So you’ve heard it through the grapevine that dried beans are more economical than canned. It’s true! But starting from dried can be an intimidating notion for anyone who isn’t already aware of just how easy and hands off it can be. That said, it does take more time than popping open a can, draining and rolling with that black bean soup. That’s fair. But hang with me, I’m gonna walk you through different methods you can use to turn the dried version into cooked. And honestly? Batch cooking beans and then stowing them in recycled jars in the fridge is almost just as convenient.
So here’s the deal, each bean will have slightly different cooking times depending on which one you’re working with. But by and large, you are gonna want to soak them first before you begin the process. Also, regardless of which method you use, you will want to take the time to wash and sort your beans. You’re looking for any that might have gone bad or a stray stone that got into the mix. It happens. Just pull those out and get on with it. You’re also cleaning off any leftover, dirt or debris that an eyeball sorting won’t catch. Wash and sort.
Now, I understand, you may not have one of the appliances listed in one method. That’s okay! There are more choices based on what’s available in your particular kitchen, including the tried and true stovetop. Also! Be aware that yes you can absolutely add any herbs or aromatics you want during the cooking time. I’ve not included any because I just want to give you the basic directions.
Method #1: Instapot
This one is arguably the “fastest” method in terms of actual time from dried to done. It’s remarkably easy.
Pour your beans into the instapot, cover them with at least an extra two inches of hot water. Leave them alone for an hour. Walk your dog, feed your cat, catch up on my blog. Yanno, something else. When you come back, drain off the water. Put the beans back in the pot and include 4 cups of water for every one cup of dried beans. By and large, this will be 8 cups of water for a one-pound bag of beans. Pressure cook on the high setting for 25-40 minutes, and then let the pot natural release. Not manual. Natural. Should take about half an hour. So in approximately two hours you will have cooked beans ready to roll into whatever your culinary heart desires.
Here’s a list of cooking times for different types of beans:
- Black Beans: Cook for 30 minutes
- Navy Beans: Cook for 25 minutes
- Pinto Beans: Cook for 30 minutes
- Great Northern Beans: Cook for 25 minutes
- Garbanzo Beans/Chickpeas: Cook for 40 minutes
- Kidney/Cannellini Beans: Cook for 35 minutes
Method #2: Slow Cooker (My Fav!!)
Perhaps not the “fastest” method, but absolutely the most hands off, lazy person’s way of making the magic happen.
Pour beans into slow cooker. Cover with at least two inches of water. They will puff up as they soak. Go to sleep! Or work, I guess. I always start this process at night. Yep, a good 8 hour soak. Get up nice and refreshed, start your morning cup of caffeine. Please don’t neglect your need to be a functioning human being. Drain out the soaking water. Return the beans to the slow cooker. Again with the 4:1 ratio of water to volume of beans. So arguably 8 cups of water for your one pound bag of beans. Set the slow cooker on low, let cook while you’re at work (or just living your best life) for approximately 8 hours. Come back to tasty cooked beans!
Side note: Don’t throw out that cooking water. It’s got good nutrients in it. Called aqua fava, it’s starchy and can serve to thin out your beans if you plan to mash them or thicken them up if you’re cooking them in a stew or chili. Good stuff! Don’t waste it.
Method #3: Stovetop
Arguably this one is a little more fiddly than the other two, a little more hands on. But if you don’t have convenience appliances, it’s the way to go. You’re still absolutely saving money by cooking your own beans.
Again you can do the overnight soak method, if you like. But assuming you’re in more of a hurry, we’re gonna explore the quick soak. What you want to do is put your beans and soaking water in a large saucepan (or dutch oven depending on quantity) on the stovetop, bring them to a boil. When they get there, take them off the heat, cover the pot, and let them soak for an hour. Drain the soaking water, and again observe that 4:1 ratio, assuming 8 cups of water for one pound of beans. Return the soaked beans to a boil and then turn down to a simmer. Simmer 45-90 minutes, depending on your bean. For softer beans, cook covered. Be prepared to add additional water if the water level evaporates lower than the top of the beans. Voila! Cooked beans for a fraction of the price!
For your convenience, here’s a list of the dry to cooked bean ratios, so you can adapt your favorite recipes from the canned versions:
- 1 pound of dried beans = 2-3 cups of dried beans
- 2 cups dried beans = 6-7 cups cooked beans
- 1 1/2 cups cooked beans = One 15-ounce can of beans
So there you have it! No need to feel intimidated. Just get out there and start up your pot of beans. It’s truly a lot more hands off than one would assume. And the extra jingle in your pockets isn’t so shabby either.
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