Cooking Beans from Dry
Servings
121/2 cup
Ingredients
Instructions
  1. In a strainer, rinse beans. Discard any broken pieces, rocks or other debris.
  2. Soak the beans before cooking – this shortens the cooking time and helps the beans cook evenly.
  3. OVERNIGHT METHOD: Place beans into a large pot. Add enough cold water to cover the beans by at least 2 inches. Add salt. Cover and rest overnight. Discard the water and proceed with cooking.
  4. QUICK-SOAK METHOD: Place beans into a large pot. Add enough cold water to cover the beans by at least 2 inches. Add salt. Bring water to a boil and boil for 2 minutes. Remove from the heat and allow to soak for 1 hour. Discard the water and proceed with cooking.
  5. COOKING BEANS: Add enough water to cover the beans by 2 inches. Bring to a boil and reduce to a simmer (the bubbles should be very slow). Boil gently with lid slightly off until beans are tender, 45 minutes to two hours.
  6. TEST DONENESS: Scoop a few beans out of the pot with a spoon and gently blow on them. If the skins begin to crack and curl up, taste the beans. Try at least 3 beans since some may cook faster than others. If they still aren’t tender, allow them to continue to simmer, checking them every 30 minutes.
Recipe Notes

Adding salt during the soak will pull the flavor into the bean as it absorbs water. To add additional flavor at this step try adding:

* 2 bay leaves and 2-3 cloves crushed garlic

* 1 dried chili pepper, 1 teaspoon cumin seeds, 1/2 onion

* 4 whole dried cloves and 1/4 teaspoon red pepper flakes
Nutrition Facts
Cooking Beans from Dry
Amount Per Serving
Calories 36
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 488mg 20%
Potassium 85mg 2%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 1%
Vitamin C 0%
Vitamin D0%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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