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How to Soak and Cook Dried Beans from Scratch
4.9 from 17 reviews
How to cook beans from scratch with simple steps for soaking and de-gassing beans (black beans, pinto beans, white beans). Much healthier and cheaper than canned beans!
Author: Tiffany
Prep Time: 8-24 hours Cook Time: 2 hours Total Time: 26 hours
Yield: 6 cups 1x
Category: How To
Method: Stovetop
Cuisine: American
Ingredients
1 lb dry beans
water
3-5 Tbsp whey or lemon juice (if making black beans)
Instructions
Place beans in a colander and rinse well. Remove any whole or partial beans that are significantly discolored. You also want to check for pebbles and clumps of dirt.
Measure beans into a large stockpot. Add 4 cups of water for every 1 cup of beans. One pound of dry beans yields 3-5 cups, depending on the beans, so you'll need approximately 3-5 quarts of water.
If you're making black beans, add 1 Tbsp whey or lemon juice for each cup of dry beans.
Allow the beans to sit undisturbed for at least 8 hours, or up to 24.
After soaking, strain beans into the colander and rinse very, very well with cold water.
Return the beans to the stockpot and add the same amount of water you originally used, plus an extra cup for each cup of beans.
Place the beans on the stovetop and bring the water just to a boil. Turn off the heat and cover the beans. Allow the beans to sit undisturbed, for 2-8 hours.
Strain beans into the colander and again, rinse very, very well with cold water.
Return the beans to the stockpot and cover with water so that the water line is at least 2# above the beans. Bring the beans to a very low simmer and allow them to cook until desired tenderness. For partially-cooked beans, this will take anywhere from 45-90 minutes. For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours.
Periodically check the beans for doneness and add more water as needed to ensure the beans do not dry out while cooking. Season with salt and pepper to taste when the beans are almost done.
Drain and allow the beans to cool before storing.
Notes
Beans. Cook black beans, white beans, pinto beans, and garbanzo beans, which are the ones I cook with most often.
Cooking Methods. Cook beans on the stovetop (like in the recipe above), in the slow cooker, or the Instant Pot (you don't have to soak first with the Instant Pot!).
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Bean Type Dry Amount Cooked Amount To Convert Dry to Canned
Chickpeas 1 cup 2.25 cups Divide by 2.25
Navy beans 1 cup 2.25 cups Divide by 2.25
Black beans 1 cup 2.5 cups Divide by 2.5
Brown Lentils 1 cup 3 cups Divide by 3
Red Lentils 1 cup 2.25 cups Divide by 2.25
Kidney beans 1 cup 2.25 cups Divide by 2.25
For reference, a typical can of beans weights 15-19 fluid ounces (oz). Converting this to metric:
15 fl oz = 443 mL = 1.87 cups
19 fl oz = 562 mL = 2.38 cups