Join UAF Extension agent Julie Cascio as she explores cooking dried beans.

Cooking Dried Beans
Prep Time: 10 minutes plus soaking time
Cooking Time: 30 minutes to 2 hours.
Yield: 6 cups cooked beans from 1 pound dried beans

Ingredients:
2 cups dried beans-kidney, navy, pinto, white, garbanzo,
lima, cannellini, great northern, black, red, etc.
Many cups cold water

Directions:
1. Sort beans, removing any foreign objects or broken beans. Rinse beans with cold, fresh water.
2. Cover beans with 10 cups of water for 2 cups of beans.
3. There are two methods for soaking beans. Choose the method you prefer:

Quick Soak: Bring beans in large pot to boil. Boil for 2-3 minutes then remove from heat. Cover the pot and let sit in water to soak for at least 1 hour.

Traditional Soak: Let beans sit in water overnight to soak, or at least 12 hours.

4. Drain beans, discard soaked water, and rinse with fresh, cool water.
5. To cook place beans in large pot. Add 6 to 8 cups water. Simmer beans in fresh water for 30 minutes to 3 hours, depending on the variety.

Test several beans for softness, they should be easily squished between your fingers or with a fork.

Immediately drain beans to prevent over cooking.

Seasonings such as bay leaves, onions, carrots, thyme, rosemary, pepper, or chili powder can be added at any time during the cooking process. Add acidic flavors, such as tomatoes, citrus, salt, vinegar, or molasses after the beans are cooked and tender, as these will prevent the beans from getting soft.

Storing: Store cooked beans in tightly covered containers in the refrigerator. Use within 5 days. Cooked beans may also be frozen.

Recipe in PDF form: http://uaf.edu/files/ces/hhfd/chl/Coo...