So, last week I decided that I needed to soak my own beans, rather than buy then canned. Why or why would I do this when canned beans are so easy? Well, it’s a better value to buy dry beans, soaking them is pretty easy, I can control the amount of salt that goes in them, and of course I avoid the BPA found in cans.
Of course I was under one very wrong assumption.
I thought that you only needed to soak the beans.
I had no idea that you needed to cook them afterwards.
One night last week, I set out my large pot, filled it with water and the dry black beans and let it soak overnight. Actually, by the time I got around to checking on them, it had been about, 16 hours I think. More than enough time to soften and turn them into the kind of beans you get in a can.
Or so I thought.
One quick test revealed crunch, icky tasty beans. FAIL. What in the world did I do wrong?
It turns out that you have to cook the beans after you soak them. Hey, I can hear you laughing over there.
So cook them I did, and a short time later, they came out perfectly. With one small bag of dried beans, I ended up with 6 cups of cooked beans. Four cups for dinner and two cups for freezing.
And yes, I will be doing it again. It’s easy, and once I cooked the dang things, pretty tasty. Here’s my recipe.
Soaking and Cooking Dry Beans
Rinse dry beans in water and check for any small stones or other non-bean particles (I didn’t find anything in my beans).
Fill your largest pot with 6-8 cups of water. Add the rinsed dry beans and allow to soak over night, or at least 6-8 hours.
Once the beans have soaked, dump the water and rinse.
Put the beans back in the pot and add water so there is at least one inch of water above the beans. Set to simmer for 45 minutes to 2 hours. I simmered the black beans for 1 hour and 15 minutes and they were perfect. Test your beans along the way to get the desired softness. Add water as needed so the beans remain covered while cooking.
Once the beans are done, dump out the water and rinse. If you aren’t using them right away, I recommend freezing them in 2 cup servings, perfect for most recipes.
Photo copy right of DeclanZimmerman
Here’s what we are cooking up for the week.
Monday: Nachos with leftover brown rice ($5 Dinners)
Tuesday: Grilled Brown Sugar Pork Chops (AllReipces.com)
Wednesday: German Oven Pancake (recipe from my mom)
Thursday: Spaghetti with homemade meatballs (Mom advice)
Friday: Pizza with my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: Turkey brats on the grill
What are you eating this week?
Don’t forget about the Thank You Journal carnival. What are you thankful for this week?
This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, and Tasty Tuesday.
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