Yesterday we talked about some of the reasons you might want to use dried beans, or even grow your own. Today I’ll share three methods for cooking dried beans. They’re not as time consuming as you might think, and the taste and texture is definitely worth it!
The Slow Cooker Method
I have made beans using the boil, drain, and cook again method (which I’ll describe in a minute), but this time I decided to try the crockpot method. After Googling around I decided to use the directions found at the blog A Year of Slow Cooking.
- The night before, dump the bag of beans in the slow cooker and cover with water to two inches above the beans. Let set overnight.
- The next morning, freak out because you put two packages in thinking it didn’t seem like that many beans and wonder how much bigger they’ll get. Drain and cover with water again plus 2-3 inches. Cook on low for 8 hours. Hope all day during work that they don’t escape.
- Sigh with relief when you get home. When the beans are “bite-tender,” drain and use right away or store in the refrigerator for a week or the freezer for 6 months.
The Traditional Method
From Simply in Season: Put the beans in a big pot with a ratio of 1 cup beans to 4 cups of water. Boil for 2 minute and let sit for an hour. Then, bring to a boil again and simmer until tender (about an hour and a half or so . . . I lost track of time). Voila! Beans ready for chili or the freezer.
Pressure Cooker Method (my favorite!)
Source: The Everything Beans Book
Ingredients:
- 1 lb (about 2 1/2 C) dried beans
- 9 C water
- 3/4 tsp salt
- 1 Tbsp oil
Directions:
- Rinse beans and place in pressure cooker with the rest of the ingredients.
- Bring pressure cooker up to pressure on high; start timer. In the case of white beans, let cook for 32 minutes. (Consult The Everything Beans book or Google for other bean type times)
- Let pressure release naturally (this can take another 15 minutes or so).
This results in a firmly cooked bean. Very nice!
Want to learn more about cooking and using beans? Check out The Everything Beans E-Book (affiliate link).
This post shared at Kitchen Tip Tuesday, Real Food Wednesday, Works for Me Wednesday
I have piles of dried beans, mostly pinto. I keep meaning to soak them but haven’t gotten around to it yet. Maybe this week.
The hardest part for me is remembering to get them started the night before!
I do love the texture of dried beans over canned, though. Are you going to have some recipe posts, soon?
Too funny about adding extra beans. It’s true, you never think you’re going to have enough but they sure do multiply!
I often do double batches and freeze half since it takes so long to make them. Then when I need quick beans I have some in the freezer.
Freezing them is what I do a lot! I am officially converted to all dry beans. When you see how much you are spending even on that $.80 can of beans, you save tons of money and space by just buying small 1lb bags of beans. 🙂
I love making the ten bean soup with dried beans. Love in a bowl!
Happy SITS Saturday Sharefest!!
Thanks so much for sharing! I love cooking with dried beans… they taste so much better than the canned ones, I think! 🙂
Tammy
.-= Tammy L´s last blog ..Kitchen Tip Tuesdays: Preventing freezer burn =-.
We do this at least once a month and then freeze them in individual bags to pull out when needed. So good in the crockpot!
I’ve cooked with dried beans only a few times, but it was Stephanie’s (A Year of Slow Cooking) Black-Eyed Pea soup that has convinced me to start using them more often. Not only are they more economical, they just taste better. My copy of More with Less is out, too. When I return to that cookbook, I’m always surprised just how much is in there.
Thanks!
Shirley
.-= gfe–gluten free easily´s last blog ..Key West Trip Report =-.
I have never tried beans in the slow cooker. Great strategy. Thank you for sharing!