Dry Bean Preparation

Recipe Courtesy of https://www.pexels.com/photo/assorted-beans-in-brown-sacks-1537169/
Photo Courtesy of Harvest of the Month


  • Dry beans -


How Much Should I Use?

1 lb of dry beans = 5 – 6 cups cooked beans
1 cup of dry beans = 2 – 3 cups of cooked beans


Basic Dry Bean Preparation

Dry beans need to be sorted before cooking as you might find a few dried-up, wrinkled beans and some small pieces of dirt that need to be removed. Rinse thoroughly with cold water before and after soaking.


STEP 1: Soak the Beans

Overnight Method:

1. Cover beans with at least
3 inches of water.
2. Cover and refrigerate overnight.
3. Drain and rinse.


Quick Soak Method:

1. Cover beans with at least
3 inches of water.
2. Boil the dry beans for 2 minutes.
3. Cover and let the beans soak for
1 hour prior to cooking.
4. Drain and rinse.


STEP 2: Cook the Beans

It’s important to drain and to rinse the soaked beans. This helps get rid of sugars that
have leached out during the soaking process. These sugars are the reason why beans
and other vegetables high in raffinose can cause gas. Add 2 cups of water for every
½ cup of presoaked beans. Cook slowly until beans are tender.


Helpful Hints!

Beans keep very well in the freezer and they won’t spoil, but air will cause dehydration and freezer
burn and they will not taste good. If they are stored properly, with all the air squeezed out, they
will be fine for three months. Spend a day making a big pot of beans and freeze them in baggies
for whatever recipes you choose for weeks to come. You can also freeze them on cookie sheets,
break them up, and put the pieces in baggies so you can take out just the amount that you need.
Just be sure you roll up the baggie and squeeze all the air out before you zip it shut.