How To Cook Dry Beans
Cooking easy, delicoius and flavorful beans at home has never been easier. A new perspective on how to cook them will convinve you to opt for home-cooked every time!
Equipment
- Heavy bottomed pot (enameled cast iron works well)
Ingredients
- 1 pound beans, soaked overnight in water, then rinsed and drained
- water
- 3 bay leaves
- 1 large carrot
- 1 large celery stick
- 1 tsp salt
- 1 drizzle neutral oil, optional
Instructions
- First, look over the beans and release any dark or shriveled beans, and add to a heavy bottomed pot (I used an enamel cast iron).
- Next, add the bay leaves, carrot, celery, salt, oil, and enough water to cover by about 2 inches.
- Then, bring to a boil. Skim off any white foamy residue. Cover leaving the lid slightly ajar, and cook on medium (Simmer) for about 1 hour.
- Lastly, check the level of the water often, and add some boiling water if they get too dry.
Notes
Check out www.BrightAndSimpleLife.com for more recipes using beans, such as:
- Romanian Refried Beans (Two Ways)
- Yellow Beet & Horseradish Hummus (coming soon)
- For chickpeas: Easy Chickpea Masala with Kale
- For chickpeas: Spring Herb Hummus