Tips for Cooking Dried Beans
Cooking dried beans always appears to be a monumental task
because it seems like a great deal of time must be spent before you
can even use the cooked beans in a recipe. While canned beans
are really convenient, cooked dry beans have a lot more flavor than
their canned relatives.
If you plan ahead, dried beans are easy to cook and they are very
economical since their price is much lower than canned beans.
Below are a few tips that will make cooking dried beans easier for
1. If you have the freezer space, cook more than one batch
of beans at a time. Freeze the cooked beans up to 6 months.
This way you have more flavorful beans but your frozen beans are
just as convenient as purchased canned beans.
2. You can cook dried beans the same day if you do the
following. Place beans in a large pot and cover with 1 inch of
water. Heat to boiling. Reduce heat and simmer for 2
minutes. Remove from heat, cover, and let sit for 1 hour.
You may then drain, rinse, and cook the beans normally.
3. For each cup of dried beans, use 3 cups of water for
cooking (except for lentils and black eyed peas- see directions in
tip #4) For other beans, bring to a boil, reduce heat and
simmer for the times listed below.
Black beans - 1 hour to 1.5 hours
Kidney beans - 1.5 hours to 2 hours
Northern beans - 1 hour to 1.5 hours
Navy beans - 1.5 hours to 2 hours
Garbanzo beans (Chickpeas) 1.5 hr to 2 hours
4. When cooking lentils, use 1.5 cups of water for every
cup of beans. DO NOT PRESOAK. Simmer for 30 minutes in a
Black eye peas also do not need pre-soaking. Use 3 cups of
water for each cup of beans and simmer while covered for
approximately an hour.
Beans are delicious and nutritious! Each 1/2 cup of cooked
beans offers between 6 and 10 grams of fiber, less than 2 grams of
fat, and between 7 and 9 grams of protein. You can add beans
to salads, tacos, burritos, soups, salsas, or add to rice or pasta
as well as just adding salt and pepper for a simple side dish.