Dried beans are inexpensive, healthy and easy to make.
- 1 cup dried beans
- 3 cups water
1 cup dry = about 2-3 cups cooked
Note: Make sure you use a large enough pot since beans expand to double or triple their size when soaked and cooked.
Rinse beans and remove any rocks or shriveled beans. Place beans in a large pot.
Add three cups of water per 1 cup of beans and choose a short or long soak:
Short soak: Bring beans to a boil and boil for 2 minutes. Turn off the heat, cover and let the beans soak in the water for about an hour. The beans are now ready to use in recipes that call for cooked or canned beans.
Long soak: Cover beans with water at least 3 inches above the beans. Soak overnight. Drain the soaked beans: rinse with clean water and drain again. Add 3 cups clean water for every 1 cup of dry beans. Bring to a boil; turn the heat down to low and cook slowly until tenter - about 2 hours. Check the beans often to make sure there is enough water in the pot, if not add more water and continue to cook. The beans are now ready to use in recipes that call for cooked or canned beans.
Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!
In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for Cooking Dried Beans.
Sources: USDA Food Fact Sheet and Washington State University Extension
For recipes with a long cooking time, like soups or baked beans, you can use the drained beans once they have soaked overnight, then follow directions in the recipe.
Refrigerate leftover beans and use within 3-5 days.
Freeze leftover beans by placing in a container, make sure to cover beans with the cooking liquid, so the beans do not dry out, seal tight. Use within 6 months.