I like when you guys give me suggestions of things to post. Thanks Deb, for this one!
Place your dried beans in a large bowl:
Cover them by two or three inches with cold water and stir in two teaspoons of salt until dissolved:
Soak for about 12 hours or overnight until they are nice and puffed up:
At that point you will pour them into a strainer and rinse them really well:
Dump them into a large pot (I used a 3 quart pot for one pound of dried beans) and fill almost full with water (water should cover the beans by a couple inches):
Bring to a boil over high heat, reduce to low and simmer until soft, 45 to 90 minutes, depending on the type of bean:
Drain and rinse the cooked beans and use as desired.
The purpose of the salt in the soaking water is to help the beans retain their shape as they cook. You don’t want salt in the cooking water, though, or the beans will never get soft. The same goes for anything acidic. Don’t try to cook your beans in tomato juice or they will stay tough.
Beans tend to boil over. Watch the pot closely and crack the lid if necessary.
A quick soaking method: Put your beans in the pot and cover with water. Bring to a boil and turn off the heat. Let sit one hour. Drain, rinse, put them back in the pot and fill the pot with water. Bring to a boil, turn down the heat and simmer until soft.
For this post, I used black turtle beans.
One pound of dried beans is typically about two cups.
One pound of dried beans gives you about 6 cups of cooked beans.
Cooked beans freeze quite well.
I never salted my beans pre-cooking (or soaking) for fear they wouldn’t soften, but according to Cook’s Illustrated, that’s a myth. They say to salt beans while they’re cooking (I don’t remember anything about salt during the soaking process). So now I’m salting my cooking water and haven’t had any problems yet.
I do, however, stay away from tomatoes and wine because I know firsthand that’s not a myth. (Grrr.)
Well this is interesting. I guess it depends on where you learned your method. So salt is fine but acidic foods are not. Thanks for the tip!
Thanks for this! I’d heard not to use salt while cooking too, but didn’t know you could while they were soaking. 🙂
Go to my blog for my blacks beans….
They look delicious! Thanks for sharing!
Great post! I have only made beans a few times, but my husband isn’t a fan. He prefers the canned ones. I was wondering if you had any tips to get the dried ones to taste more like the canned ones. Thanks!
The only tip I have is to can them yourself. I’ve never done that but I think you need a pressure cooker. You better research that one a little more!
Thanks so much for the tip about salt holding the shape of the bean! I’ve been cooking and freezing dried beans for several months, but have noticed that they are never quite as ‘pretty’ as canned beans. Hopefully adding a little salt while soaking will help!
Hi Kristie!
I hope it helps! You do still have to watch you don’t cook them til they are mush…because then nothing helps them hold their shape 🙂
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Thank you for this tip. I will try soaking with salt. I’m afraid to say that I usually don’t soak my beans. I guess I’m always in too much hurry. My mom always told me they had to be soaked overnight.
OOPS!
The comment from Lowell Lane is actually from me!
Laura Lane
Ha! That happens a lot 🙂
I hope your soaked dried beans cook up nice for you!
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