Preparing Dry Beans
- 1 package dried beans (such as pinto, navy, black, or kidney)
Stove Top Method
- Spread dried beans on a baking sheet. Remove any small stones, dirt pieces, or withered beans. Rinse.
Place rinsed beans in a large cooking pan. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag. Do either a short soak or a long soak.
Short Soak – Bring beans to a boil, boil for 2-3 minutes, remove from heat, and let stand covered for 1-4 hours. Rinse beans.
Long Soak – Cover beans with cold water and soak overnight in an uncovered pot. Rinse beans.
- Cover beans with fresh cold water and bring to a boil. Reduce heat and simmer until tender. Cooking time varies with bean varieties and soaking times. Long soaks can shorten cooking times. Read package directions.
Cook 2 hours: black, great northern, kidney, navy, small white, and pinto beans
Cook 3 hours: garbanzo (chickpeas) and red beans
Slow Cooker Method
- Rinse beans. Remove any small stones, dirt pieces, or withered beans.
- Combine 1 pound dried beans (2 cups) with 8 cups water in slow cooker.
- Cook on low for 6 - 8 hours (or overnight) until beans are soft.
- Cook a large pot of beans at one time and freeze in 1 1/2 cup portions (about 1 can or 15 ounces). Thaw using the defrost cycle of microwave, in the refrigerator overnight, or by setting them in a pan of water for 1 hour.
- Add beans to a vegetable or pasta salad to make it a protein rich main dish.
- Mash cooked beans, spread on a soft tortilla, heat, and eat! Include other ingredients such as cheese, lettuce, tomato, salsa.