Any canned or dry packaged bean variety may be substituted for another.
Plan ahead when cooking
with dry beans, they generally need time to soak and cook (for 30 minutes
to 2 hours depending on
variety and freshness)
Traditional Method Preparation:
In a large pot, add 3 cups of cold water to each cup of dry beans or
6 cups of water for each pound of
beans. Soak 8 hours or overnight in the refridgerator.
Drain and rinse. Now the beans are ready to cook.
Note: Beans soaked overnight keep their shape and have a more uniform texture than quick soak beans.
Quick-Soak Method Preparation:
In a large pot, add 3 cups of cold water to each cup of dry beans or
6 cups of water for each pound of
beans. Heat the water to boiling and cook the beans for 2 minutes.
Cover the pot and let stand for 1 hour.
Drain and rinse. Now the beans are ready to cook.
Other Preparation Shortcuts:
If time doesn't allow you to prepare your beans by the previous two
methods you can use prepared beans.
Many dry beans are available in cans or jars precooked and ready to
use. Simply drain and rinse the beans
prior to adding them to your recipe.
Because beans freeze well, another approach to "beans in a hurry" is
to prepare a double or triple batch
of dry beans when you have the time. Simply freeze the prepared
beans in appropriate sized portions.
Dry Beans in the Crock Pot:
Place beans in boiling water (enough to cover) and simmer for 10 minutes.
Place beans in the crock pot
and add 3 cups of water per cup of beans. Cook on low for 8-12
hours or follow instructions given by
your specific crock pot manufacturer. This replaces both the
soaking and initial cooking steps.
Dry Beans in a Pressure Cooker:
Wash, sort and soak beans using either the traditional or quick soak
method. Place soaked beans in
pressure cooker - cooker should be no more than 1/3 full to allow
for expansion. Add water to
cover and 1 tablespoon of oil to reduce foaming. Cover and cook
at 10 lbs. of pressure for about 20 min.
Dry Beans in the Microwave:
*Idealy, the microwave should be used for warming up left-over beans.
Wash, sort and soak beans using either the traditional or quick soak
method. Place beans and 8 cups
of water in a 5 quart- casserole. Microwave uncovered at full
power for 8-10 minutes or until boiling.
Cover with lid and let stand 1 hour - stirring several times and adding
hot water as needed to keep beans
covered. Cook at full power for another 8-10 minutes or until
boiling. Then cook at 50% power for
15-20 minutes or until tender.
Beans may also be soaked overnight using the traditional method and
then cooked at full power for
8-10 min. or until boiling. Then cook at 50% power for 15-20
minutes or until tender.
Storing Dry Beans:
Canned beans should be kept in a cool dry place. Dry beans should
be stored in airtight covered containers,
preferably glass and not in the refrigerator. Dry beans will
keep for many years but are best when stored
for no longer than 1 year. Storing beans for longer periods increases
dehyrdration and increases
cooking time. Cooked beans may be kept, covered in the refrigerator
for 4 to 5 days and in the freezer
for up to 6 months.
Additional Cooking Tips:
- A Tablespoon of oil or butter added during cooking reduces foaming
and boil-overs.
- Simmer beans gently to prevent skins from bursting. Stir occasionally
to prevent sticking.
- For hard water or high altitude applications, increase soaking and
cooking time.
- Add acid substances such as lemon juice, vingegar, tomatoes and wine
at the end of cooking time since acid
makes beans firm. To keep beans tender, add salt after cooking.
- To spice beans up while they cook, seasonings such as garlic, onion,
oregano, parsley, cumin or thyme
can be added to the pot while beans are cooking.
Bean Math:
- A pound of dry beans = about 2 cups of dry beans.
- Dry beans triple in volume when soaked and cooked.
- A cup of dry beans yields 3 cups cooked.
- A pound of dry beans yields 6 cups cooked.
- After soaking, simmer beans for approx. 2 hours.
- A pound of dry beans makes about 9 servings of baked beans.
- A pound of dry beans makes about 12 servings of bean soup.
A one pound can of cooked beans measures about 2 cups.