How to Cook Pre-Soaked Red Beans

Soaked red beans require a shorter cooking time.

Dried red beans have a long shelf-life without the need for canning. To prepare dried beans, soak them first to begin to hydrate the beans. Soaking dried beans softens them and reduces the cooking time. Pre-soaked beans are also labeled as "quick cooking" but they will still require at least one hour to reach a tender texture. Use the cooked red beans as the other half of red beans and rice or as a chili or soup addition.

Things You'll Need

• Cooking pot
• Skimmer
• Colander

Instructions

1. Add the pre-soaked red beans to a cooking pot and add water until the beans are submerged under 2 inches of water in the pot.

2. Bring the mixture to a full, rolling boil over medium heat.

3. Reduce the heat to medium-low so the beans are still simmering.

4. Cover and cook the red beans for 1 hour or until tender. Watch the beans as they cook and use a skimmer to remove any foam rising to the top.

5. Drain any remaining water from the beans through a colander and serve.

References

• Start Cooking; How to Cook Beans, Split Peas and Lentils; Kathy Maister, et al.
• Whole Foods Market: Guide to Beans
• "366 Delicious Ways to Cook Rice, Beans and Grains"; Andrea Chesman; 1998