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SubscribeBeans. Beans. The Magical Fruit. Beans. Beans. They make you…
Alright, Alright.
I couldn’t help it. I’m surrounded by little boys who think that saying the word “toot” is the FUNNIEST thing…EVER!
There really isn’t anything funnier than a little boy giggling after saying “toot.” That word invokes a special giggle.
And I can’t help but laugh when I hear this “toot-y” giggle. Such is the life as a mom of boys!
No really, beans are good for your heart. And they are magical.
They are loaded with good fiber and when paired with other foods that are incomplete proteins, they are an excellent source of complete protein.
I love them because they are so inexpensive…and nutritious!
If you’re intimidated by cooking dried beans, let me help…
Place 1 lb. bag of beans into large bowl.
Sift and sort through the beans and remove any pieces of dirt and broken beans.
Fill bowls with HOT water to cover bowls at least 2 inches. Remove any beans that float to the top when soaking.
Beans will at least double in size. Soak in HOT water for at least 2 hours, but ideally, soak overnight.
After soaking, drain beans and rinse with cool water.
Place in large pot and cover with at least 2 inches of water.
Place the lid on top with a slight crack. Bring water to a boil. (I crack the lid at the start because I find that when I put the lid on all the way and move onto another task in the kitchen or around the house, the water will be boiling over and make a mess on the stove! So I crack the lid to avoid the spillage.)
Once boiling, reduce heat to medium and then cover completely. Let cook another 1 – 1.5 hours, or until beans are soft.
Drain beans.
Use in favorite recipe.
Or place into freezer baggies in 1, 2 or 3 cup portions to use in future meals.
I find that making up a big batch and freezing them helps reduce cooking time in future meals.
There you have it!
Cost Effectivness
Cost of cans: at least $.79/can
Cost of dried beans: $.97 for 1 lb. bag; makes approximately 8 cups of beans; or 4 cans worth. So less than $.25 “per can”!
Time in preparation: The total time to prepare dried beans is at least 4 hours, between soaking and cooking. The actual hands on time is probably a total of 10-15 minutes for the sorting, rinsing and draining!
Of course, cans are more convenient! But, be sure to read the label and look for no salt added cans and those with no additional preservatives!
I’m all for the healthiest and least expensive option!
{ 11 comments… read them below or add one }
When I cook beans, I soak them overnight in lightly salted water, drain, and rinse. Then, I cook them in the slow cooker on low until they are done. I learned about soaking in salted water from Cook’s Illustrated, though I use less salt than they say. The new crock pots I’ve seen bring food to a boil. The older ones don’t.
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A crock-pot is a great time saver for cooking beans! You can either follow Erin’s steps and then put the beans in the crock-pot to cook, or you can cheat (NO! Not that!) and sort and rinse the beans and throw them in the crock-pot with water (rule of thumb – water should be at least twice as high in the crock pot as your beans). Turn your crock on, walk away for 6-8 hours, come back, let them cool, pack them up and freeze them! Here’s a 3 Bean Chili that I make with this method that is way yummy! http://bit.ly/2L87uI
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Since husband has heart issues, I freeze beans like that for use in recipes. I had not been draining them, though. I will, from now on, because I have always poured off the liquid after thawing. This way I can put them right in the chili (or whatever) and let them thaw in there.
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Thanks so much for these simple tutorials! My mom was not much of a cook, so I missed out on a lot of basics…like how to cook dried beans or cook butternut squash. Thanks for helping me out!
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Very interesting! I had one problem with dried beans and was sort of turned off… even though I have a few bags in my pantry. I do eat a lot of beans. Didn’t realize that I could freeze them!! Thanks so much for this tutorial. It’s a HUGE help.
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Great post! Wish I had read this before I cooked my beans this morning, lol! Well, at least I will know how to do it the “right way” next time!
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Oh, thank you so much for this!
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Thanks for the tips! When you say “Soak in HOT water for at least 2 hours, but ideally, soak overnight.”, do you keep the soaking water hot for those 2 hours? How? Or do you just leave the bowl on the countertop? Or in the fridge, if soaking overnight?
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Erin, The $5 Dinner Mom Reply:
October 28th, 2009 at 9:51 am
@MommaLove,
No, just start with HOT water. It will cool down and that’s OK. The heat gets the beans to open up so that water can start soaking in!
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MommaLove Reply:
November 1st, 2009 at 7:26 pm
@Erin, The $5 Dinner Mom, Thank you!!
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I saw on a cooking show that you could just throw the beans in your recipe without soaking. You just have to make sure that you sort and rinse them well before you do. I did this with my three beans and sausage recipe in the crockpot and I’ll never go back! I feel like the flavor was soooo much better than cooking them first and then putting them in the recipe. You also have to make sure you have plenty of liquid in there along with your recipe since they do absorb a lot, but this way they absorb all the flavor too, not just water!
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I am using this techinique but find that my beans are mushy if I use them in a recipe that I prepare in the crockpot (like Red Beans and Rice). Do you cut back on the boiling time if you are going to be using them in recipes that are slow cooking?
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Erin, The $5 Dinner Mom Reply:
October 28th, 2009 at 5:08 pm
@Lisa,
I don’t think I would cut back the boiling time. I would add them into the slow cooker later if the slow cooker is making them mushy. That would be my strategy. Anyone else?
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Hey, I’ve always soaked the beans in 7-up after sorting and washing to reduce the gas. It works!
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Erin, The $5 Dinner Mom Reply:
October 29th, 2009 at 10:37 am
@Jeanette,
Great tip! Thanks for sharing
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