Dry beans have been getting a bad rap for a long time because of the lack of cooking methods. These methods will work for some cooks and others won’t work. Do you believe it’s about the ingredient and seasoning?
This method I am about to share has always worked for me as long as I am not experimenting with an unknown beans brand. Yes, it is true!
I am sure you have thrown many beans pots away just because the beans either took too long to cook or turn into porridge-like substance. Believe me, I have been there. And it is frustrating when you feel that you are throwing money away.
Unfortunately, I cannot convince you that the beans brands I used have worked for me. I can share with you that brands like Goya Foods, Nature’s Promise from Stop&Shop and 365 Everyday Value from Wholefoods have not let me down yet.
How to Cook Dry Beans from Scratch
Cooking dry beans from scratch is not a science. You want to make sure that whatever food you are cooking is tasty.
Every time I wash the Cooking Chanel of Food Network and a chef is cooking pasta, she or he will tell you that you need to season your pasta. By seasoning your pasta, she or he means to salt the water. Well, use the same concept here.
Soaking is not always required. Cooking dry beans in a crockpot might be the easiest way if you making beans soup for example. But if you have a good dutch oven pan or pot you are in business.
I truly do believe in a dutch oven pit because the heat is evenly distributed. The heat does not have to be high. As long as you have the heat under the pot at low to medium heat you should be fine.
There are three steps to cooking beans from scratch.
- Sort the beans and remove any debris if any, rock or bad looking beans discarding any discolored or shriveled beans.
- Wash beans under room temperature water and drain
- Soak or cook immediately
Soaking or not soaking the Beans
There are 2 ways to soak the beans. A quick soak or overnight soak. Whatever method you choose will depend on the recipe and also the types of beans.
Dry beans such as black eyes peas, lentils, split peas do not need to be soaked. They cook very fast and you can create numerous recipes with these beans.
One important thing you must remember is to never add cold water. This might affect the cooking process of the beans.
tips for Cooking Beans and storing
There are a few things to remember when cooking beans from scratch.
- always clean and rinse the beans
- use a large pot with fresh water for boiling
- do not add salt to boiling water, the beans will be tough
- you may add parsley and garlic to boiling water
- cover and simmer the beans until tender but firm
- do not rush cooking by increasing the heat under the pot
- taste test or mash a couple of beans to make sure that they cook evenly
- most beans will cook 45 minutes to 2 hours
- if making bean puree, make sure beans have cooled off before pureeing in blender or food processor
- any boiled or cooked beans can be frozen up to one month.
- store in a freezer bag, BPA free plastic container or glass container
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