Beans

Why dried beans?

There are many benefits to cooking dried beans, as opposed to using canned beans:

Dried beans cost less per pound.
You can control the amount of sodium in your beans.
Dried beans don't have any preservatives.

On a day when you have a couple hours to be at home, cook a batch (or two, for variety) of beans, and keep them in a covered container in the refrigerator (for up to 3 days) or in 1- to 2- cup packages in the freezer.

Preparing and cooking

Step one: clean and soak

Why? Soaking beans helps you digest them better, and also cuts down dramatically on the cooking time.

Measure the amount of beans you want to cook. (Keep in mind 1 cup of dried beans yields about 3 cups of cooked beans.)
Lay out the beans and pick out any rocks, stones, or dried, withered, discolored beans.
Add three times the amount of cold water as you measured for the beans. For instance, for 1 cup of beans, add 3 cups of water.
Cover and let sit in the refrigerator overnight, or at least 8 hours.
After the allotted time, drain and rinse the beans.

Step two: cook

After draining and rinsing the soaked beans, add the beans to a large stock pot and add three times the amount of water as the amount of beans you measured out. Note: Do not add salt or acidic ingredients, such as vinegar, lemon or lime juice, or tomatoes. Why? It stops or dramatically slows down the cooking process, causing the beans to never soften.
Bring to a rapid boil, then reduce the heat to a simmer (a slow, gentle boil), cover with a lid, and let cook for at least 45 minutes.
Beans are done when you can easily smash one between your fingers. (Test a few beans). If they are not done after 45 minutes, check on them every 10-15 minutes. Beans can take up to 1 1/2 hours to cook. Cooking time varies depending on the variety, age, size, and the altitude.

Step three: use or store

If you will be using them right away, drain the beans in a colander and use the beans as intended.
If you plan to save the beans for later, drain the beans and place them in a shallow container with cold water to cool in the refrigerator, then drain. If you're not planning to use them within the 2-3 days, freeze in 1- to 2-cup packages.
Beans will keep in the refrigerator up to 3 days. For longer periods of time, store in the freezer.
Because salt is not added during or after cooking, you may need to add a little salt when using cooked beans in a recipe that calls for canned beans. Start with a very small amount, taste the recipe, and if it needs more salt, add up to 1/2 teaspoon to taste.

Featured Recipes

Black Bean and Corn Salad In a mixing bowl, stir together onion, red or green pepper, chili pepper (if using), corn, and beans.In a jar with a tight-fitting lid, add vinegar, chilipowder, garlic, salt, pepper, and vegetable oil. Shakeuntil dressing is evenly mixed.Pour dressing over bean mixture and stir to mixevenly. Chill for at least one hour.
Black Bean Couscous Salad Before starting to prepare the recipe:Wash red or green pepper and cilantro (ifusing).Wash and juice the lime into a small bowl(if using).Drain and rinse the black beans and corn (ifusing canned corn).Collect, mince, and measure all ingredients.Bring broth to a boil in a small pot and stir in the couscous.Cover the pot and remove it from the heat. Let stand for 5 minutes.In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).Add beans, onion, green pepper, and corn to the vinegar and oil mixture and toss.
Black Bean Quesedilla Mix in black beans and cheese until combined.Divide mixture evenly into four and spread on half ofeach tortilla.Fold tortillas in half.Heat a large griddle or skillet over medium high heat.Place filled tortillas on griddle. Cook, carefully flipping, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.Top with salsa.
Red Beans and Rice In a medium skillet, melt butter over medium heat. Add onion, celery, and garlic and cook until tender.Add beans, rice, parsley, salt, and pepper. Simmer together for 5 minutes to blend flavors.
Tangy Black Bean and Rice Salad In a mixing bowl, stir together onion, red or green pepper, rice, beans, avocado, cilantro (if using), and chili pepper flakes (if using).In a jar with a tight-fitting lid combine vinegar, dry mustard, garlic, salt, pepper, and vegetable oil. Shake until dressing is evenly mixed.Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a main dish.
Vegetarian White Bean Soup In a large saucepan, sauté the zucchini, garlic, onion, celery, and carrot in oil for 5-7 minutes or until crisp- tender.Add the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.