Tips for using dry beans
Jan./Feb. 2013 California Bountiful magazine
- Use one quart of soaking water for every pound of dry beans. Soak the beans overnight or a minimum of six to eight hours. Discard any beans that float.
- For quick soaking, place the beans and water in a large kettle. Bring them to a boil over high heat. Reduce the heat to medium and boil gently for five minutes. Turn the heat off, cover the kettle and allow the beans to stand at room temperature for an hour.
- A slow cooker can be used for soaking and cooking beans. Soak the beans overnight in the slow cooking pot with the heat turned off. Cover and cook beans on high for two to three hours or until the beans are tender. Drain and follow your recipe as directed.
- When cooking dry beans, do not add acid foods, such as tomatoes, until the end of the cooking time. Acid foods can make the beans tough.
- Add a tablespoon of oil when cooking beans to prevent boilovers.
- Dry beans will keep for at least a year when stored in an airtight container in a cool, dry place.