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Ingredient Library

Dry Beans

Beans are high in protein, complex carbohydrates, folate and iron.
Did you know?
Beans can be made into burgers, cakes, drinks, pies, fudge, muffins, jewelry, bean-bag chairs, toys and musical instruments!
Characteristics
  • Beans are legumes and can be eaten as a vegetable or protein. Common types include black beans, black-eyed peas, chickpeas, edamame and kidney beans.
  • Dry beans are a healthy and cheap source of protein. Canned beans are already cooked, but are higher in cost and sodium.
  • Use 1 1/2 cups of cooked dry beans as a substitute for 1 (15 ounces) can of beans in your favorite recipes.
  • They are a great source of fiber, B vitamins and protein and contain almost no saturated fat, sodium or cholesterol.
Prepare

Quick soak:

  1. Place dried beans in a large pot. Add enough water to cover black beans by about 2 inches.
  2. Bring to a boil, remove from heat and let rest one hour. Return to a boil.
  3. Reduce heat and simmer until beans are tender, about 1-1 1/2 hours.

Overnight soak:

  1. Place dried beans in a large pot. Add enough water to cover beans by about 2 inches.
  2. Let beans soak overnight. Transfer to a large pot, adding enough water to cover beans by a few inches.
  3. Boil for 10 minutes. Reduce heat and simmer for 45 minutes up to 2 hours.
Store
  • Dry beans can be stored indefinitely in the pantry.
  • Cooked beans can be stored in the refrigerator for 3-5 days, or in the freezer for up to 6 months.

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