Dry beans such as great northern, kidney, and pinto are an excellent source of fiber and protein. Once drained, prepared beans can be stored in the freezer for up to six months. So why not prepare a lot once to use later? Store two cups of cooled beans in a labeled and dated freezer-safe zipper bag in the freezer. When ready to use, thaw in the fridge or a large bowl of warm water.
Overnight Soak Method
Place beans in a pot and cover with water at least 3 inches above the beans. Soak overnight. Drain the soaked beans; rinse with clean water and drain again. Add 3 cups clean water for every 1 cup of dry beans. Bring to a boil, turn the heat down to low, and cook slowly until tender—about 2 hours. Drain the water. The beans are now ready to use in recipes that call for cooked or canned beans.
Note: Make sure you use a large enough pot since beans expand to double or triple their size when soaked and cooked.
Quick Soak Method
Place beans in a pot and cover with water at least 3 inches above the beans. Bring to boil and boil for 2 minutes. Turn off the heat, cover, and let the beans soak in the water for an hour. Drain the water. The beans are now ready to use in recipes that call for cooked or canned beans.
Tip: For recipes with a long cooking time, like soups or baked beans, you can use the drained beans once they have soaked overnight, then follow directions in the recipe.
This information comes from the Utah Commodity Supplemental Food Program cookbook Outside the Box created by the Utah Food Bank.
