dry beans to wet beans conversion - Mothering Forums

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#1 of 3 Old 11-02-2007, 11:39 PM - Thread Starter
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I'd like to start buying organic dry beans, hoping that they'll be less expensive than the ready-to-eat organic ones I've been buying. Most of my recipes though call for 1, 2 or more 15oz cans of beans. How can I figure out the conversion from using dry beans to get the right amount for my recipes?

I tried on ask.com, but didn't come up w/ anything. I'm not really sure how to word it all for either ask or google.

Also, anyone know if black beans are the same thing as black turtle beans?



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#2 of 3 Old 11-02-2007, 11:47 PM
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I'm not sure but one thing you could do is make a big pot of beans(whatever kind you want to use). You soak your dry beans with 2-3 times the amt. of water over them, overnight. Rinse the next morning and put them back in a pan with 2-3 times the amt. of water as beans. Then cook them for several hours(3-4), adding more water as needed and stirring as needed. Cook on a low boil. The last hour or so, add some onions, carrots, garlic, a little soy sauce, and seasoning(like spike for example). I did this with black beans today and they are soooo yummy! I did add sour cream and cilantro to top them off. So,,,,,,I guess what I'm saying is, if you had a big old pot, then you could just take out and measure what you need for certain recipes, eat the rest whenever, and have plenty of extra! I used 3 cups dry and am thinking I came out with about double that cooked..

I'm sure though, that someone can give you specific info!!:

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#3 of 3 Old 11-03-2007, 09:24 AM
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Yes, black beans and black turtle beans are the same thing.

One can of beans is approximately 2 cups of cooked dried beans.

I don't bother soaking my beans. I either cook them in a slow cooker, or on the stovetop, in simmering/low-boiling water until they are done (depends on the kind and freshness of the bean). When you blow on a hot bean and the skin splits, they are done -- of course, you can also squish one to see if it's soft. I cook up a whole bag at once, and freeze whatever is leftover or whatever I'm not using right away. I also do not season or add anything unles I know I want them all for the same purpose. It's better (for me) to have plain beans frozen, then I can season or put them into my recipe as needed.

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