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Beans???
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O.K. I need a bit of help, here. Don’t laugh,but….I have NEVER cooked beans from scratch! We are trying to do more and more things from scratch around here and learning to make a good pot of beans is next. I have a bunch of bulk white beans that I want to turn into something yummy, easy and old-fashioned. Like beans and molasses that I can serve with cornbread or bisquits. However, all I have found so far for directions is to soak them overnight in the crockpot and then turn them on the next day and add whatever flavourings you want after the beans have softened. Sounds simple enough! Then I realized I don’t have a clue as to how much beans to start with or how much water to soak or cook them in. Can anyone help me? This is very humbling…I don’t even know how to cook beans!
Help is much appreciated,
Miranda
I won’t laugh, because I was where you are not all that long ago! 🙂 Did you buy the 1 lb packages of dried beans? That’s all you really need for a good 6-8 cups of water for your soup. Or anything else, for that matter… Unless you’re cooking for a very large crowd. For soaking, just cover them, maybe about an inch above them or so. Some will float. You can try pushing them down, but some will float anyway, and those you can just skim out and toss. After you soak them overnight, drain them, then like I said above, 6-8 cups of water (or sometimes I do 10 cups) is more than enough to make soup – just add all your seasonings and veggies or whatever right in there with them. If you’re not making soup, they will be softened, so you can just cook them according to whatever recipe you’re making, as though they were canned (only be aware you may have to add more liquid, since canned beans usually have something they soak in).
Many times I do the quick soak method if I’m in a hurry or forgot to soak them the night before (I am very forgetful like that LOL). Just rinse them in some water, put them in a pot of water, heat to boil, boil for about 2 minutes, then shut off the heat and cover the pot for an hour. Then it’s ready to go where you left off, as if you’d soaked them overnight. (I must warn, however, that the quick-soak method is not as effective as the long-soak method for certain effects of beans, if you catch my “drift.” LOL)
HTH!
Thanks Sara! And thank you for not laughing at me!
I didn’t get them from a package at all. My hubby got them from the bulk bin aisle and he said he didn’t weigh them at all he just,
” eyeballed them till they looked like a good amount.” LOL!
So, are all beans prepared the same way or do you do different beans differently? And are some no-no’s to use in certain types of cooking?
Thanks again for the help,
Miranda
I just do the quick method using the directions on the 15 bean soup bag. I think after you rinse and sort beans, you boil for 60 mins or so, drain, rinse, and add to your dish. I just use beans in soup with the 15 Bean bag. I add chicken broth, carrots, onion, garlic, celery and for spices: thyme, basil, oregano, salt and pepper. Good with cornbread and cheese and grapes.
If a problem, just take Beano before the meal. lol
Tara
You might find this helpful: http://pennywisewomen.blogspot.com/2010/12/basic-beans.html
Also, I have been researching more traditional methods of preparing foods, and soaking is an important part of that. Beans are one of those foods that you really want to soak before eating to get rid of all the anti-nutrients. You can cover the beans with purified water and add a tablespoon or two of good apple cider vinegar. Soak for at least 24 hours, pour out the water, rinse, and cook.
I too just started cooking beans from scratch in the last 2 years (and I’m 39!). A good easy healthy recipe for black beans is:
1/2 pound-1 pound soaked black beans (well rinsed)
1/2 large jar-1 jar chunky salsa
2-4 (or more) cups water enough to create much liquid as the beans cook
salt to taste
Place all in crockpot in the am (we use smaller measurements cuz we have small family and small crockpot, but these freeze well after cooked so do the large amount if you have a large crockpot)
Cook for several hours (atleast 8) on low. Or less hours on high. Till tender, of course.
Serve with rice, cornbread, or whatever you like.
Enjoy!
O.K. First of all, thank you for all your help, ladies.
Now I have another question. I put about 1lb. of beans (I think it was about a lb. anyway, I had to weigh it on the bathroom scale!) in my crockpot and just covered it with purified water and put the lid on but did not turn the crockpot on. I did this just a few hours ago. It looks like the water is gone already. Is this supposed to happen? Should I have put in more water? I am sorry I seem so incompetent, but I really just don’t know! HA! Beans. Who knew?
Are you trying to soak them overnight? I assume so… So I’d put more water in. You definitely need more than just to cover them. They are absorbing that water to make them soft again (drying takes out the water, and soaking puts it back in). If you have more questions, just ask! 🙂
I know you are probably already in bed, but just thought I’d share since you asked for suggestions.
I grew up eating white beans and/or pinto beans and cornbread, so I did learn this as a girl. I think this is regional maybe? WE LOVE to eat dried beans cooked in the crock-pot. If you like meat, try saving any leftover meat (ham, beef, chicken) in the freezer for your next crock-pot of beans.
You can add the meat, but be sure if you add a prepared meat like ham to alter the amount of salt and/or seasonings. Made that mistake once and they were way too salty. Poor DH was trying to eat them and be grateful. I said, “We can’t eat these!” It was that salty. YUCK!
Having said that, I do soak my beans overnight in a bowl covered in the sink. I don’t add them to the crock until rinsed and ready to cook. It could be done that way though–soaking in the crock-pot. If the water is all absorbed, you will definitely need to add more or they will become dry and some of them will stay that way after cooking.
BTW, I just guess on adding beans and water, but basically you’ll need about 1/3 beans to 2/3s water. Also, err on the side of having less dried beans than it looks like you will need. They absolutely grow LOL!
We also love to serve cole slaw and/or baked sweet potatoes with beans and cornbread. This time of year, we have wilted lettuce salad with it too! OK, I am getting hungry. Need to make beans tomorrow.
One more thing: you might want to google White Bean Chili if you like chicken. This yummy recipe has chicken and white beans as the base.
Thank you for the tips! It is so nice having someone help figure things out. We simply cannot afford to waste anything right now. I think that’s why I was so nervous about it. Plus, I keep thinking, “what a funny thing to not know how to cook!” so, thanks!
-Miranda
I am going to start soaking my own beans and will try the three recipes shared here. Do any of you have any more suggestions for yummy bean meals?
Baked beans:
Soak in water overnight, and then drain in the morning.
In the morning, boil 5 cups of water (approx. – enough to cover the beans) and add
-a slab of salt pork
-a teaspoon of dried mustard
-a small onion (whole)
-1/4 to 1/3 cup sugar
-1/4 to 1/3 cup molasses
Pour the above mixture over the beans and cook in a 350 degree oven for 4-6 hours. Check every 3-4 hours to add more water, as needed (that is, just enough to cover the beans).
I’m from New England and we have beans every Saturday night. I like to use different varieties of beans – kidney, small white, navy, etc.
Ok if you’re like me and would never remember to soak them overnight lol here is how I cook pinto beans.
Look your beans(pick out any bad ones)
Wash them about three times(I go from one bowl to another)
Put in large pot with lots of water(trust me in this one lol)
Cover and bring to boil and then reduce heat to maybe medium low
Just so they are still boiling but not shooting water out of the pot
Cook for 4 hours
Check periodically and add more water as needed.
When you have about 30 min left, add salt and any seasoning you want
You can also add a hambone or bacon to it at the start if cooking.
Just in case the question comes up again, 2 cups of dried beans = approx. 1 pound. ;0)
Pintos: after soaking method of choice- throw in garlic, chopped onion, a bay leaf (remove at the end,) ground cumin, and cook all day (keep an eye on water level.) I add a pint of tomatoes at the end some times. We salt at the table.
Limas/white beans: after soaking method of choice- leave out garlic and cumin. My family likes beans with bacon, or ham. I’m not a pork eater. Would love to hear an alternative.
Best black eyed pea recipe- for 1 pound after soaking. Sauté 1 minced onion (Texas sized) with 6 slices diced bacon until crisp. Add to peas. Add 1 tsp. salt, pepper to taste, 1tsp. dry mustard, 1/4 cup preserved ginger, chopped (I sprinkle ground ginger over the peas and it works fine,) 3/4 cup honey, cook in crockpot with water all day on low, or on the stove if you prefer. Original recipe says to bake in the oven 1 1/2 hours at 350 degrees (last half hour uncover to brown).
I usually wait to put honey in last half hour. I’m not sure why other than I probably forgot to put it in until then then first time I made it and liked the way they turned out.
Serve with cornbread and butter!
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