I buy dry beans instead of canned for many reasons (of course, sometimes you're in a pinch and you just need a can). People think that dry beans are too big of hassle to deal with, but they're very simple to cook. I like to make a big batch and then store them in smaller portions so it's just as convenient as buying canned beans, except this way I can control the amount of sodium (none) and other additives (none), plus it's cheaper.
It's a two-day process, but it doesn't take much work. The day or night before you're planning on cooking your beans soak them in water. This helps to activate some of the nutrients, neutralize the enzymes that cause gas, and reduce the rest of the cooking time. I like to cook my beans in a slow cooker because then it's even less effort (and worry) and frees up space on the stove, but you can cook them regularly on the stove if you would like.
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| Ingredients: Kidney Beans Water | Prep Time: 12-24 Hours Cook Time: 6-8 Hours Yield: 6 cups |
Instructions:
Soak Beans for 12-24 hours, depending on how much time you have. If you're short on time you can bring the beans to a boil and then soak them for an hour.
Rinse the beans and place in the pot you'll be cooking them in, either your slow cooker or a pot on the stove.
Important Note: If you are cooking kidney beans you need to boil them for 10 minutes in order to remove a toxic chemical called Phytohaemagglutinin.
Cover the beans so that it comes about 2-3 inches above the beans. The amount necessary varies based on the type of bean, your cooking method, or the specifics of your slow cooker. If you put in too much water you can just cook your beans a bit longer and then you know to put in less next time. Using a slow cooker, cook on low for 6-8 hours. If cooking on top of your stove simmer for 1-2 hours (again, it varies depending on the type of bean).
Once the water has been mostly absorbed, drain the beans and let them cool. 1 1/2 to 2 cups of cooked beans equals one can of beans. Anything you're not using put into 1 1/2 - 2 cups portions and put in the freezer for later use.
Soak Beans for 12-24 hours, depending on how much time you have. If you're short on time you can bring the beans to a boil and then soak them for an hour.
Rinse the beans and place in the pot you'll be cooking them in, either your slow cooker or a pot on the stove.
Important Note: If you are cooking kidney beans you need to boil them for 10 minutes in order to remove a toxic chemical called Phytohaemagglutinin.
Cover the beans so that it comes about 2-3 inches above the beans. The amount necessary varies based on the type of bean, your cooking method, or the specifics of your slow cooker. If you put in too much water you can just cook your beans a bit longer and then you know to put in less next time. Using a slow cooker, cook on low for 6-8 hours. If cooking on top of your stove simmer for 1-2 hours (again, it varies depending on the type of bean).
Once the water has been mostly absorbed, drain the beans and let them cool. 1 1/2 to 2 cups of cooked beans equals one can of beans. Anything you're not using put into 1 1/2 - 2 cups portions and put in the freezer for later use.
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