Preparing and Cooking Dried Beans

Soaking and changing the water often helps to tenderize beans and aid digestion. The slower beans and peas are cooked, the sweeter and more concentrated their flavors.

Directions:

• Cover with cold water, 3-4 times amount of beans
• Discard floaters and damaged beans
• Drain water
• Cover again with cold water
• Slowly bring to a boil. Cook for 2 minutes*
• Choose long soak or quick soak
• Long Soaking Option - Remove from heat. Tightly cover and let stand at least 3 hours or overnight. Refrigerate if more than 3 hours or if the weather is warm to avoid sprouting.
• Cooking - Drain beans. Cover with fresh water (by at least 2 inches). Slowly bring to a boil, skimming off any scum. Reduce heat and partially cover pot. Slowly simmer until tender, adding more water as necessary during cooking. (Tender beans mash easily against the roof of your mouth, using your tongue.) Cool in cooking water; gently remove with slotted spoon. Use cooked beans in recipe of your choice.
• Quick Soaking Option - *Continue boiling for an additional 3 minutes. Remove from heat. Cover tightly and let stand for one hour. Cook as above, then use in recipe of your choice.