What to do with dried beans?

ontheneedles
ontheneedles Posts: 4 Member
edited December 1 in Recipes
I want to like beans. They are cheap, low fat, and packed with protein. I love them when I eat out, but I can never seem to make them as tasty at home. The pintos have a distinctive flavor that I find off-putting. And whenever I cook dried beans, no matter how long I soak them, they always become tough.

Help me, please. What am I missing? Share your recipes, tips, or tricks. Thanks!

Replies

  • OldHobo
    OldHobo Posts: 647 Member
    ontheneedles wrote: »
    And whenever I cook dried beans, no matter how long I soak them, they always become tough.
    • Don't add acids or acidic foods to your beans until they are softened.
    • Throw away any beans bought before the fall of 2015. Beans are harvested in fall so try to use them up before the end of the year.
    • Simmer until soft.
    I've cooked beans about twice a week for more than 40 years. There the easiest and most forgiving thing I know of. They take a little while though, and they're done when they're done, not when the timer goes off. It will vary from batch to batch.
    Here's a tip. Soaking is optional. If you don't soak they will take a little while longer and need a little more water.
    Some people say don't add salt 'til they're cooked. Add 1 teaspoon salt per pound of beans at the beginning of cooking. If you add at the end you have unsalted beans in salty liquid.
    If you've presoaked, use 1 part beans to 3 parts water. If not, 1 to 4. Those are rough estimates. Keep enough water to well cover the beans. Use a lid.
    Keep the temperature low. Bring to a boil and reduce to simmer. Simmer is between about 185 and 195F. It looks like bubble,bubble,,bubble. If the bubbles are way to fast to count or the surface is rolling, it's too hot. Check 'em now and again to make sure the temp is right. When you put the lid back on the temperature rises.
    Another tip; alway clean and sort. Maybe do a big bag while you're watching TV.
    About old beans: I've cooked beans that have been in the cupboard for years, but if yours "never soften" then start afresh.
  • Jays1gram
    Jays1gram Posts: 2 Member
    You certainly are the bean expert. What recipes are you using your beans in? Which are your favorites?
  • NaturalNancy
    NaturalNancy Posts: 1,093 Member
    I put my beans in the crock pot WITHOUT soaking. Just rinse first, take out any stones.
    Fill crock pot half way or a little less than half way w water.

    -pinto, navy and kidney beans all work really well

    Add chopped onion and tomato, salt, pepper and garlic powder. Cook on high untill done. 5-6 hours.
    Or you can boil them without soaking also but with boiling, you must keep your eye on them and keep adding water because the water will evaporate.

    We cook them both ways and they come out tasty, moist and delicious.
  • AlyssaPetsDogs
    AlyssaPetsDogs Posts: 421 Member
    http://deliciouslyorganic.net/white-beans-sausage-recipe/

    I like this recipe a lot - I modified and used tomato sauce rather than crushed tomatoes because I don't like any trace of solid tomato (arguably it would cook down, but I didn't want to take that risk).
    Unfortunately it is a little higher in calories, but it is super filling and a great comfort food!
  • Lounmoun
    Lounmoun Posts: 8,423 Member
    I've never had trouble just following the directions on the bean package or recipe. I rinse, sort and soak for 8 hours minimum then drain soaking water. Fill the pot with cold water again. Bring to a boil. Reduce heat and simmer the beans for about an hour or until they are tender enough. Drain and use. I don't add salt until the beans are fairly cooked unless they are cooking all day in the slow cooker. You can freeze cooked beans so you can cook a bunch at once and divide it into portions for use in recipes.

    What I do with beans:
    Kidney beans- minestrone, chili, red beans and rice
    Great Northern Beans- fassolatha soup, ham and bean soup, beans and pasta, bean stew
    Navy beans- soup, baked beans
    Pinto beans- refried beans
    Black beans I usually get canned- black beans and rice, wraps, empanadas, nachos
    Chickpeas I usually get canned- hummus, veggie burgers, falafel, salads

    You may find dry lentils easier to work with. You don't need to soak them or cook quite as long.
  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    edited May 2016
    I only add salt when the beans are almost done - salt too early can change the ending texture and makes it take longer to cook. Salt does need to stay in for a little while, the last 30 minutes or so, while cooking so that it melts into and flavors the beans and not just the water ;) .

    I have the best results when I soak the beans for several hours (usually overnight) then drain that water and cook in fresh water.

    Beans in a crock pot are a hit or miss for me. Sometimes they come out perfect and sometimes they are undercooked. Those results are with same crock pot (practically brand new) and same cooking time and same bean type. Nothing more disappointing than coming home after 10 hours to dinner not ready and having to move it to another pot to finish.

    My most successful beans are always made in my cast iron (enamel coated le creuset type but cheaper version) covered dutch oven. After the beans have soaked many hours, either overnight or since early morning, it only takes about 2 to 3 hours to cook beans in it. I do usually have to add more water once or twice so check and stir them.

    I greatly prefer navy beans or northern beans when I want a milder taste. I grew up on pinto beans so they still make the list occasionally. I LOVE black beans especially cooked with some cumin, chili powder and red pepper flakes - salt in last 1/2 hour so it melts into the beans.
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