I know what you are going to say, “canned beans are so much easier!” Well..sort of. These beans are incredibly easy to do. You don’t even have to pay attention to them the majority of the time. Plus, they have significant less sodium and chemicals, the freeze well and the are less expensive.
Pick a day that you’ll be home and let these simmer away on the stove. Cook time will vary depending on size and variety of bean. Black bean tend to take the longest. I simmered mine for about two and a half hours. White beans only take about an hour but really you cook them to your desired doneness (spellcheck doesn’t like that word but I’m using it anyway).
Some tips before you get started:
1. Don’t mix varieties in one pot as different ones have different cooking times.
2. Use a heavy-bottomed pot (I used my Le Creuset dutch oven)
3. Be patient – don’t turn up the heat to cook faster or you’ll end up with gross beans.
4. Keep them in their liquid until ready to serve. Freeze them in freezer safe bags in their liquid and drain only after thawing. This keeps them from shriveling up.
5. Pre-soak your beans!!
I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!
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