HOW TO COOK DRIED BEANS
Don’t let dried beans scare you off, cooking them is super easy! Freshly cooked beans are a tasty treat and if you’ve never had it right out of the pot, I’d highly recommend it. The texture is superior to canned beans and the taste is amazing. It’s healthier and fresher than canned beans. And it’s affordable. Save time by making a big batch and freezing the extra.
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Soak 5 cups (or two 16 ounce bags) of dried beans in water overnight. They will expand, so make sure there’s about 2 inches of water on top of the beans.
The next morning, dump out the soaking water and rinse the beans in a colander.
Option 1 Slow Cooker:
Pour the beans into a 6 quart slow cooker and cover with newly boiled water about 2 inches over the beans. Cook on LOW for 5-6 hours. Our Crock Pot slow cooker has served our family well. I can’t count how many times we’ve expressed our love when presented with a hot meal as we walked in the door!
Option 2 Stove Top:
If you prefer to cook the beans on the stove top, pour the soaked beans into a large pot and cover with new water about 2 inches over the beans. Bring to a boil and simmer on low for 1-1.5 hours.
Taste the beans to check if they are soft enough. Cook longer if necessary. Drain water, separate into 2 cup containers and place in freezer. 2 cups is about the same amount as a typical can.
1 cup of dried beans yields about 3 cups of cooked beans.
Which recipe will you try first?
How do you like to eat your beans? Share in the comments!
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