Cooking Dried Beans

Dried beans are a cheap, easy protein source. There are many types of beans. Black beans, pinto beans, and lima beans are just three kinds. All types can be prepared with the directions below. Keep extra cooked beans in an airtight container and refrigerate for up to a week or freeze for longer. Use dried beans in any recipe that calls for canned beans or replace animal proteins for beans in many different dishes.

Ingredients

Live Well Tips

  • Tip 1

Stovetop

Makes about 6 cups cooked.

Ingredients

  • 2 cups (uncooked) dry beans
  • Pinch of salt
  • 12-14 cups of water

Directions

  1. Wash hands well with soap and water.
  2. Combine beans and 10 cups of water. Soak overnight or for at least 8 hours. Store in the fridge.
  3. Drain water. Cover beans with fresh water about an inch higher than the top of the beans. Add the pinch of salt.
  4. Simmer for 1½ to 2 hours until beans are tender. Drain extra water.

Microwave

Makes about 6 cups cooked.

Ingredients

  • 2 cups (uncooked) dry beans
  • Pinch of salt
  • 14-16 cups of water

Directions

  1. Combine beans and 8 cups of water in a microwave-safe container.
  2. Cover and cook at full power for 8-10 minutes or until boiling. Let stand for 1 hour or longer. Drain extra water.
  3.  Combine beans with enough fresh water to cover the beans. Add the pinch of salt.
  4. Cook at full power for 8-10 minutes or until boiling. Cook at half power for another 15-20 minutes or until beans are tender. Drain extra water.

Slow Cooker

Makes about 3 cups cooked.

Ingredients

  • 1 cup (uncooked) dry beans
  • 3 cups of water
  • 1 teaspoon salt

Directions

  1. Bring water to a boil in a large pan on the stovetop.
  2. Add beans and salt. Simmer for 10 minutes.
  3. Pour everything into the slow cooker.
  4. Cook on high for 2-3 hours, making sure beans are always covered with water.
  5. When beans are tender, cook on low for 6-8 hours longer.

Nutrition Facts

Serving size ½ cup: Calories–113; Protein-7.5g; Carbohydrate–20g; Total Fat–0.5g; Saturated Fat–0g; Cholesterol– 0mg; Fiber–6.5g; Sodium–200mg; Vitamin C–1%; Vitamin A–0%; Iron–15%; Calcium–2%

Adapted from Washington State University Extension Food $ense