{"id":1946,"date":"2020-05-05T15:42:28","date_gmt":"2020-05-05T22:42:28","guid":{"rendered":"https:\/\/wasnap-ed.org\/live-well\/?p=1946"},"modified":"2024-12-04T07:17:45","modified_gmt":"2024-12-04T15:17:45","slug":"cooking-dried-beans","status":"publish","type":"post","link":"https:\/\/wasnap-ed.org\/live-well\/cooking-dried-beans\/","title":{"rendered":"Cooking Dried Beans","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"
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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.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n

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Ingredients<\/h2>\n\n<\/div>\r\n\n\n
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Live Well Tips<\/h3>\n\n\n\n
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  • Tip 1<\/li>\n<\/ul>\n\n<\/div>\r\n\n<\/div>\n\n
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    Stovetop<\/h2>\n\n\n\n

    Makes about 6 cups cooked.<\/p>\n\n\n\n

    Ingredients<\/h3>\n\n\n\n
      \n
    • 2 cups (uncooked) dry beans<\/li>\n\n\n\n
    • Pinch of salt<\/li>\n\n\n\n
    • 12-14 cups of water<\/li>\n<\/ul>\n\n\n\n

      Directions<\/h3>\n\n\n\n
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      1. Wash hands well with soap and water.<\/li>\n\n\n\n
      2. Combine beans and 10 cups of water. Soak overnight or for at least 8 hours. Store in the fridge.<\/li>\n\n\n\n
      3. Drain water. Cover beans with fresh water about an inch higher than the top of the beans. Add the pinch of salt.<\/li>\n\n\n\n
      4. Simmer for 1\u00bd to 2 hours until beans are tender. Drain extra water.<\/li>\n<\/ol>\n\n<\/div>\r\n\n<\/div>\n\n
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        Microwave<\/h2>\n\n\n\n

        Makes about 6 cups cooked.<\/p>\n\n\n\n

        Ingredients<\/h3>\n\n\n\n
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        • 2 cups (uncooked) dry beans<\/li>\n\n\n\n
        • Pinch of salt<\/li>\n\n\n\n
        • 14-16 cups of water<\/li>\n<\/ul>\n\n\n\n

          Directions<\/h3>\n\n\n\n
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          1. Combine beans and 8 cups of water in a microwave-safe container.<\/li>\n\n\n\n
          2. Cover and cook at full power for 8-10 minutes or until boiling. Let stand for 1 hour or longer. Drain extra water.<\/li>\n\n\n\n
          3.  Combine beans with enough fresh water to cover the beans. Add the pinch of salt.<\/li>\n\n\n\n
          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.<\/li>\n<\/ol>\n\n<\/div>\r\n\n<\/div>\n\n
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            Slow Cooker<\/h2>\n\n\n\n

            Makes about 3 cups cooked.<\/p>\n\n\n\n

            Ingredients<\/h3>\n\n\n\n
              \n
            • 1 cup (uncooked) dry beans<\/li>\n\n\n\n
            • 3 cups of water<\/li>\n\n\n\n
            • 1 teaspoon salt<\/li>\n<\/ul>\n\n\n\n

              Directions<\/h3>\n\n\n\n
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              1. Bring water to a boil in a large pan on the stovetop.<\/li>\n\n\n\n
              2. Add beans and salt. Simmer for 10 minutes.<\/li>\n\n\n\n
              3. Pour everything into the slow cooker.<\/li>\n\n\n\n
              4. Cook on high for 2-3 hours, making sure beans are always covered with water.<\/li>\n\n\n\n
              5. When beans are tender, cook on low for 6-8 hours longer.<\/li>\n<\/ol>\n\n<\/div>\r\n\n<\/div>\n\n
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                Nutrition Facts<\/h2>\n\n\n\n

                Serving size \u00bd cup: Calories\u2013113; Protein-7.5g; Carbohydrate\u201320g; Total Fat\u20130.5g; Saturated Fat\u20130g; Cholesterol\u2013 0mg; Fiber\u20136.5g; Sodium\u2013200mg; Vitamin C\u20131%; Vitamin A\u20130%; Iron\u201315%; Calcium\u20132%<\/p>\n\n\n\n

                Adapted from Washington State University Extension Food $ense<\/em><\/p>\n\n<\/div>\r\n\n<\/div>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"

                Three recipes for cooking dry beans – on the stove, in the microwave, or in the slow cooker. Makes 3-6 cups.<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":0,"featured_media":1988,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_external_link":"","_expiration_date":""},"categories":[21,6],"tags":[],"gt_translate_keys":[{"key":"link","format":"url"}],"_links":{"self":[{"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/posts\/1946"}],"collection":[{"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/comments?post=1946"}],"version-history":[{"count":3,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/posts\/1946\/revisions"}],"predecessor-version":[{"id":4716,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/posts\/1946\/revisions\/4716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/media\/1988"}],"wp:attachment":[{"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/media?parent=1946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/categories?post=1946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wasnap-ed.org\/live-well\/wp-json\/wp\/v2\/tags?post=1946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}