooking guide, right.
Add water as required. Add seasoning and cook, covered, until tender. Drain and transfer them to the slow cooker be careful not to exceed half its capacity , then cover with water and add seasoning. Cook on low for 4 to 6 hours. There are two methods for soaking dry beans and legumes. Just pour the rinsed beans into a medium to large pot with a lid, cover with water about 3 inches over the beans, and allow to sit overnight. Drain before cooking in fresh water. Quick-soaking on the stove takes less time.
Just bring the beans to boil in a large pot, and boil for 2 minutes. Turn off the heat and let stand covered for at least 1 hour, then drain and cook in fresh water.
Soaked beans can be cooked in a pot on the stove or in a slow cooker. Using a pressure cooker eliminates the need for soaking, just follow the manufacturer's directions. If you want to salt your beans, add it during the last 30 minutes of cook time, whether the beans are on the stove or in a slow cooker. If using a pressure cooker, add salt after the beans are cooked and pressure is fully released, then simmer for 2 to 3 minutes.
Keep in mind that lentils and split peas are small and generally do not require a soak before cooking. Follow the cooking directions on the package. After boiling, you can reduce temperature to a simmer and continue slow cooking.
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