Preparing Dry Beans
Prepared by: Susan Mills-Gray,
University of Missouri Extension
September 4, 2016
- 1 package dried beans (such as pinto, navy, black or kidney)
Stove Top Method
- Spread dried beans on a baking sheet. Remove any small stones, dirt pieces or withered beans. Rinse.
- Place rinsed beans in a large pot. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag.
- Do either a short soak or a long soak:
- Short Soak: Bring beans to a boil and boil for 2–3
minutes. Remove from heat and let stand, covered, for 1–4 hours.
- Long Soak: Cover beans with cold water and soak overnight
in an uncovered pot. Rinse beans.
- Short Soak: Bring beans to a boil and boil for 2–3 minutes. Remove from heat and let stand, covered, for 1–4 hours. Rinse beans.
- Cover beans with fresh cold water and bring to a boil. Reduce heat and simmer until tender.
- Cooking time varies with bean varieties and soaking times. Long soaks can shorten cooking times. Read package directions.
- Estimated cooking times:
- Cook 2 hours: black, great northern, kidney, navy, small white and pinto beans
- Cook 3 hours: garbanzo (chickpeas) and red beans
Slow Cooker Method
- Rinse beans. Remove any small stones, dirt pieces or withered beans.
- Combine 1 pound dried beans (2 cups) with 8 cups water in slow cooker. Cook on low for 6–8 hours (or overnight) until beans are soft.
Source: Iowa State University Extension
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus
Berry Bean Bread
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, September 08, 2016