Learning how to cook dry beans is one of those things that has always been really intimidating to me. The picking and sorting, the soaking and of course the cooking, it was all a little scary in my foodie brain.
Despite my fears, I was determined to make beans from scratch for two reasons. One – they are more economical and two – I like to be in control of my sodium intake as I am very sensitive to sodium. What I have discovered in my bean making is that it is actually very simple and once you know the method, you can cook all sorts of dried beans.
Cooking Dry Beans
The Ingredients:
1 lb of dried beans, picked and sorted (for little rock and other random debris)
5 slices of center cut, pasture raised, nitrate free bacon, chopped
1 very large onion, chopped
1 tsp garlic paste
salt and pepper to taste
water
The Basic Bean Method:
Pour the picked and sorted beans into a large pot and cover with 10 cups of cold water and allow the beans to soak for at least 8 hours. The longer you soak the beans, the faster they will cook. Rinse the soaked beans and set aside and then rinse the soaking pot. Heat the pot to medium and cook the bacon until it has rendered most of it’s fat. Remove the bacon from the pan and set aside. Add the onion to the pan and saute until the onions are translucent. Once the onions are done, stir in the beans, the bacon, the garlic and season with salt and pepper. Add enough water to cover the beans by one inch and stir well. Reduce the heat to low and place a lid on the pot so that steam can escape. Occasionally, stir the beans and check to see if they are done. Cook the beans until they are fork tender. If you prefer a thicker broth, you can mash a few of the beans as they become tender until it is the texture you like. Depending on the bean and the soaking time, it will take anywhere from 1 to 2 hours. Serve the beans anyway you would canned.
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I love cooking beans from scratch! I find them must tastier and less mushy. Great recipe!!!
I am a little bit scared of making beans from scratch, too. I’ve done it in the crockpot, but I’m scared to do it on the stove. I will try your method once the weather cools down. Thanks for posting this.
Thanks for posting this! I’ve been a little intimidated by beans myself.
I haven’t cooked my own beans in a long time; you have inspired me to do so again!
Yum. Beans and cornbread. I love em in the crockpot…super easy meal and then you don’t have to worry about the presoak.
I love that fall is just around the corner so we can start making all these comforting foods again.
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