Cooking Dried Beans

1. Lay dried beans out on a full sheet pan in a single layer.

2. Manually go over EACH bean and discard any bean that is over-dried, broken or peeled. Be on the lookout for foreign debris (rocks, pebbles, twigs, etc.).

3. Soak the beans in tepid water and leave at room temperature overnight (24 hours). Cover beans with plenty of water.

4. Remove and discard anything floating on the top.

5. Drain and rinse the beans and place them in a pot.

6. Cover the beans with COLD water by at least 2 inches and bring to a boil.

7. Remove any bad beans that rise to the surface.

8. Drain the beans and run under cold water to cool down.

9. To finish cooking the beans, follow these guidelines: A. Add enough liquid to the beans to cover them by 3 times. B. Always add a sachet (Thyme, bay leaf, parsley stems and peppercorns. C. Heat the liquid slowly and bring to a simmer. D. Some beans that have not re-hydrated and any loose skins will rise to the top. Skim them off and discard.

10. Simmer the beans for about an hour or until they are tender. The dry beans can be cooked for up to a day ahead of time and refrigerated in their cooking liquid.

 

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