Cooking With Beans

Here is a quick guide for cooking the perfect dried bean.

Examine the beans and throw away any foreign particles or beans that are discolored or shriveled.
Rinse the beans with water and then drain the water. Put the beans in a large pot and add fresh water to cover them.
Heat beans and water to boiling, then turn the heat to LOW and cover the pot. Since beans soak up water, you may need to add more water during cooking.
Add seasonings to the beans while they cook. Many people believe that the taste of beans improves with salt, but be aware that adding salt during cooking can extend cook times and possibly toughen the bean.
When the beans are tender but firm, they’re ready to eat!
Always check for suggested cooking times for different bean varieties.

Soak ½ lb of dry beans using one of the three methods described.
Drain beans and discard soaking water.
Place beans in a 4-quart cooker with 4 cups of water.
Cook at 15 lbs of pressure following the manufacturer’s directions for the type of beans you are cooking.

Reheating cooked beans in the microwave is fine, but microwaving beans during the soaking or cooking process is not recommended.