Ever wonder how to cook your beans? Women’s Bean Project has you covered. Here are some bean cooking basics from our friends at Kelley Bean Company:
Slow soak: Soaking dry beans in water overnight isn’t really necessary.
Fast soak: Boil dry beans for a couple of minutes and let them soak for one hour before cooking.
Faster soak: Boil dry beans over medium heat for 10 minutes. Soak, covered, for 30 minutes. Cook.
Cooking: Drain well. Add 2 cups water per 1/2 cup presoaked dry beans. Cook for about 1 hour. If the beans aren’t presoaked, lengthen the cooking time by 1 hour. Skim off the scum that surfaces during cooking.
Exceptions: Lentils and split peas don’t need presoaking; they take only 1-11/2 cup beans and cook in 20-35 minutes.
Crockpot Method: This is a great method to cook beans. No soaking necessary! Place washed and sorted beans in the crockpot with enough water to cover the beans by at least three inches. For all day cooking, cook on low. For half day cooking, cook on high. Season the beans before you cook them (if desired) but do not add tomatoes (or any other acidic ingredients) until the beans are cooked.