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Cooking Beans

Overnight Soak Method

1. Pick out damaged beans or stones. Rinse beans in cold water.
2. Put 1 pound of beans in a large pan and cover with 6 cups of lukewarm water.
3. Cover pan and refrigerate overnight or for 8 hours.
4. Drain the beans, rinse and cover with fresh cold water.
5. Cook on low hear until beans are tender. Drain.
6. See chart on other side for cooking times.

Short Soak Method

1. Pick out damaged beans or stones. Rinse beans in cold water.
2. Put 1 pound of beans in a large pan and cover with 6 cups of lukewarm water.
3. Boil beans uncovered for 2 minutes; remove from heat.
4. Cover and let stand 1 hour. Drain the beans.
5. See chart below for cooking times.

Here are the cooking times for 1 pound of beans or peas:

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Remember, lentils and split peas do not need soaking before cooking.

Bright ideas

• Dried beans double or triple in volume as they cook so use a large enough pan.
• Add salt or tomato juice (acidic foods) after beans have been cooked because otherwise they toughen beans.
• How can you freeze cooked beans so they do not stick together? Drain and cool cooked beans. Spread out on a cookie sheet. Put in freezer for 4 hours or until frozen solid. Put beans in a covered container; return to freezer. Remove the amount of beans you need. Thaw in refrigerator before using.

Sources: Some information from Eating Right Is Basic, Michigan State University Extension, and Betty Crocker supermarket magazine, Pasta, Rice & Beans, used by permission of General Mills, Inc.