From the Pantry Butler kitchen

Cooked Beans

6 servings

Cooked Beans

A good, basic instructional recipe for cooking dry beans. Cooked beans are a great way to get more iron and fiber and can be eaten alone or added to salads and side dishes. USDA MyPlate Kitchen — Washington State WIC Program (public domain), via myplate.food

Ingredients

  • 1 cup dried beans
  • 10 cups water

Method

  1. Wash hands with soap and water.
  2. Sort : Before soaking beans, pick them over and remove any damaged beans, small stones or dirt.
  3. Soak : Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot.
  4. Choose one of the methods to soak your beans.
  5. Cook : Drain soaking water and rinse beans.
  6. Cover beans with fresh water.
  7. Simmer for 1 1/2 to 2 hours until tender.
  8. Soaking Methods: Hot Soak: Hot soaking helps reduce intestinal gas.
  9. For each pound (2 cups) of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes.
  10. Remove from heat, cover and set aside for up to 4 hours.
  11. Quick Soak: For each pound (2 cups) of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes.
  12. Remove from heat, cover and set aside for at least one hour.
  13. Overnight Soak: For each pound (2 cups) of dry beans, add 10 cups cold water and let soak overnight, or at least 8 hours.

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