Dried Beans
By Staff
Quick soak: After rinsing and sorting dry beans, place beans in a large pot with 3 cups of water for every cup of dry beans. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let sit for 1 hour. Drain and rinse beans.
Slow soak: After rinsing and sorting dry beans, place in a large pot with 3 cups of water for every cup of dry beans. Let sit overnight or 6-8 hours. Drain and rinse beans.
Cooking: In large pot, add 3 cups of water for every cup of dry beans. Bring to a boil; simmer with lid tilted until tender, about 1 ½ to 2 hours. Beans are done when they can be easily mashed with a fork or between two fingers.
Cooked beans should be refrigerated or frozen. A cup of dry beans equals 3 cups of cooked beans.
Link to THRIVE Beans
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