Quick Ways with Dry Beans

You can easily make that bean dish you've been craving.
Dried beans don't have to take forever to prepare!

Take your choice of these two shortcuts:

Instructions for the quick-soak method:

  • 1. In a large saucepan combine 1 pound dried beans with 6 to 8 cups hot water (or 3 cups water for each 1 cup beans). Heat the water to boiling and cook for 2 minutes.
  • 2. Remove beans from heat, cover, and let stand 1 hour. Drain and rinse.
  • 3. Simmer the beans in fresh water for 1-1/2 to 2 hours or until tender. Drain and use.

Instructions for the make-ahead freezer method:

1. Cook a big batch of dried beans according to package directions until just tender.

2. Drain, cool, and place in freezer bags or containers in 1-3/4-cup portions (1-3/4 cups cooked beans equal a 15-ounce can of beans). Label and freeze the beans for up to three months.

3. To use, place the beans (thawed or frozen) in a saucepan with 1/2 cup water for each 1-3/4 cups of beans. Simmer, covered, over low heat until heated through. Drain and use.

How to Cook Dry Beans

Use dry beans for the best bean soup ever. They have less sodium than most canned beans. Try different varieties and discover new hearty soup and stew recipes.


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