About Beans

Picture from Tree Hugger.

Dry Beans:

• cost less
• take 10-12 hours to prepare
• are easily stored in large bags or containers
• have no salt or additives

Canned Beans:

• cost more (but are still a very affordable staple)
• take no time to prepare
• are easily stored in stacks of cans
• are often prepared with salt or other additives

To Cook Dry Beans
Ingredients:

• 2/3 c dry beans (≈1 can)
• water (enough to cover beans in a deep bath)

Directions:

1. Look over beans and pick out rocks.  You'll almost never find one, but it's good to glance.  
2. Overnight soak: Place beans in pan and cover with at least 2 inches of water (about 4-6 cups) and let soak at least 8 hours.  
3. Quick soak: if you're running out of time, cover with at least 2 inches of water, bring to a boil, turn off heat and let soak 1 hour.
4. Cook: Drain soaking water, refill with the same amount of fresh water (the first water "washes" dirt & etc from the beans), bring to a boil.  Turn down heat (med low is good) and let them simmer for 1 1/2-2 hours.  Test for soft texture, and simmer longer if needed.
5. Yield: about 1 1/2 c (one can) cooked beans.  Use these beans in place of canned beans in a recipe.

Instant Pot Directions:

1. Though their website says you can cooked non-soaked beans, I still prefer to soak mine. 
2. Once soaked, add the beans, water, and optional salt to instant pot and cook according to their directions.

I use dry beans because they are cheaper and more easily stored in my pantry.  Because they take so long to prepare, I try to keep about 1 1/2 cups (about 1 can's worth) cooked and frozen for days when dinner has been put on the back burner (or...it hasn't...).  :)

For baby:
Stage 2: 6-9 months
Mash or puree cooked beans, taking care to really minimize bean skins for younger ages.  Mix with vegetables, yogurt, mild seasoning, etc.

For information on bean types and substitutions, check out the Cook's Thesaurus.

Check out our favorite bean recipes.