Dry Beans

A simple way to cook, batch, and freeze dry beans.

Total Time

13hr

5.0

1 Rating

Author: Belqui's Twist

Servings:

Ingredients

•

2 bags
(16 oz)

Red Kidney Beans

or Any dry beans of choice

•

as needed

Water

Cooking Instructions

Place Red Kidney Beans (2 bags) in a bowl with Water (as needed) . Make sure the water covers the beans and then some.

Cover and leave on the counter overnight, 12 hours preferably.

The next day, place the beans and the water in a large pot and add more Water (as needed) if necessary to cover the beans. Bring to a boil over high heat.

While it's coming to a boil, stir frequently and remove as much of the foam as you can while it comes to a boil.

Once it's boiling, lower heat to medium and cook until the beans are tender but not too tender that they are breaking apart.

My beans cooked in about 1 hour and 15 minutes. But depending on the bean you chose it could be less. So keep checking and checking!

Author's Notes

Once you need to make the beans for your meal, just move to the refrigerator to start defrosting overnight. But if you forget to do that, no worries! Just place the beans in a saucepan, add whatever seasonings you want into it and cook on low so the beans slowly warm-up and break apart from each other. Stir occasionally and carefully so you don’t break up the beans too much.

Nutrition Per Serving

CALORIES

526

FAT

0.0 g

PROTEIN

32.9 g

CARBS

92.0 g