Things You'll Need
Large pot with lid
1 tablespoon vegetable or olive oil
2 strips of raw bacon
Large mixing bowl
From basic navy beans to the speckled anasazi bean, virtually every type of bean can be dried to preserve it longer. After drying, beans must be soaked in water for 6 to 8 hours or overnight to rehydrate and prepare them for cooking. Once your beans have been soaked, cooking them is a simple, but time-consuming process. Set aside some time to hang out in the kitchen as you watch your beans cook until they are tender.
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Drain the bean into a colander. Rinse the soaked beans with cool water to remove any dirt or other residue.
Pick over the batch of beans, removing any that are shriveled and black.
Place the beans in a large pot. Add a generous amount of water over the top of the beans. As they cook the beans will absorb the water.
Bring the beans and water to a simmer over medium heat. Add 2 teaspoon of salt and 1/4 teaspoon of pepper per lb. of beans.
Turn the heat down to low and cover the pot. Allow the beans to cook between 1 1/2 to 2 hours. Check the beans occasionally and add more water if the pot seems dry. Beans are cooked when they are tender.
Drain the soaked beans in a colander. Rinse it in with cool water and discard and black or shriveled beans.
Fill a pressure cooker half full with the soaked beans. Cover the beans with water.
Add 1 tablespoon of vegetable or olive oil per cup of beans along with two strips of raw bacon.
Secure the lid on the cooker and set it with 15 lbs. of pressure. Cook the beans for 10 to 15 minutes or follow the instructions on the manufacturer's manual. Stir the beans before serving.
Drain the soaking water from the beans in a colander. Rinse the beans in cool water and remove any shriveled or unsightly beans.
Place 1 lb. of the soaked beans in a large mixing bowl. Add 3 cups of water, 1 teaspoon of salt and 1/2 teaspoon of ground pepper.
Cover the bowl with a double layer of plastic wrap.
Microwave the beans on high until the beans and water begin to boil about 12 to 15 minutes.
Reduce the power by half and continue microwaving the beans for 30 to 45 minutes. Uncover the beans and stir with a mixing spoon 15 to 20 minutes after cooking. Recover and cook for another 10 minutes. Uncover and stir again.
Cover the bowl the last time with the double layer of plastic wrap and cook for another 10 minutes until the beans are tender.
Add chopped garlic, onion or parsley to the water to flavor the beans as they cook.
Beans will double in size as they cook. Use a large enough pot to contain the cooked beans.
Adding oil in the pressure cooker will help the beans from frothing over the container.
Smaller beans cook faster than larger beans in the microwave. Check the beans often to avoid over-cooking
Do not add acidic ingredients such as tomatoes or citrus fruits while the the beans are cooking as this will prevent them from getting tender.