How to Prepare Dry Beans

There are two reasons for not using dry beans: (1) dry beans take more time than opening a can, and (2) dry bean preparation seems a mystery of washing, rinsing, draining, rinsing, etc.

No question that dry beans require some time. So why bother? The main advantage, compared to canned beans, is simply a better product. Think canned beans when time is at a premium. Otherwise, think dry. Here's a nearly foolproof way to prepare dry beans:

Clean them:

• Put dry beans into a large mixing bowl in the sink.
• Cover beans with cold water, then pick out any off-colored beans, stones, and other foreign matter.
• Run tap water vigorously into the bowl until water runs clear (dislodge any dirt by stirring the beans with your hand).
• Drain the beans with a colander.

Cook them (for one pound of dry beans):

• Put the drained beans into a heavy pot and cover with 6-8 cups (1-1/2 to 2 quarts) fresh water.
• Bring to boil and add one or two bay leaves and about 1-1/2 teaspoons salt.
• Reduce to simmer and cook, covered, about two hours until beans are tender but not splitting (cooking time will be more or less depending on type, size, and age of beans).
• Add more boiling water as necessary during cooking so that beans remain covered.
• At end of cooking, remove bay leaves, drain the cooking water (save for later use as soup stock), and use the beans in your recipe.
  
  

To prepare dry beans for using in soup: Clean beans as above. Put in pot and cover with water. Bring to boil and cook for 2 minutes. Remove from heat and let stand for 1 hour. Drain beans and use in soup recipe (soup cooking time will then be approximately 1 to 1-1/2 hours).

Notes:

Common Dry Beans

Navy Pinto Black Pink

Lima Red kidney Butter Roman

Cannellini (white kidney) Great northern Garbanzo (chick peas)

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