Basic Stovetop Cooked Beans





  • This is an ingredient, not a meal.
  • Use any amount of dried beans, and plenty of water.
  • Along with brown rice, cooked beans are an indispensable staple that you should try to have in the freezer at all times (or in cans). 
  • Dried beans that you soak and cook yourself are much cheaper, taste better, and are healthier than canned.  (They're fresh, no salt, and no exposure to BPA or other plastics; virtually all cans have plastic liners.  
  • FYI, one can of beans drained = about 1.5 cups of cooked beans = 10 oz. by weight of cooked beans.  When you freeze them in the 2-cup Pyrex containers, 1.5 cups in each container is ready for use in recipes that call for one can.  
  • Soak beans for 4 – 8 hours or overnight.   If in a rush, boil them, then soak for an hour or two. 
  • Discard the soak water;  this helps to prevent gas.   (If you experience gas from beans, it means that you’re not eating enough beans). 
  • Then boil (simmer) for about 40 – 60 minutes or until soft.   (A timer is important).  No need to add salt.  Cooking in a pressure cooker is faster but not necessarily easier if you happen to be around the kitchen anyway.
  • Beans freeze very well;  Easiest to freeze them in 2-cup pyrex containers with lids.


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published this page in Less Quick Recipes 2016-04-09 22:10:25 -0400