Basic Stove-Top Beans
Servings:Makes 12 (6-7 cups)Serving Size:1/2 cup
- 1 pound dry beans or chickpeas
- 4 cups water for beans or 6 cups water for chickpeas
- Salt, meat, bones, seasonings, bouillon flavoring, herbs, and spices, optional
- Wash hands with warm water and soap, scrubbing for 20 seconds.
- Drain the soaked beans and rinse with cool running water.
- Add the beans and fresh water to the pan.
- If using meat or bones to season beans, add them at this time.
- Place pot on medium-high heat. Bring beans to boil then reduce to medium-low heat and allow beans to simmer until tender. As beans cook and water evaporates, adding water may be necessary.
- Use the cooking times below as a guide. Your cooking time might be slightly less or more, so check for doneness throughout the cooking process.
- When beans are almost done, season with spices, herbs, or salt, if desired.
- Store cooked beans in a covered container in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
- First, rinse and sort, removing dirt, rocks, and other debris that might be present. Remove beans that are shriveled or look unusual compared to the others.
- Next soak the beans or chickpeas. Use a pot large enough to account for the beans doubling in size. See some of the options in the chart below.
- One pound of dried beans is about 2 dry cups, which makes about 6 cups of cooked beans.
- Dried beans and chickpeas need to soak to soften the skin before cooking.
- Older beans take longer to cook than fresher beans—do not mix the two.
- Dry beans should be soaked before cooking. This will reduce cooking time. It will also help reduce digestive discomfort.
- Do not add salt while soaking or cooking beans as this may toughen the beans. Add acidic foods such as tomatoes at the end; these can prevent beans from becoming tender.
- If beans foam while cooking, add oil to the pan and leave the lid off.
- Once cooked, dried beans and chickpeas can be enjoyed as a main entrée or side dish at meals. Cooked beans and chickpeas can be added to dips, soups, stews, salads, dips, and even dessert!
- Two cups of cooked beans are equivalent to a 15-ounce can of beans.
Nutrition Facts Per Serving: For info about a specific dry bean, please refer to the product’s Nutrition Facts Label or ingredient list.