How to Cook, Store, and Use Beans

Beans are not only nutritious, but they are inexpensive, versatile and very filling!  We have compiled all of the information you will ever need to know about how to cook, store and use beans.

 The information in this chart has some of the most popular and commonly used beans.

 

	Alternative   Names	Cooking Method Time	Shelf-Life	Best Uses
Black Beans	Turtle Beans, Black Spanish Beans	-Stovetop: 60-90    minutes -Oven: 75 minutes -Pressure Cooking:Unsoaked: 22-24 mins Soaked: 4-6 mins	*Regular bag in a cool dry place: 1 -2 years *Vacuum packed in a cool dry place: 3-5 years *Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Good with ground beef, Soups, Stews, Mexican dishes, Dips
Black-eyed Peas	Cow peas, Cherry beans	-Stovetop: 1/2 hour -Pressure Cooking:Unsoaked: 6-7 mins Soaked: 3 mins	*Regular bag in a cool dry place: 1 -2 years *Vacuum packed in a cool dry place: 3-5 years *Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Soups, over rice, Oriental and Mediterranean dishes
Great Northern Beans		-Stovetop: 45-60  minutes -Oven: 75 minutes -Pressure Cooking:Unsoaked: 25-30 mins Soaked: 6-8 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Baked beans, soups, stews
Red Kidney Beans	Adzuki	-Stovetop: 90-120  minutes -Oven: 90-120 minutes -Pressure Cooking:Unsoaked: 22-24 mins Soaked: 5-8 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Meaty flavor, Chili, soups, salads, casseroles
Lima Beans	Butter beans, Madagascar beans, Fava Beans	-Stovetop: 90-120 mins -Oven: 90-120 mins -Pressure Cooking:Unsoaked: 12-15 mins Soaked: 5-7 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Succotash, casseroles, soups, salads
Pinto Beans	Cowboy beans, Mexican beans	Stovetop: 90-120 minutes Oven: 90-120 minutes Pressure Cooking: Unsoaked: 22-24 mins Soaked: 4-6 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Mexican dishes, refried beans, casseroles and soup.
Green Split Peas	Field Peas	Stovetop: 60 minutes Oven: 60 minutes Pressure Cooking: Unsoaked: 4-6 minutes *Soaking not needed	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Soup, Salads, Add to rice or other grain side dishes,
Soy Beans	Edamame, Tofu, Tempeh	Stovetop: 3 1/2 hours Oven: 3 hours Pressure Cooking: Unsoaked: 35-40 mins Soaked: 20-22 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years	Snacking,
Navy Bean	Boston Bean, White Coco Bean Pea Beans	Stovetop: 90-120 minutes Oven: 75-90 minutes Pressure Cooking: Unsoaked: 18-20 mins Soaked:  6-8 mins	Regular bag in a cool dry place: 1 -2 years Vacuum packed in a cool dry place: 3-5 years Mylar bag or sealed in #10 can with Oxy absorbers and stored cool and dry place: 20+ years

How to Soak Dried Beans

In general, soaking dried beans before cooking is necessary.  Typically, the larger the bean, the longer they need to soak.  The longer you soak beans, the faster they cook.

Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to triple their size. You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.

There are 2 methods to soaking beans:

1) Soak beans in three times their volume of water for 6-12 hours before cooking.  Overnight is an easy way to do this.

2) Quick soak method: Put your beans in cold water; bring them gently to a boil and then with your pot off the heat, soak them for 1-2 hours.

A few tips:

• If you throw out the water they were soaked in, it helps to get rid of the gas causing properties of beans and will help you digest them better!

• Do not add salt or acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender.

How to Cook Dried Beans

This chart can help you determine how many beans to cook:

Dried Bean Guide
1/3 cup dry beans =	1 cup cooked beans
1/2 cup dry beans =	1 1/2 cups cooked beans
2/3 cup dry beans =	2 cup cooked beans
1 cup dry beans =	3 cups cooked beans
2 cups (1 pound) dry beans =	6 cups cooked beans

How to Cook Beans on the Stovetop

After soaking, drain the beans and add water to a cooking pot.  Bring the beans to a boil and then lower the heat to a simmer for the appropriate amount of time depending on which variety of bean you are cooking.  Check your beans occasionally because sometimes beans will cook more quickly than you are expecting.  Always simmer beans instead of boiling.  Boiling can cause your beans to split and the cooking liquid to overflow. Beans are done when you can smash them between your fingers.

How to Cook Beans on the Oven

Heat the oven to 325°. Put 1 pound (2 cups) of beans in a large Dutch oven or pot with a tight-fitting lid. The pot and lid should be glazed at least on the inside and must be lead-free.  You can also use glass or ceramic casseroles. Add 2 teaspoons of salt. Add enough water to cover the beans by about 1 inch. Put on the lid and bake for 75 minutes (can take up to 2 hours depending on the bean variety) Check the beans and stir them. If they are tender, take them out of the oven. If they aren’t done, put them back in for 15 minute intervals until they are, adding a cup of hot water if they seem to be drying out.

How to Cook Beans in a Pressure Cooker

• Presoak the Beans for faster cooking times and a better product.  Once the soaking is done, drain and rinse your beans.

• Add 8 cups of water to 1 pound (2 cups) of beans and salt if adding.

• Follow package directions for your pressure cooker. Secure the lid according to instruction manual and turn the flame up to high. Keep an eye on the pot and when it reaches high pressure, reduce the flame to medium/medium low and start timing the beans.

• When the time is up, turn off the heat. Allow the pot to cool down and release pressure naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened.

• Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot.

• Enjoy your beans!

How to Store Cooked Beans

If you aren’t using your beans right away, then you can refrigerate them for a few days. Cooked beans freeze beautifully and it is so fulfilling to stock your freezer with a few varieties of deliciously cooked beans. To do this:

1. Let the beans cool.
2. Measure out 1 1/2 cups of just the beans 1 1/2 cups is roughly equivalent to a 16-ounce can, which is how most recipes will call for beans. You can use mason jars, plastic containers or freezer bags.
3. Add enough liquid to cover, leaving about 1 inch of head space for expansion, and seal.
4. Label your container and freeze for up to one year.