How to Cook Dried Beans and Legumes. Many people are baffled with how to cook dried beans. Relax, it's easy and beans are some of the healthiest foods you can eat. Click for helpful tips.
Many people are baffled with how to cook dried beans. Relax, it's easy and beans and legumes are some of the healthiest foods you can eat. Here are some more tips to help you cook better with beans:
- Don't have time to cook dried beans? No problem, dried or canned beans will work interchangeably in most recipes, and you don't need to precook canned beans.
- Fresher dried beans will cook faster than older dried beans, so use the cooking times as a very general guideline. Taste the beans for tenderness early and often during the cooking process.
- Because bean cooking times can vary so widely from batch to batch, it's best to pre-cook dried beans before using in recipes.
- Cooking Method I -- Place beans in a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer. Cover and cook until beans are tender.
- Cooking Method II -- Cover beans with cold water and soak overnight or for at least 6 hours. Drain and place in clean water, bring to a boil, reduce to a simmer and cook until tender.
- Quick Soak Method: Cover in cold water, bring to a boil. Turn off heat and let soak for 2 hours, then simmer until tender.
- Before cooking, rinse the beans and pick through them, removing any small stones that sometimes get mixed in and throwing out any shriveled or discolored beans.
- Even though they may be dried, the fresher the bean the better -- for flavor and for the amount of nutrients.
- Store dried beans in covered plastic food containers.
- After cooking beans, divide into portions and refrigerate leftovers in their own liquid for up to 4 days or in the freezer for 3 months (longer if you have a vacuum food saver appliance like the Tilia Food Saver).
- Reheat cooked beans in the microwave, on the stovetop or even in the oven.