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.
Charlotte also introduced me to cooking beans in a slow cooker, which I’ll have to try out next time around. I love slow cookers.
Photo copy right of DeclanZimmerman
Meal Plan
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
As usual, I’ll also be putting together some of my Super Energy Granola Bars. Homemade Crackers and some graham crackers. And of course my Wheat Germ, Flax Seed Bread.
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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{ 11 comments… read them below or add one }
The brown sugar pork chops sound delicous!!
.-= Amy´s last blog ..Menu Plan Monday – 6/7/2010 =-.
I love these stories of learning things the hard way – just because we’ve all been there and done that. Little things you’ve never had the occasion to learn.
This weekend I soaked pinto beans and made homemade refried beans. Really yummy and gratifying!
.-= Eva @ Eva Evolving´s last blog ..Bringing that vacation happiness home =-.
@Eva @ Eva Evolving, Pinto beans are next on my list. I’ve never made refried beans before. Do you have a recipe?
I followed this recipe, for the most part:
http://homesicktexan.blogspot.com/2007/03/life-pursuit-refried-beans.html
The key – according to chef Rick Bayless and others – is bacon fat. I know, I know. If you are vegetarian or prefer to keep things healthy, you can actually use veg oil. But we had bacon for breakfast, so I just saved that for my beans. And I think it really added something!
.-= Eva @ EvaEvolving´s last blog ..Bringing that vacation happiness home =-.
@Eva @ EvaEvolving, That recipe sounds good and pretty easy. I’ll have to give it a try. Thanks for the link.
I did smile…but did you know it’s even healthier to SPROUT the beans? check out kitchen stewardship.com for more info.
.-= LIberty´s last blog ..Scrumptions Scrambled Sammies =-.
@LIberty, I’ve heard that but never done it. I’ll check it out.
I literally have like 300 lbs. of black and pinto beans in my garage. I wish they didn’t have to be soaked. They are so cost effective and good, but I always forget to do what I need to the night before.
.-= angie´s last blog ..Acting at it’s Finest…& How to Make Bloggy Friends. =-.
@angie, I don’t you have to soak them first, but they are better if you do. Don’t ask me how they are better, I have no idea.
I must confess I’ve never actually used beans not from a can. I keep thinking I will try someday, but have yet too. I did remember someone telling me how to do it, though, and was glad I could share!
.-= Charlotte´s last blog ..You Can’t Go Home Again. Not Without Directions. =-.
I’ve always been too nervous to soak and cook my own beans – so well done!! I’m glad it all turned out in the end!
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