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How to cook dried beans

Course Side Dish
Cuisine American
Keyword cheap protein, dried beans, freezer beans, soaking beans
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 cups
Dried beans sorted, soaked with a splash of vinegar, then simmered with stock, onion, garlic, bay and bacon until tender.

Ingredients

  • 1 pound of dried organic beans (I typically use black, pinto or garbanzo)
  • 1/4 cup of organic apple cider vinegar (skip this if you're not soaking)
  • 5-6 cups of homemade stock OR purified water (I recommend reverse osmosis)
  • 2 bay leafs
  • 1-2 pieces of bacon quartered (optional, omit for a vegetarian/vegan version)
  • 1 yellow onion peeled and quartered
  • 4 cloves of garlic smashed and peeled
  • Water for soaking (enough to cover by 3-4 inches)

Directions

Soaking

  • Spread the beans on a large baking sheet and pick out any misshapen beans, stones, and pebbles.
  • Tip the sorted beans into a large container, such as a crock-pot.
  • Stir in the vinegar, then pour in purified water to cover the beans by 3-4 inches (they swell).
  • Cover with a lid or towel and soak for 12-36 hours (usually 24), changing the water and rinsing from time to time if you can.

Cooking

  • Drain and rinse well in a colander, then put the beans in a stock pot.
  • Add the stock or water, bay leaves, bacon (optional), onion, and garlic.
  • Bring to a simmer over medium heat.
  • Cover, turn down to low, and cook for 3 hours, or until completely tender.
  • Let cool, then divide into freezer-safe containers with some of the cooking liquid.

Notes

If beans won't soften, the water may be hard; purified water is recommended. Safety: red kidney beans must be boiled hard for at least 10 minutes; a low slow-cooker heat alone is not safe for them.

Nutrition

Serving: 113g | Calories: 277kcal | Carbohydrates: 50g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 1102mg | Fiber: 12g | Sugar: 2.7g | Vitamin A: 0.7IU | Vitamin C: 7.3mg | Calcium: 95mg | Iron: 4mg

Nutrition is an estimate per serving from USDA FoodData Central, for 6 cups; of dried organic beans (I typically use black (the first choice counted), of organic apple cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.