Cooking Beans
Place brined or quick soaked beans in a large, heavy bottomed pot. (Skip the soaking step if preparing lentils.) I use a 6 quart dutch oven for a pound of beans. Cover with about 2 inches of water. Add 3 tsp kosher salt, and baking soda, if desired. At this point you may also add aromatics such as bay leaves, dried herbs, onion, garlic, or dried chiles. Bring to a boil and partially cover the pot. Reduce heat to a simmer and continue cooking until tender. Use the cook times on the chart as a guide, testing for doneness 15 minutes before minimum cooking time. Remember that cooking times may be longer for old beans.
Storage
Cooked beans, lentils, and split peas can be stored in their liquid or drained, it’s up to you! I’ve had good luck both ways. They may be refrigerated 3-4 days, and frozen up to six months in recipe sized packages. (2 cups of cooked beans equals one can of beans.)
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