8 hrs 1 min
There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches.
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- 1Note: Lentils, split peas and black-eyed peas do not need to be soaked.
- 2Pick through the beans, discarding any discolored or shriveled beans or any foreign matter.
- 3Rinse well.
- 4Traditional Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans with 10 cups water.
- 5Cover tightly and refrigerate 6-8 hours or overnight.
- 6Drain and rinse the beans.
- 7Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil.
- 8Add 1 pound dried beans and return to a boil.
- 9Remove from the heat; cover tightly and set aside at room temperature 2-3 hours.
- 10Drain and rinse the beans.
- 11Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil.
- 12Add 1 pound dried beans and return to a boil; let boil 2-3 minutes.
- 13Cover tightly and set aside at room temperature 1 hour.
- 14Drain and rinse the beans.
- 15Gas-Free Soak: (The best method for gas-free beans, developed by the California Dry Bean Advisory Board.) In a 5-quart sauce- pan, place 1 pound of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover and set aside overnight.
- 16By morning, 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water.
- 17Drain, then rinse the beans thoroughly before cooking them.
- 18COOKING BEANS: When cooking beans, do not add salt or acidic ingredients, like vinegar, tomatoes or juice- which slow the cooking substantially; add these ingredients when the beans are just tender.
- 19Cooking times vary with the types of beans used but also may vary with their age.
- 20Beans are done when they can be easily mashed between two fingers or with a fork.
- 21Always test a few beans in case they have not cooked evenly.
- 22Return the soaked, rinsed beans to the 5-quart saucepan.
- 23Cover the beans with 3 times their volume of water.
- 24Add herbs or spices (not salt), as desired.
- 25Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender (the time will depend on the type of bean, but start checking after 45-60 minutes).
- 26Do not boil them since this will break the skins.
- 27Check the level of the water and add more if it gets low.
- 28When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages.
- 29One pound of dried beans will yield about 5 or 6 cups cooked beans.
- 30PRESSURE COOKING: This is one of the quickest ways to cook beans.
- 31After you've soaked 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups water.
- 32Cook at 15 pounds pressure following the manufacturer's directions for the type of legume you are cooking.
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Nutritional Facts for Basic Dried Beans
Serving Size: 1 (2370 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: