February 3, 2011

Cooking Dry Beans

Cooking Dry Beans

Note: Times may vary based on the type and size of the bean, as well as how old they are.

1. Sort the beans. In other words take out all foreign material, especially rocks.
2. Rinse the beans.
3. Long Method: Cover the beans in water, at least 2 inches above the level of the beans, and let
soak for 6-8 hours (or overnight). Short Method: Cover beans with water, boil for 2 minutes.
Remove from heat, cover, and let sit for 1 hour.
4. Drain the water, then rinse.
5. Cover the beans with water, at least 2 inches above the level of the beans, bring to a boil, and
then simmer for 1-3 hours. Add more water if necessary so that the beans stay covered in
6. Drain the water, then rinse.
7. Now your beans are recipe ready.

Beans may also be cooked in a crockpot (I have never done this), or in a pressure cooker (I did this for the first time last week-more to come!)

I typically cook a pound of beans at a time, use however much I need in a recipe, then freeze the rest for
later use. Beans can be stored in the freezer for up to 6 months.  Also last week I canned beans in my new pressure canner (more to come!)

A recipe for how to restore very old beans may be found here.

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