How To Cook Dried Beans In 2 Hours Recipes
HOW TO COOK DRIED BEANS IN 2 HOURS
Forget soaking and Cook Dried Beans in 2 hours hands-free in the oven for the creamiest beans ever. Use for dips, salads, and soups. Even readers say, "I'll never soak and cook dried beans the traditional way again".
Provided by Traci The Kitchen Girl
Categories Meal Prep Side Dish
Time 2h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F and center the oven rack.
- Sort DRIED BEANS to remove any unwanted pieces, then rinse.
- Place beans in dutch oven or heavy soup pot with a heavy lid.
- Add SALT and enough WATER to cover the beans 2" above their surface.
- Cover and bake dried beans for 2 hours.
- Carefully remove pot and test beans for doneness. If they're not soft and creamy, top off the water until it reaches the surface of the beans, cover the pot, and continue baking in 15 or 30 minute intervals until desired consistency is reached.*Final cook time depends on the age of the dried bean; i.e., how long the dried beans sit on the retail shelf and/or your pantry.
- If you want to drain the cooked beans, consider capturing the bean juice, also called aquafaba, and use it for other recipes.
Nutrition Facts : ServingSize 0.5 cup, Calories 224 kcal, Carbohydrate 41 g, Protein 16 g, Fat 1 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 10 g, Sugar 1 g
COOKING DRIED BEANS - CROCK POT
Buying dried beans is so much less expensive than canned. Cook the beans in the crock pot and then freeze - inexpensive and easy. Found this recipe on a blog - thanks whoever wrote it. Preparation time is initial soaking time.
Provided by sugaree
Categories Beans
Time 14h
Yield 3 cans, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Rinse beans.
- Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
- Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
- Drain and rinse beans. Return to crock pot and cover with fresh water as above.
- Cook on low for 8 hours.
- When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
- These freeze beautifully.
Nutrition Facts : Sodium 10.7
HOW TO COOK DRIED BEANS
Beans. Beans. The Magical Fruit. The More You Eat. The More You...Alright. Alright. I couldn't help myself. I'm surrounded by little kids who think that saying the word "toot" is the FUNNIEST thing...EVER! There really isn't anything funnier than a little kid giggling after saying "toot." That word invokes a special giggle. And I can't help but laugh when I hear this "toot-y" giggle. Such is the life as a mom of young children! No really, beans are good for your heart. And they are magical. They are loaded with good fiber and when paired with other food that are incomplete proteins, they are an excellent source of complete protein. I love them because they are so inexpensive...and nutritious! If you're intimidated by cooking dried beans, let me help...
Provided by ElizabethKnicely
Categories Beans
Time 14h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place 1 pound bag of beans into large bowl. Sift and sort through the beans and remove any pieces of dirt and broken beans.
- Fill bowls with HOT water to cover beans by at least 2 inches. Remove any beans that float to the top when soaking.
- Beans will at least double in size. Soak in HOT water for at least 2 hours, but ideally, soak overnight.
- After soaking, drain beans and rinse with cool water.
- Place in large pot and cover with at least 2 inches of water.
- Place the lid on top with a slight crack. Bring water to a boil. (I crack the lid at the start because I find that when I put the lid on all the way and move onto another task in the kitchen or around the house, the water will be boiling over and make a mess on the stove! So I crack the lid to avoid the spillage.).
- Once boiling, reduce heat to medium and then cover completely. Let cook another 1-1 1/2 hours, or until beans are soft.
- Drain beans.
- Use in your favorite recipe.
Nutrition Facts :
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HOW TO COOK DRIED BEANS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenPublished 2020-12-21Estimated Reading Time 4 mins
- Sort and wash the beans. Pick through the beans and discard and shriveled beans or debris you find. Sometimes small stones are hiding in the beans and you don’t want to eat those!
- Soak the beans. Some people will tell you that you don’t need to soak dried beans, and that can be true for beans with thinner skins like black beans, pinto beans or lentils.
- Drain the beans and add them to a pot with aromatics. Drain the beans from their soaking liquid and cover them with fresh water. Add a pinch of salt. If you have any aromatics lying around — things you’d use to make stock like onions, carrots, celery, bay leaves or woody herbs such as rosemary and thyme — add them to cooking liquid.
- Simmer the beans until they’re tender. Bring the water to a boil, then reduce it to a very gentle simmer. Cook the beans uncovered until they’re tender.
- Cool the beans and store them in their cooking liquid. There’s nothing worse than cooking a big batch of beans only to discover that the next day they’ve dried out and hardened in the fridge.
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