The Secret to Cooking Dried Beans

Garbanzo Beans (Chick Peas) ready for use.

It has taken me years to figure out how to use dried beans that turn into nice soft edible food. I read on another homesteading site, which one for the life of me I cannot remember, that the older the bean the more dehydrated they are. So it would stand to reason that you need to soak them longer and cook them longer.

If you are like us and still having to purchase dried beans there is really no way to know how old they really are. One clue I was given was to look at how shriveled the skins look. The more shriveled the longer they are going to need to soak.

So rule of thumb in my house has become dried beans need to soak 12 hours. Quick soaks do not work unfortunately. As for cook time, 10 hours in a crock pot until they are soft or 6 hours on the stove. I will bring them to a boil and the let the simmer the rest of the time. I keep an on them and stir them from time to time. Making sure to keep enough water in the pot at all times. The water should be at least 1 inch over the beans.

Another good tip I have learned over times has to do with gassy beans. 1 tablespoon of baking soda while soaking 1 lb of beans. It helps to neutralize the after effects.

2 thoughts on “The Secret to Cooking Dried Beans

  1. I've very seldom used canned beans for recipes calling for beans. Well, except for chili. Anyhoo, when I make a bean recipe from dried beans (old hometown recipe like red beans and rice) I DO NOT salt the beans or the recipe until the last minute. I've found that added salt (as opposed to the salt that's already in the ham that is part of the recipe) will toughen the skins more, and make the inside of the bean cakey rather than creamy.

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