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I have tons of dry beans. All my recipes call for canned beans. Can anyone tell me what needs to be done to the beans to use them in the recipes?
 

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All you need to do is soak them and cook them and then you can substitute amount for amount. We usually soak the beans overnight and then cook them in the crockpot for day, freezing them in small batches.
 

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Soak a couple of hours to overnight. Dump out soaking water-- water something with it if you don't want to waste it. But cooking beans in soaking water can contribute to gassy-ness in humans. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
I usually do 1 cup beans to two cups water. Gently bring to a boil, ower the heat, and simmer. About 30 minutes. If they are not done, you can add more water and bring back to a boil and them simmer some more. Try not towrry. The more you do it, the more you will know. Don't salt beans until after cooking, and don't soak them in salted water-- that can make them tough.<br><br>
I love my pressure cooker-- I dont have to remember to soak and they take no time at all-- but a regular pot works just fine.
 

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There are many ways to cook beans. Soak overnight first, drain. You could put it in the crockpot for a few hours, stove top until tender (depends on the size of the bean, 30 min to hr, generally), or pressure cook for a few minutes.<br><br>
I usually cook 2 lbs at a time, and then measure out 1.5 cups per baggie and freeze. 1.5 cups is equivalent to a 14-15 oz can. Pulling plastic bags out of the freezer is just as easy as opening a can. I might get 8 bags worth for every 2 lb batch I cook.<br><br>
Aven
 
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