One cup dry beans yields 2.5-3 cups cooked beans. Soak 1 cup beans with 4 cups water.
Overnight Soak: Place beans and water in pan/bowl. Cover, let stand. Next morning, beans are ready to cook.
Quick Soak: Place beans and water in heavy pan. Bring to a boil and cook 2 minutes. Cover, remove from heat, and let stand for 1 hour. Beans are now ready to cook.
Cook: Add fresh water to drained, rinsed beans. Bring to boil; reduce heat and simmer 20-60 minutes. Do not boil. Cooking time varies depending on size/type of beans and length of time in storage. Beans are done when they can be mashed with a fork. Wait to add any salts, acids or sugars until near the end of cooking.
Enjoy: Cooked beans can be added to soups, salads, side and main dishes. Cook a big batch and freeze the extra for use later on.
The preceding is thanks to Shady Side Farms, Holland, Michigan. Check the ABOUT US for their wonderful story.
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