Back To Basics: How To Cook Dried Beans

So why would anyone want to use those bags of dried beans when there are cans upon cans of perfectly good beans just down the aisle?  Well, I’ll tell you, there are three major reasons.  First and foremost is economics.  A one-pound bag of dried black beans is $1.29.  (Depending on brand and where you shop- I’ve seen them for as low as 79 cents.) When cooked, you will get about six cups of cooked beans out of one bag of dried beans.  One 15-ounce can of black beans sells for anywhere from 79 cents to $1.99 depending on the brand/organic preference.  That one can will net you 1 1/2 cups of beans.  You do the math.  6 cups of beans for $1.29 or 6 cups of beans for… $2.37 to $5.97. It may not be substantial, but if you use a lot of beans,over time this will quickly add up.  The other reasons to use dried beans are flavor and texture.  The flavor is much better when cooked from dried, the texture is however you like it, and, as an added bonus, you control the sodium as well.  There’s a lot of sodium in traditional canned beans, and a few brands even squeeze HFCS in their beans.

Not to mention, a row of mason jars filled with different varieties of dried beans is a sight to behold.

So let’s cook some dried beans.  I think one of the reasons people don’t cook their own beans is because they have those images of their mothers putting a bowl of beans on the counter in water overnight.  This just isn’t necessary- sure, you can do it, and it would reduce your cooking time a bit, but really, you can cook beans without any soak time whatsoever.  The first thing you want to do is put your beans in a colander and give them a good rinse.  Also, look through them for pebbles and rocks.

Pebbles and rocks? What would those be doing in my beans?

A sign of a good bean company is actually a pebble or rock here and there.  And here’s why.  As the bean trucks are harvesting the beans in the field, a good bean company will shell them right there in the field.  The reason for this is that then the bean pods get dropped right back into the field as green manure.  In the process sometimes, a pebble or a rock the size of a bean squeezes itself into a bag, and the best thing we can do is go through them quickly and check for rocks.   Generally, I find that as I rinse them under water the rocks quickly stick out.  Also discard any beans that look bad, or pieces of beans.  We want whole beans.

Place your rinsed beans into a pot and then add cold water to cover.  You want the water to cover the beans by about two inches, to give them room to bubble away, but still be in their water.  Cover your pot, put it on the stove and turn it up to medium-high to high.  We’re going to bring the pot to a boil, but then we’re going to turn it down to a simmer once it reaches the boil.

Once you’ve turned the heat down to a simmer, set a timer for 30 minutes and walk away.  When the timer goes off, give the beans a stir, check to make sure there is still plenty of water in the pot, and give one bean a taste.  Most won’t be done.  It’s up to you at this point whether you want to continue checkint every 15 or 30 minutes.  Black beans take less time to cook, and I’ve found that about 90 minutes is perfect for them.  The small white beans I did the other day took two-and-a-half hours though.  Pinto beans are usually good around an hour, and kidney beans seem to take about 90 minutes as well.  If you’re using lentils or split peas, those take even less time, and you’ll want to set that initial timer for about 20 minutes, because that’s all they take to be tender.  Just make sure there is always enough water in the pot- I’ve never needed to add water, but on the chance your lids don’t seal as tight, or something, make sure there is plenty of water in that pot, adding more as necessary.

What you’re looking for in a cooked bean is for the crunch to be eliminated, for the bean to be cooked through, but not so cooked that it turns to mush.  You want to be able to use your beans in a pot of chili or drunken beans or stew or something.  When they are to the texture you like, turn the pot off and let them sit in their cooking liquid for a little while.

Measure out what you need for your recipe, but then you’re certain to have beans leftover- what to do with them?

The leftover beans will last in the fridge for four to five days.  Put them in a seal-able container and cover them with their cooking liquid.  Alternately, they can also be frozen, and here’s where you can almost replicate the convenience of canned beans.   Use 2 cup containers, fill them 3/4 of the way with your beans, and then cooking liquid to cover.   Freeze, and now when a can of beans is called for in a recipe, you can pull a container out of the freezer the night before and thaw in the fridge.  You can feel much better knowing that you are not feeding anyone unnecessary preservatives, and you’ll also know how much money you’ve saved by not buying those cans of beans.  This is also a great way to discover new varieties of dried beans.  And if you’re looking for some new ways to use those beans, I have several bean recipes in my Recipe Trove that all make me happy.