Optional Quick Soak: This method is handy when you don't have time to soak beans for at least 8 hours. Heat pot with 10 cups water and 2 cups beans to boiling. Boil for 2-3 minutes. Remove from heat and cover. Soak for at least 1 hour. Cook following instructions above. Note: Nutrition Facts calculated using black beans. Recipe makes 24, 1/4 cup servings.
Servings per Recipe
Calories : 60
Fat : 0 g
Sodium : 0 mg
Total Carbohydrates : 10 g
Fiber : 3 g
Protein : 3 g
1 lb (approx. 2 cups) dry beans (such as kidney, black, great northern, or black-eyed peas)
10 cup water
Wash hands with soap and water.
Look over dry beans and discard any small stones, dirt, or damaged beans.
Use a large pot to soak beans. Add 10 cups of water for each 2 cups (1 pound) of dry beans.
Soak for at least 8 hours in the refrigerator.
Drain water and rinse beans.
Cover beans with fresh water in pot. Simmer for 1.5-2 hours.
Use cooked beans in various recipes that include canned or cooked beans as an ingredient. 1 3/4 cup cooked beans = 1 can (14-15 ounces) beans.