If you're trying to save money and reduce your exposure to BPA, buying organic bulk beans instead of canned is a good idea. Unless you're making lentils, dried beans require some planning and lots of (passive) cooking time but making them isn't hard. Here's how:
- Before bed, decide you want to eat beans tomorrow night.
- Measure out how much dry beans you want to prepare, keeping in mind you'll have about 3 times the volume of beans once they are cooked.
- Pour beans on a plate. Pick out stones, funky looking beans, and whatever other debris might be in there.
- Rinse beans in a colander.
- Put beans in the pot you'll cook them in and cover with lots of water (about 4 times as much water as you have beans). Soak overnight.
- In the morning, drain water and rinse beans again.
- Cover beans with water to cook. Add a piece of kombu to the cooking water too, especially if beans make you gassy. Don't add any salt.
- Cook beans until tender. On a stove top, it will take a few hours, but this is the perfect time to discover why everyone is raving about Downton Abbey. Bring the beans to a boil then simmer. If you've got a slow cooker, make the beans in there. It will take forever but you'll be able to leave the house while they cook. Hate waiting? Use a pressure cooker to make beans in a fraction of the time.
- Extra beans can be cooled then transferred to wide mouth mason jars (don't fill to top) and stored in the freezer for future use.
More bean cooking tips: How to Cook Beans on the Stove via TheKitchn.com
Do you cook dried beans? What do you do while you wait for them to cook?
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