Recipe: Tips for Preparing Dried Beans

BACK TO BEAN BASICS
From the Bean Education & Awareness Network (B.E.A.N.)

WHETHER UNDER PRESSURE OR SLOWLY SIMMERING, BEANS WORK WONDERS IN ONE-POT MEALS

When it comes to cooking, is your motto grace under pressure? Or, do you believe slow and steady wins the race? Whether you work ahead and slow cook, or prefer quick preparation with a pressure cooker, beans are perfect for both cooking environments. Just toss them into a crockpot or pressure cooker with an array of ingredients and you've got a delicious dinner that feeds your family on your busy schedule.
"I really think of one-pot meals as easy comfort food," says cookbook author Sue Spitler. "Hearty foods, such as beans, are especially suited for these cooking methods because they add the full-bodied flavor and rich texture we associate with all-in-one meals."

Put a Lid On It and Go *
The slow cooker, also known as a crockpot, is designed to cook food anywhere from five to 12 hours. Some cooks refer to it as "untended cooking" - you can go away and leave the cooking to the pot. Beans are especially compatible with the crockpot's slow-simmering process because they retain their texture and flavor without becoming mushy. If you're using dry-packaged beans, start with a soak. Beans should be soaked using the traditional overnight soak method in cold water, or the quick soak method that calls for boiling beans 2 to 3 minutes and then setting them aside for at least an hour. When preparing a meal with canned beans, simply open the can, rinse and drain the beans, and add them to the pot.

Get Steamed
Pressure cooking also is an ideal way to prepare one-pot meals with beans. With this cooking method, steam builds up inside the pressurized pot and cooks food at very high temperatures. Cooking instructions vary with each recipe, but hearty ingredients like beans and meat are usually added first, with foods like fresh vegetables added later in the process. Both dry-packaged and canned beans work well under pressure. If starting with dry-packaged beans, soak the beans first, before adding them to the pot. Use either the traditional overnight soak method in cold water, or the quick soak method - boil beans 2 to 3 minutes and then set aside for at least one hour. Soaked dry beans can foam up in a pressure cooker, but this can be prevented by adding a tablespoon of oil for each cup of beans before cooking. When using canned beans, simply open the can, rinse and drain the beans, and add them to the pot.

In addition to creating one-pot meals, pressure cookers are a great way to prepare beans to eat as a side or as an ingredient in another recipe. Beans cook more quickly in a pressure cooker than on the stove. In as little as 15 minutes, soaked dry beans can be cooked and ready for any meal.

Tips and Techniques to Prepare Dry Beans
For cooks looking for do-ahead convenience, dry beans are easy to prepare. The Bean Education & Awareness Network (B.E.A.N.) offers the following tips for preparing dry-packaged beans.

Bean Soaking
Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time. Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot.

Preferred Hot Soak and Quick Soak Methods -- Hot soaking helps dissolve some of the gas-causing substances, making the beans easier to digest. For each pound beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour (Quick Soak), or up to 4 hours (Hot Soak).

Traditional Overnight Soak -- For each pound (2 cups) dry-packaged beans, add 10 cups cold water and let soak overnight, or at least 8 hours.

Bean Cooking
Drain soaking water and rinse beans; cook in fresh water. In general, beans take 30 minutes to 2 hours to cook depending on variety. Check bean packaging for specific cooking times and instructions.

Spice up beans while they cook. Seasonings, such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking. Add acidic ingredients, such as tomatoes, vinegar, wine or citrus juices, only at end of cooking, when the beans are tender.

To test for doneness, bite-taste a few beans. They should be tender, but not overcooked. When cooling, keep beans in cooking liquid to prevent them from drying out.

Bean Storing
Cooked dry beans can be stored in air-tight containers in the freezer for up to 6 months. Bean dishes can be stored about 4 or 5 days in refrigerator.

Bean Counting
1 pound dry-packaged beans (uncooked) = about 2 cups dry = 6 cups cooked, drained

1 cup dry-packaged beans (uncooked) = 3 cups cooked = about 2 cans (15 1/2 ounces each), drained