How to Prepare Dried Beans

Preparing dried beans takes time, but not much effort. Dried is the most economical way to purchase beans, and will save money versus canned or frozen beans. Beans are also highly nutritious when properly cooked. They contain large amounts of fiber, iron and complex carbohydrates. This recipe can be used to cook any number of dried beans, and is easily customizable to suit individual tastes.

Things You'll Need

• Dried beans
• Fine mesh strainer
• Large stockpot
• Table salt
• Butter
• Pepper
• Seasonings (optional)

Instructions

1. Spread the dried beans out onto a flat surface and inspect them. Remove any debris such as dirt or pebbles. Transfer the beans to a fine mesh strainer and rinse thoroughly under cold running water.

2. Pour the dried beans into a large stockpot and cover with tepid water. Add 1 tsp. table salt, and place the lid on the pan. Allow the beans to soak overnight. They should double in size during soaking.

3. Drain the water from the beans, and rinse in the strainer again to remove any excess salt. Rinse the pan out thoroughly and then return the beans to the pan and cover with fresh water.

4. Place the pan on the stove, turn the heat to medium-high, and bring the beans to a full boil. Reduce the heat to medium-low, and simmer for 30 minutes to 3 hours until tender.

5. Remove a few beans to test for doneness every half hour. Pinch them with your fingers and once the desired tenderness is achieved remove the stock pot from the heat.

6. Drain off any excess water from the beans. Add 3 to 4 tbsp. of butter and mix well. Season with salt, pepper and any other seasonings you prefer, and serve immediately. Cover and store leftovers in the refrigerator for up to 4 days before discarding.

Tips & Warnings

• A colander may be used if a fine mesh strainer is not available for rinsing the dried beans. For more flavor, try adding onions, peppers and garlic to the dried beans about halfway through the cooking process. Cooked beans may also be frozen for storage, where they will keep up to 6 months in the freezer.

• Do not add salt to the water while cooking the dried beans as this can reduce the moisture absorption of the beans and cause the skins to toughen.

References

• Iowa State University Extension: Preparing Dried Beans
• Book: The what to eat if you have cancer cookbook: over 100 easy-to-prepare recipes for patients and their families and caregivers; Maureen Keane, Daniella Chace; 1997

Resources

• University of Nebraska Cooperative Extension: Cooking with Dried Beans