How to Prepare Any Type of Dried Beans for a Recipe
The Basics of The Versatile Dried Bean
While beans have a very "famous" reputation, they are nevertheless an excellent source of protein and very versatile besides. Dishes with beans can include anything from spicy to sweet: from chili to Boston baked beans. Cooked beans can be used as main dishes, side dishes, and some are even good cold in salads.
For the best nutritional boost and healthy beans, you want to begin from scratch with dried beans, not canned varieties (which are loaded with salt). This takes advance planning and time, but is not difficult in the least.
Dried beans, after simple preparation, do take several hours to cook thoroughly, but that advance planning is the key. They can be cooked in any number of ways, either baked in the oven, or put into a crock-pot (slow-cooker) all day long. If you are going to be home, and available for frequent stirring, they can also be slow-simmered on the stovetop.
The cooking method really depends upon the recipe; any recipe that calls for stovetop cooking can just as easily be done in the crock pot, while oven-baked recipes may need some adjustment in liquid content for crock pot cooking, and probably will not adapt well to stovetop methods.
Another advantage to dried beans is that, stored properly, they will keep for a very long time. There are many varieties, and all are nutritious and delicious.
I Used Small White Beans, But You Can Use Any Dried Bean
The kind of beans I used in this article are called small white beans; you can't get much simpler than that. But just to confuse the issue, they are sometimes sold in packages labeled 'navy beans,' instead.
If there is any difference, it is so subtle as to be virtually none at all.
Regardless of the type of dried bean you wish to cook, these five steps remain the same.
Dried beans come in many varieties; all are nutritious and delicious.
What You'll Need
- Dried beans
- A large pot
- Large colander
- Large strainer (sieve) -- optional
Step One: Sort and Rinse
This direction is found on all commercial packages of dried beans purchased in stores. Beans grow in bushes, but mechanical harvesting methods can sometimes incorporate unwanted bits, such as small pebbles. You sure would not want to bite into a stone--that would send you away from your meal and on an emergency trip to the dentist.
What you want to do, then, is to open your package of beans, and pour a few at a time into your hand, looking for any such foreign matter. As you clear each handful, dump them into a colander or large strainer (sieve) for rinsing. (Sometimes beans can carry a little bit of dirt with them as well, so you want to rinse them off.)
You also want to cull out any beans that are discolored or shriveled-looking.
Sorting And Rinsing
Step Two: Soak Overnight
Once your beans are all sorted and rinsed, you want to put them in a large pot and cover them with water to soak overnight. As they soak, they will swell up, so be sure to add enough cold water to allow for this so they will remain underwater. Put a lid on the pot to keep the moisture in, and any pets or dust out.
(Some beans are actually mildly toxic prior to soaking and cooking, so this is an essential part of the preparation.)
Soak The Beans Overnight
Step Three: Parboil The Beans
Pour the soaked beans into a large colander to drain off the soaking water. Give them a quick rinse, then, put them into a large pot, and add fresh cold water.
Bring to a boil over high heat, and allow them to boil for 20 to 30 minutes or so, depending on the type of bean. The beans will create a layer of foam on top of the water as they boil. You can skim it off if it bothers you, but it is not necessary, as the water used for parboiling will be discarded anyway.
The old-fashioned way to tell if they are ready is the instruction, “boil until skins roll back when blown upon.” It’s very reliable, and I still use that method to this day. (They will boil or otherwise cook plenty long enough to kill any 'germs,' so don 't worry about that!)
The small white beans shown in this article were on their way to becoming my signature Boston Baked Beans!
Parboiling The Beans
Skins Roll Back When Blown Upon
At this point, you can proceed with your recipe, and just add the beans and your other ingredients.
Parboiling (or pre-boiling) them helps reduce the overall cooking time by softening them up a bit before they are combined with the rest of the ingredients; there are few things more unappetizing than biting into undercooked beans that are still semi-hard.
Step Four: Drain and Rinse
After parboiling, drain the beans and give a quick warm water rinse to get rid of any remaining foam. Now, you are ready to add the rest of the ingredients for your recipe. Use fresh water already at the boil for the water called for in your recipe.
If you use other liquid instead of water, such as broth or stock, it is helpful to have that at the boiling point, as well. That way, the beans will begin cooking at once, not having been cooled down with cold liquid that must be reheated.
Not All Beans Are Created Equally
This is a lesson I learned the hard way. If you are using a recipe with a mix of different types of beans, soak and parboil them separately, as different types of beans require different soaking and par-boiling times.
Parboiling reduces the overall cooking time, and softens them up a fair amount, but they won't be ready to eat just yet. The rest of the cooking time is to finish the softening process and blend the recipe flavors into the beans.
Steaming Hot Parboiled Beans Ready For The Recipe
Step Five: Enjoy Your Beans
No matter what kind of bean recipe you are using, these first steps to prepare them remain constant.
All that is left, then, is to proceed with your recipe, cooking as directed, and enjoy!
Have you cooked beans before?
© 2014 Liz Elias