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Cooking with Dry Beans

Ingredients

1 lb (approx. 2 cups) dry beans (such as kidney, black, great northern, or black-eyed peas)
10 cup water

Preparation 

  1. Wash hands with soap and water.

  2. Look over dry beans and discard any small stones, dirt, or damaged beans.

  3. Use a large pot to soak beans. Add 10 cups of water for each 2 cups (1 pound) of dry beans.

  4. Soak for at least 8 hours in the refrigerator.

  5. Drain water and rinse beans.

  6. Cover beans with fresh water in pot. Simmer for 1.5-2 hours.

  7. 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.

Note: 

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.

Nutrition Facts

Servings per Recipe:
24.00
Calories
60.00
Fat
0.00
g
Sodium
0.00
mg
Total Carbohydrates
10.00
g
Fiber
3.00
g
Protein
3.00
g
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